Ingredients with Measurements:
- 1 cup toor dal (pigeon peas)
- 2 cups water
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 inch ginger, grated
- 2 tomatoes, chopped
- 1 cup mixed vegetables (carrots, beans, eggplant, okra)
- 2 tbsp sambar powder
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tbsp tamarind paste
- Salt to taste
- Coriander leaves for garnish
Special equipment needed:
- Pressure cooker
Step-by-step instructions:
1. Rinse toor dal and soak in water for 30 minutes.
2. Drain the water and add the dal to a pressure cooker with 2 cups of water. Cook for 3 whistles or until the dal is soft and mushy.
3. In a separate pan, heat oil and add mustard seeds and cumin seeds. Once they start to splutter, add chopped onions, minced garlic, and grated ginger. Saute until onions turn translucent.
4. Add chopped tomatoes and mixed vegetables to the pan. Cook until the vegetables are tender.
5. Add sambar powder, turmeric powder, red chili powder, and salt to the pan. Mix well.
6. Add the cooked dal to the pan and mix everything together.
7. Add tamarind paste and enough water to get the desired consistency. Bring the sambar to a boil and let it simmer for 10-15 minutes.
8. Garnish with coriander leaves and serve hot with rice or idli.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium 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 any other lentils.
- Mixed vegetables can be substituted with any vegetables of your choice.
- Tamarind paste can be substituted with lemon juice.
Variations:
- Add coconut milk to make it creamy.
- Use only one type of vegetable to make a single vegetable sambar.
- Add boiled eggs or chicken for a non-vegetarian version.
Tips and tricks:
- Soaking the dal before cooking helps in faster cooking.
- Adjust the amount of water to get the desired consistency.
- Use fresh sambar powder for better 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 pan on medium heat until heated through.
Presentation ideas:
Serve the sambar in a bowl with rice or idli on the side.
Garnishes:
Garnish with coriander leaves.
Pairings:
Serve with rice or idli.
Suggested side dishes:
- Poriyal (stir-fried vegetables)
- Papadum (thin, crispy Indian crackers)
Troubleshooting advice:
- If the sambar is too thick, add more water.
- If the sambar is too thin, let it simmer for a few more minutes.
Food safety advice:
- Make sure to wash the vegetables thoroughly before using them.
- Store the leftover sambar in the refrigerator to prevent spoilage.
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 sambar has a spicy and tangy flavor with a hint of sweetness from the vegetables.
Serving suggestions:
Serve hot with rice or idli.
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Region: Indian