Sambar Recipe | How to Make Sambhar

Sambar Recipe | How to Make Sambhar

Sambar (सांभर) is a popular, healthy and traditional lentil from South Indian cuisine that is prepared with toor dal (arhar dal), chana dal along with several vegetables. Sambhar is paired with delicious dishes like idli, dosa and vada. Sambhar is such a dish that is loved by many and made every day in South Indian homes. Now sambhar is not only popular in South India but also across India.

Sambhar is very healthy and nutritious dal. It is packed with protein of dal. Most vegetarians relies on dal for protein intake. Many vegetables are added in sambhar which gives minerals and vitamins. Hence, sambhar is rich in proteins, fibers, minerals and many other nutrients.

Sambhar is delicious and very easy to make. It requires toor dal, chana dal and vegetables like pumpkin, brinjals, drumsticks and bottle gourd (lauki). Because of vegetables it is a kind of vegetable stew. Any vegetables can be added into sambhar. The choice of vegetables is based on preference and availability. It is a wonderful dish that has several flavors in it. It has a little sour taste because of tamarind pulp. Traditional sambhar has some sweetness in it.

Sambhar is made with a special and unique spice powder ‘sambhar masala’. This masala is a blend of many spices and lentils. Mostly this masala is prepared at home. It has the fresh aroma of roasted spices. The main flavor and aroma of sambar come from using a good and fresh sambar powder.

Sambhar can be enjoyed every time whenever you want. Apart from idli, dosa and vada, you can enjoy it with rice.


Course:  Main Course
Cuisine:  South Indian
Prep. Time: 10 minutes
Cooking Time:  25 minutes

Ingredients:

1 cup Toor Dal (arhar dal)
½ cup Chana Dal
½ teaspoon Turmeric Powder
1 medium size Brinjal, chopped
1 cup Pumpkin, chopped
1 cup Lauki (bottle gourd), chopped
1 tablespoon Seedless Tamarind
¾ teaspoon Mustard Seeds or Rye
¼ teaspoon Cumin Seeds
5-6 Curry Leaves
A small pinch of Asafoetida
1 medium Onion, chopped
2 medium size Tomatoes, pureed
1 inch Ginger, grated
¼ teaspoon Garam masala
¼ teaspoon Red chilli powder
1 teaspoon Coconut, fresh or desiccated
1 tablespoon Oil
Salt to taste

For Sambhar Masala –

1 teaspoon coriander seeds
2 teaspoon chana dal
1 teaspoon urad dal
¼ teaspoon methi seeds (fenugreek seeds)
1 dry red chilli
1 teaspoon desiccated coconut

Instructions:

Soak tamarind in ½ cup water for 15 minutes. When tamarind gets soft, mash it and strain using a sieve. Keep aside the tamarind pulp.
Rinse toor dal and chana dal very well and add in a pressure cooker.

Add all chopped vegetables bottle gourd, brinjals and pumpkin into cooker.

Add turmeric powder, salt and 2 cup water.

Mix well and cover with lid.
Pressure cook for 10-12 minutes on medium flame. When the pressure settles down on its own, open the lid and check dal and vegetables that should be mushy.  Mash dal and veggies with the help of ladle.

Making Sambhar masala-

Dry roast all the ingredients till aromatic except coconut. Transfer to a plate and let them cool. Grind them with coconut to a smooth powder.

Making Sambhar-

Heat oil in a pan on medium heat. Add cumin seeds, rye and asafoetida.

When they splutters, add curry leaves.

Add chopped onion and ginger. When onion becomes translucent, add tomato puree.

Sauté until oil starts to separate from sides; it takes approx. 1 to 2 minutes.
Add sambhar masala, red chilli powder and garam masala and mix well.

Add shredded coconut and mix well.

Add cooked dal along with 1 cup water. Pour water to adjust the consistency as per your choice.

Add tamarind pulp and salt as per your taste. Boil for 5-7 minutes. Turn off the flame.
Serve with idli, dosa or rice along with coconut chutney.

Tips:

• You can use store-bought sambhar masala.
• You can use vegetables of your choice. You may add drumstick, carrot, beans or okra.
• You can use any type of oil. You may use ghee to give more flavor. In Kerala, coconut oil is used and in Tamilnadu, sesame oil is used.
• For idli and dosa, sambhar has thin pouring consistency but for rice, thick consistency is needed.
• Rye and curry leaves are must to give a unique flavor to sambhar. Do not skip them.