Sambar is a necessary dish in South Indian delicacies, cherished for its rich flavors and nutritional advantages. This spicy lentil soup, packed with vegetables and aromatic spices, is a staple in many families.
Sambar Recipe:
Here’s the process of making the Sambar-
Ingredients:
- 1 cup Toor dal (split pigeon peas)
- 1 medium-sized tomato, chopped
- 1 medium-sized onion, chopped
- 1 carrot, diced
- 1 potato, diced
- 5-6 drumstick portions (non-compulsory)
- half of a cup of pumpkin, diced
- 5-6 okra, chopped
- 2 tbsp Sambar powder
- 1/four tsp turmeric powder
- Tamarind, a small lemon-sized ball soaked in water and juice extracted
- Salt to flavor
- Fresh coriander leaves for garnish
Tempering:
- 2 tbsp oil (preferably coconut oil or vegetable oil)
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1/4 tsp asafoetida (hing)
- 2 dried red chilies
- 1 sprig of curry leaves
Instructions:
- Prepare the dal: Cook toor dal in a pressure cooker with water, turmeric, and oil for 3 whistles.
- Cook vegetables: Boiled chopped vegetables (except okra)with water, turmeric, and salt.
- Combine dal and veggies: Add mashed dal to the veggies.
- Add tamarind and spices: Tamarind extract, sambar powder, and salt.
- Prepare the tempering: Heat oil, add mustard seeds, cumin seeds, dried red chilies, curry leaves,f and asafoetida.
- Final touch: Add tempering to the sambar and cook for five more minutes.
- Garnish and serve: Garnish with coriander leaves and serve with hot idli, dosa, or rice.
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