Ingredients with Measurements:
- 1 cup toor dal (split pigeon peas)
- 2 cups mixed vegetables (carrots, beans, eggplant, pumpkin, drumstick, etc.)
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 green chilies, slit
- 1 tablespoon tamarind paste
- 1 teaspoon turmeric powder
- 1 tablespoon sambar powder
- Salt to taste
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- A pinch of asafoetida
- A few curry leaves
- Coriander leaves for garnish
Special equipment needed:
- Pressure cooker or pot
Step-by-step instructions:
1. Wash the toor dal and soak it in water for 30 minutes.
2. Cut the mixed vegetables into bite-sized pieces.
3. In a pressure cooker or pot, add the soaked toor dal, mixed vegetables, chopped onion, chopped tomatoes, slit green chilies, tamarind paste, turmeric powder, sambar powder, and salt.
4. Add enough water to cover the ingredients and mix well.
5. Pressure cook for 3-4 whistles or cook in a pot until the dal and vegetables are cooked.
6. Once the pressure is released, mash the dal and vegetables with a ladle.
7. Heat oil in a pan and add mustard seeds, cumin seeds, asafoetida, and curry leaves.
8. Once the mustard seeds crackle, add the mashed dal and vegetables to the pan and mix well.
9. Add more water if needed to adjust the consistency of the sambar.
10. Let the sambar simmer for 5-10 minutes on low heat.
11. Garnish with coriander leaves and serve hot with rice or idli.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 200
Fat: 5g
Carbohydrates: 30g
Protein: 10g
Substitutions for ingredients:
- Toor dal can be substituted with moong dal or chana dal.
- Mixed vegetables can be substituted with any vegetables of your choice.
- Tamarind paste can be substituted with lemon juice.
Variations:
- You can add a tablespoon of grated coconut while tempering for a coconut flavor.
- You can add a tablespoon of jaggery for a sweet taste.
- You can add a tablespoon of ghee for a rich flavor.
Tips and tricks:
- Soak the toor dal for at least 30 minutes for faster cooking.
- Use fresh vegetables for better taste.
- Adjust the consistency of the sambar by adding more or less water.
- Use a non-stick pan for easy cleaning.
Storage instructions:
Store the leftover sambar in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the sambar in a pan on low heat until heated through.
Presentation ideas:
Serve the sambar in a bowl with rice or idli.
Garnishes:
Garnish with coriander leaves.
Pairings:
Serve with rice or idli.
Suggested side dishes:
- Papad
- Pickle
- Raita
Troubleshooting advice:
- If the sambar is too thick, add more water to adjust the consistency.
- If the sambar is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Wash the vegetables thoroughly before using.
- Cook the sambar until the vegetables are cooked through.
Food history:
Sambar is a popular South Indian dish that originated in Tamil Nadu. It is a lentil-based vegetable stew that is usually served with rice or idli.
Flavor profiles:
The sambar has a tangy, spicy, and slightly sweet flavor.
Serving suggestions:
Serve the sambar hot with rice or idli.
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Region: Indian