Sambar is a delicious South Indian dish that goes along well with South Indian snack items like Idli, Dosa etc. as well as with rice. It tastes best when served hot. The addition of vegetables to it makes the dish a healthy one. Let us have a look at its recipe. 

Ingredients (5-6 Servings) :

  • Tur Dal - 1/3rd cup
  • Cumin Seeds - 1 tbsp
  • Fenugreek (Methi) Seeds - 1 tsp
  • Chana Dal - 1 tsp
  • Rice - 1 tbsp
  • Asafetida - 2-3 pinches
  • Cloves (Laung) - 2
  • Green Cardamom (Chhoti Elaichi) - 1
  • Ginger Paste - 1 tsp
  • Garlic - 5-6 Cloves
  • Coconut - 3 inch piece
  • Curry Leaves - 3 stems
  • Kashmiri chillies - 5-6
  • Powdered Spices - Turmeric powder - 1/2 tsp, Kashmiri Chilli powder - 1 tsp, Dhanajeera powder - 1 tsp
  • Onion - 1
  • Green chillies - 2
  • Bottle Gourd - 1/4th - 1/2 
  • Pumpkin - 100 g
  • Drumstick - 1
  • Tomato - 1
  • Salt to taste.
  • Tamarind - 2-3
  • Jaggery - 2-3 tbsp
  • Mustard seeds - 1 tbsp
  • Oil for frying

Method :

  • Soak tur dal in 1 cup water for an hour. 
  • To make sambar masala, add 2-3 tbsp oil in a non-stick utensil, heat it a bit and add cumin seeds,  methi seeds, chana dal, rice, asafetida, cloves, green cardamom, ginger paste, garlic, roughly sliced coconut and 2 stems curry leaves, and fry them on low flame for 2-3 minutes. 
  • Now add 4-5 Kashmiri chillies and fry for 2-3 minutes. 
  • Add Turmeric powder,  Kashmiri chilli powder, Dhanajeera powder, roughly sliced onion and fry them for 2-3 minutes. 
  • Turn off the stove and let it cool.
  • Now, add it to the mixer  and make a smooth paste by adding a little water to it. 
  • Heat 3-4 tbsp oil in a cooker and add finely chopped green chillies, bottle gourd, pumpkin, drumstick chopped into pieces, finely chopped tomato and salt and let it fry for 2-3 minutes. 
  • Now, add the ground paste to it and let it fry for a minute.
  • Add the soaked tur dal to it and mix well.
  • Add 2-2 and a 1/2 glasses of water to it, mix well and give it a boil. 
  • Pressure cook it for 4 whistles and 20 minutes on low flame. 
  • In the meanwhile, add tamarind to a cup of water and soak it for 15 minutes. Squeeze the tamarind thoroughly into the water and throw away the seeds. 
  • Once the pressure from the cooker is released, add jaggery and tamarind water to it and mix well. 
  • In a small utensil, add 2 tbsp oil, let it heat, add mustard seeds, let them splutter, add 1 Kashmiri chilli broken into small pieces and 1 stem curry leaves to it. Fry it for half a minute and add it to the sambar, mix well and bring it to a boil. Now, you can turn off the stove.
Tip - The sweetness and sourness can be adjusted as per your taste.

Sambar Rice

 We had it along with fried brinjal slices and it tasted really good!

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