Ingredients with Measurements:
- 1 cup toor dal (split pigeon peas)
- 2 cups water
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 carrot, chopped
- 1 potato, chopped
- 1 drumstick, chopped
- 1/2 cup tamarind pulp
- 2 tbsp sambar powder
- 1 tsp turmeric powder
- Salt to taste
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 2 dried red chilies
- A few curry leaves
- 2 tbsp chopped coriander leaves
Special equipment needed:
- Pressure cooker
Step-by-step instructions:
1. Wash the toor dal and pressure cook it with 2 cups of water for 4-5 whistles.
2. Once the pressure is released, mash the dal and keep it aside.
3. In a pan, heat oil and add mustard seeds, cumin seeds, dried red chilies, and curry leaves.
4. Once the mustard seeds start spluttering, add chopped onions and sauté until they turn translucent.
5. Add chopped tomatoes, carrot, potato, and drumstick. Mix well.
6. Add sambar powder, turmeric powder, and salt. Mix well.
7. Add tamarind pulp and 2 cups of water. Mix well.
8. Cover and cook until the vegetables are soft and cooked.
9. Add the mashed dal and mix well.
10. Add water if required to adjust the consistency of the sambar.
11. Bring the sambar to a boil and let it simmer for 5-10 minutes.
12. Garnish with chopped coriander leaves.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 200
Fat: 5g
Carbohydrates: 30g
Protein: 10g
Substitutions for ingredients:
- Toor dal can be substituted with any other lentil.
- Drumstick can be substituted with okra or eggplant.
Variations:
- Add chopped spinach or kale for a healthier version.
- Add a pinch of asafoetida for a unique flavor.
Tips and tricks:
- Soak tamarind in warm water for 10 minutes before extracting the pulp.
- Adjust the consistency of the sambar by adding water as required.
- Add a teaspoon of jaggery for a slightly sweet taste.
Storage instructions:
Store the sambar in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the sambar in a pan on medium heat until heated through.
Presentation ideas:
Serve the sambar in a bowl with steamed rice or as a side dish with dosa or idli.
Garnishes:
Garnish with chopped coriander leaves.
Pairings:
Pair with steamed rice, dosa, or idli.
Suggested side dishes:
Serve with papad or pickle.
Troubleshooting advice:
- If the sambar is too thick, add water to adjust the consistency.
- If the sambar is too sour, add a pinch of sugar or jaggery.
Food safety advice:
- Wash all vegetables thoroughly before using.
- Cook the sambar until the vegetables are soft and cooked.
Food history:
Sambar is a popular South Indian dish that is usually served with rice or as a side dish with dosa or idli.
Flavor profiles:
The sambar has a tangy and slightly spicy flavor with a hint of sweetness.
Serving suggestions:
Serve the sambar in a bowl with steamed rice or as a side dish with dosa or idli.
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Region: Indian