Sambar Recipe

Every household has its own recipe of preparing this delectable sambar dish. Some prefer it spicy while others prefer sour; some prefer large chunk of veggies whereas others like it small and some like it of thick consistency while some like it to be more diluted.

Ingredients

For Pressure Cooking

• 1 cup Toor Dal or Arhar Dal
• 1 tsp Cee pee Turmeric Powder
• 4 cups Water

Vegetables

• 15-20 Drumsticks
• 1 small onion, diced
• 1 medium sized tomato, roughly chopped
• 1 very small Bottle Gourd, diced
• 1 small Carrot, chopped
• 1 small Potato, chopped

Other Ingredients

1. 1 Lemon sized Tamarind
2. 2 tsp Sugar or jaggery (optional)
3. 2-4 Green Chilli, slit
4. Salt to taste
5. 1 tsp Cee pee Turmeric Powder
6. 4 tsp Cee pee Sambar Masala

For Tempering

• 2 tbsp Cooking Oil
• 2 tsp Cee pee Mustard Seeds
• 1.5 tsp Urad Dal
• Few Curry Leaves
• Pinch of Cee pee Bandhani Hing

Method

1. In a pressure cooker, add toor dal, water and pinch of turmeric powder. Cook it for 5 whistles.
2. Meanwhile, soak tamarind in water in a small bowl.
3. While dal is cooking, prepare all the vegetables including drumsticks, onions, tomato, bottle gourd, carrot and potato.
4. Now take tamarind water in a large kadai and add to it a tsp of jaggery or sugar along with turmeric powder, salt and green chilli.
5. Also, add all the chopped vegetables in the kadai and cook for about 10 minutes on medium flame. Keep stirring occasionally.
6. Once dal is cooked, mash it well and pour it into the kadai as well. Bring the mixture to boil.
7. This is the right time to add Sambar Masala. Mix well so that no lumps are formed. Again, bring it to boil.
8. For tempering, heat some oil in a small pan and add urad dal, mustard seeds, curry leaves, hing, and red chillies. Roast it well.
9. Add the tempering to the freshly made sambar. Mix it thoroughly.
10. Serve sambar piping hot with rice, dosa, idli, vada, uttappam or any other dish.

Tips and Tricks

• In case of excess sourness due to high quantity of tamarind, add bit of jaggery to compensate the taste.
• Ensure not to overcook the vegetables. They should be soft and tender but not mushy.
• To fasten the process of cooking, it is preferable to soak toor dal or arhar dal for about 15 to 20 minutes prior cooking.

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