Sambar

• 1 cup toor dal (split pigeon peas)
• 3 cups water
• 1 medium onion, diced
• 1 medium tomato, diced
• 1/2 cup carrots, diced
• 1/2 cup green beans, trimmed and cut
• 1/4 cup sambar powder
• 1 tbsp tamarind paste
• 1 tsp turmeric powder
• 2 tbsp vegetable oil
• 1 tsp mustard seeds
• 1/2 tsp cumin seeds
• A handful of curry leaves
• 1 green chili, slit
• Salt to taste

Steps

1. 1 Rinse the toor dal and cook it with 3 cups of water and turmeric until tender, about 20 minutes.
2. 2 In a separate pot, heat oil and temper mustard seeds, cumin seeds, curry leaves, and green chili until fragrant.
3. 3 Add onions and sauté until golden.
4. 4 Stir in tomatoes, carrots, and green beans, cooking until softened.
5. 5 Add sambar powder and cook for a minute.
6. 6 Mix in tamarind paste and salt, then add the cooked dal with its cooking liquid.
7. 7 Simmer the sambar until all vegetables are cooked through and flavors meld, about 10 minutes.
8. 8 Adjust consistency with water if needed.

Equipment

• Large pot
• Measuring cups and spoons
• Strainer

Variations

• Add diced potatoes for a heartier version.
• Incorporate shredded coconut for a creamy twist.

Substitutions

• Substitute toor dal with yellow split peas if unavailable.
• Use lemon juice in place of tamarind for a similar tang.

Pairings

• Pair with fluffy basmati rice.
• Complement with coconut chutney and crispy papadums.

Nutrition

Tips

• Sambar powder can vary in heat, so adjust according to your spice preference.
• For a richer flavor, roast the sambar powder spices before grinding them.

Storage

Store sambar in an airtight container in the refrigerator for up to 5 days. Reheat with a splash of water.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with steamed rice or crispy dosas.
• A squeeze of fresh lime adds a zesty finish.

FAQ