Sambar is a South Indian delicacy prepared with lentil and a variety of vegetables giving a spicy flavour of the Sambar Masala, soured with Tamarind and a tadka (tempering) of spices. The dish blends very well with Rice, Idli and Dosa. Usually soft vegetables like brinjal, gourd, lady finger and drumstick go into this dish, but every state has its own way for preparing the sambar and choice of vegetables also vary. It is a perfect combination of protein coming from dal and fibre rich vegetables. Here’s how you can prepare the sambar retaining the flavour of spices with no added calories from oil.
Ingredients:
- Toor Dal (Split Yellow Dal) (Raw) – ½ Cup
- Mixed Vegetables (Carrot Dices, Pumpkin Dices, Eggplant Dices) – 1 Cup
- Mustard Seeds – ¼ Tsp
- Onions (Chopped) – ½ Cup
- Tomatoes (Pureed) – ½ Cup
- Cumin Seeds – ¼ Tsp
- Fenugreek Seeds – A Pinch
- Red Chilli Powder – ½ Tsp
- Green Chilli (Slit) – 2 Nos.
- Drumstick – 1 No.
- Sambar Powder – 1 Tsp
- Tamarind Pulp – 1 Tbsp
- Coriander (Chopped) – for Garnish
Note: You can choose the vegetables for Sambar of your choice.
Method:
- In a pressure cooker add toor dal, curry leaves, green chili, turmeric, asafoetida, mustard and cumin Seeds and pressure cook it.
- Heat a pan and sauté chopped onion till the start leaving water. Now add tomato puree and red chilli and let it cook for about 2 mins.
- Add the vegetables, salt as per taste and sprinkle some water and mix. Cover it with a lid and steam the vegetables to get half cooked.
- Once the dal is cooked, mash the dal the well.
- Now pour the mashed dal in the pan with vegetables and mix it properly.
- Add the sambar masala and tamarind pulp to the mixture. Adjust the salt as per taste. (You can also add a pinch of jaggery / sugar)
- Bring it to a boil and cook for 5 minutes until the vegetables are cooked properly.
- Check for additional seasoning if required.
- Serve hot.
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