Ingredients with Measurements:
- 1 cup toor dal (split pigeon peas)
- 1 snake gourd, peeled and chopped into small pieces
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 tablespoon tamarind paste
- 2 tablespoons sambar powder
- 1 teaspoon turmeric powder
- Salt to taste
- Water as needed
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fenugreek seeds
- 2 dried red chilies
- A few curry leaves
- Coriander leaves for garnish
Special equipment needed:
- Pressure cooker or pot for cooking dal
- Large pot for making sambar
Step-by-step instructions:
1. Rinse the toor dal and pressure cook it with 2 cups of water, turmeric powder, and a pinch of salt for 3-4 whistles or until soft and mushy.
2. In a large pot, heat oil and add mustard seeds, cumin seeds, fenugreek seeds, dried red chilies, and curry leaves. Let them splutter.
3. Add chopped onions and sauté until translucent.
4. Add chopped tomatoes and cook until they turn soft and mushy.
5. Add chopped snake gourd, sambar powder, tamarind paste, salt, and water as needed. Mix well and let it cook for 10-15 minutes or until the snake gourd is cooked through.
6. Add the cooked toor dal to the pot and mix well. Adjust the consistency of the sambar by adding more water if needed.
7. Let the sambar simmer for 5-10 minutes on low heat.
8. 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: 150
Fat: 5g
Carbohydrates: 20g
Protein: 8g
Substitutions for ingredients:
- Toor dal can be substituted with any other lentil or bean.
- Snake gourd can be substituted with any other vegetable of your choice.
- Sambar powder can be substituted with a mix of coriander powder, cumin powder, and red chili powder.
Variations:
- Add drumsticks or brinjal to the sambar for a different flavor.
- Use freshly ground spices instead of sambar powder for a more authentic taste.
- Add coconut milk for a creamy texture.
Tips and tricks:
- Soak the tamarind in warm water before using it to make it easier to extract the pulp.
- Adjust the amount of sambar powder according to your taste preference.
- Add a pinch of asafoetida (hing) for extra flavor.
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 pot on low heat, adding water if needed to adjust the consistency.
Presentation ideas:
Serve the sambar in a bowl with a side of rice or idli.
Garnishes:
Garnish with coriander leaves.
Pairings:
Serve with rice or idli.
Suggested side dishes:
- Papadum
- Pickle
- Raita
Troubleshooting advice:
- If the sambar is too thick, add more water to adjust the consistency.
- If the sambar is too sour, add a pinch of sugar to balance the flavors.
Food safety advice:
- Wash all vegetables thoroughly before using them.
- Cook the dal and vegetables properly to avoid any foodborne illnesses.
Food history:
Sambar is a popular South Indian dish that originated in Tamil Nadu. It is a lentil-based vegetable stew that is typically served with rice or idli.
Flavor profiles:
The snake gourd sambar is a spicy and tangy dish with a subtle sweetness from the snake gourd.
Serving suggestions:
Serve hot with rice or idli.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian