Ingredients with Measurements:
- 1 cup toor dal (split pigeon peas)
- 2 cups water
- 1 tsp turmeric powder
- 1 tsp salt
- 1 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 inch ginger, grated
- 2 green chilies, chopped
- 1 tomato, chopped
- 1 cup chopped papaya leaves
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp red chili powder
- 1 tsp garam masala
- 1 tbsp tamarind paste
- 2 cups water
- Salt to taste
Special equipment needed:
- Pressure cooker (optional)
Step-by-step instructions:
1. Rinse the toor dal in water until the water runs clear. Add the dal to a pressure cooker with 2 cups of water, turmeric powder, and salt. Cook for 3-4 whistles or until the dal is cooked and soft. If you don't have a pressure cooker, cook the dal in a pot with 4 cups of water for 30-40 minutes or until the dal is cooked and soft.
2. In a separate pan, heat oil over medium heat. Add mustard seeds and cumin seeds and let them splutter.
3. Add chopped onions, minced garlic, grated ginger, and chopped green chilies. Saute until the onions are translucent.
4. Add chopped tomatoes and cook until they are soft and mushy.
5. Add chopped papaya leaves, coriander powder, cumin powder, red chili powder, and garam masala. Mix well and cook for 2-3 minutes.
6. Add tamarind paste and 2 cups of water. Mix well and bring to a boil.
7. Add the cooked dal to the pan and mix well. Add salt to taste.
8. Let the sambhar simmer for 10-15 minutes or until the papaya leaves are cooked and the flavors have melded together.
9. Serve hot with rice or roti.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 200
Fat: 5g
Carbohydrates: 30g
Protein: 10g
Fiber: 8g
Substitutions for ingredients:
- Toor dal can be substituted with any other lentil or bean.
- Papaya leaves can be substituted with spinach or kale.
Variations:
- Add vegetables like carrots, potatoes, or eggplant for a heartier sambhar.
- Use different spices like curry powder or turmeric for a different flavor profile.
Tips and tricks:
- If you don't have tamarind paste, you can use lemon juice or vinegar.
- To make the sambhar spicier, add more green chilies or red chili powder.
- To make the sambhar thicker, add less water.
Storage instructions:
Store the sambhar in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the sambhar in a pot over medium heat until heated through.
Presentation ideas:
Serve the sambhar in a bowl with rice or roti on the side.
Garnishes:
Garnish with chopped cilantro or a dollop of yogurt.
Pairings:
Pair with rice or roti.
Suggested side dishes:
Serve with a side of raita or a salad.
Troubleshooting advice:
- If the sambhar is too thick, add more water.
- If the sambhar is too thin, let it simmer for longer until it thickens.
Food safety advice:
Make sure to cook the dal and papaya leaves thoroughly to avoid any foodborne illnesses.
Food history:
Sambhar is a popular South Indian dish that originated in the state of Tamil Nadu.
Flavor profiles:
The sambhar has a spicy and tangy flavor profile with a hint of sweetness from the papaya leaves.
Serving suggestions:
Serve the sambhar hot with rice or roti.
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Region: Indian