Ingredients with Measurements:
- 1 cup toor dal (split pigeon peas)
- 3 medium-sized tomatoes, chopped
- 1 onion, 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
- 2 dried red chilies
- A pinch of asafoetida (hing)
- A few curry leaves
- 2 cups water
- 2 tablespoons chopped coriander leaves
Special Equipment Needed:
- Pressure cooker or pot
Step-by-Step Instructions:
1. Rinse the toor dal and soak it in water for 30 minutes.
2. In a pressure cooker or pot, add the soaked toor dal, chopped tomatoes, chopped onion, slit green chilies, tamarind paste, turmeric powder, sambar powder, salt, and 2 cups of water. Mix well.
3. Pressure cook for 3-4 whistles or cook in a pot until the dal is soft and mushy.
4. Once the pressure releases, mash the dal mixture using a ladle or a whisk.
5. In a pan, heat oil and add mustard seeds. Once they start to splutter, add cumin seeds, dried red chilies, asafoetida, and curry leaves. Fry for a few seconds.
6. Add the mashed dal mixture to the pan and mix well.
7. Add more water if required to adjust the consistency of the sambar.
8. Bring the sambar to a boil and let it simmer for 5-7 minutes.
9. Garnish with chopped coriander leaves.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-5 people
Nutritional information:
Calories: 200 kcal
Fat: 7 g
Carbohydrates: 28 g
Protein: 9 g
Fiber: 9 g
Substitutions for ingredients:
- Toor dal can be substituted with moong dal or chana dal.
- Tamarind paste can be substituted with lemon juice.
- Sambar powder can be substituted with a mix of coriander powder, cumin powder, red chili powder, and turmeric powder.
Variations:
- Add vegetables like carrots, drumsticks, brinjal, or pumpkin to the sambar.
- Use different types of lentils like masoor dal or urad dal.
- Add coconut milk for a creamy texture.
Tips and Tricks:
- Soak the toor dal for at least 30 minutes for faster cooking.
- Adjust the amount of water according to the desired consistency of the sambar.
- Use fresh curry leaves for a 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 low heat until heated through.
Presentation Ideas:
Serve the sambar in a bowl with a side of rice or bread.
Garnishes:
Garnish with chopped coriander leaves.
Pairings:
Serve with steamed rice or bread.
Suggested Side Dishes:
Serve with papad or pickle.
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 the vegetables and lentils thoroughly before using.
- Cook the sambar until it reaches a temperature of 165°F to ensure it is safe to eat.
Food History:
Sambar is a popular South Indian dish that originated in Tamil Nadu. It is a lentil-based vegetable stew that is flavored with a special spice mix called sambar powder.
Flavor Profiles:
The tomato sambar has a tangy and slightly spicy flavor with a hint of sweetness from the tomatoes.
Serving Suggestions:
Serve the sambar hot with a side of rice or bread.
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Region: Indian