Sambar is a traditional South Indian dish, which is generally served with rice. It may be eaten for breakfast, lunch, dinner or even supper depending upon your taste and preferences. The dish is quite easy to cook, so, you won’t need much time to do that!
- tamarind : 1 piece (soak tamarind in warm water for 5 min then squeeze and then strain tamarind water)
- Toor dal : 1 cup
- tomatoes : 1 piece (chopped)
- vegetables : 1 cup (carrot, potato, eggplant, drumstick, beans - chopped)
- curry leaves : 1 piece (small)
- coriander leaves : 1 bunch (small, chopped)
- dry red chili : 1 piece
- green chili pepper : 1 piece
- Sambar onions : 5 piece (shallot)
- turmeric powder : 0.5 tsp
- mustard seeds : 0.5 tsp
- coriander seeds : 0.5 Tbsp (powdered)
- hot pepper : 0.5 tsp (powdered)
- Bengal gram : 0.5 Tbsp
- urad dal : 0.5 Tbsp
- Jaggery : 0.5 Tbsp (grated)
- asafoetida : 0.25 tsp
- oil : 2 Tbsp
- salt : 1 tsp (to your taste)
- water : 0.5 litre (or as much as needed)
Stages of cooking
Wash, cut and parboil vegetables first. You will need eggplant, drumstick, carrot, beans, potato, and radish.
Then wash and boil toor dal with turmeric powder for about 2 minutes.
Heat the frying pan with oil and add mustard seeds. Then add Bengal gram, urad dal, onion and sauté the ingredients until they are almost ready.
Add asafoetida, fenugreek powder, dry red chilli, green chilli and curry leaves. Sauté the ingredients well. Then add tomato and sauté until the ingredients become soft.
Add parboiled vegetables, salt, red chili powder, coriander and turmeric powder. Mix well and sauté for about one minute.
Add roasted and ground spices (any you like) and mix the dish well. Then add water and let it boil.
Now, it is high time to add boiled toor dal and tamarind water. Mix well and wait until the dish boils.
Finally, add grated jaggery and salt. Stir the ingredients. Then remove the dish from heat. Dredge with coriander leaves and serve hot with rice. Enjoy this unique Indian dish!