Sambar Recipe – South Indian Style

Step 1: Cook the Toor Dal

Add 1 cup of washed Toor Dal to a pot. Pour in water as needed to cover the dal, then add salt to taste and 1/4 tsp of turmeric powder. Stir well and cook until the dal is tender.

Step 2: Prepare the Tempering

Heat 2 tablespoons of oil in a separate pan. Add 1 tsp of mustard seeds, 1/2 tsp of methi seeds, 2-3 dry red chilies, 1-2 chopped green chilies, 10-12 curry leaves, and 1/2 tsp of hing. Sauté until fragrant and the mustard seeds begin to splutter.

Step 3: Sauté Onions and Tomatoes

Add 1 large sliced onion to the pan and cook for 5-6 minutes until softened and translucent. Then, add 2 medium chopped tomatoes and cook for another 5 minutes until they break down and become pulpy.

Step 4: Add Vegetables and Spices

Introduce 1/2 cup chopped carrot, 8-10 pieces of drumstick, 1/2 cup chopped bottle gourd, and 1/2 cup chopped eggplant to the pan. Add 1/2 tsp of red chili powder and 2 tsp of sambar powder. Mix thoroughly to coat all the vegetables with the spices.

Step 5: Simmer Vegetables with Tamarind

Pour in 2-3 tablespoons of diluted tamarind paste and water as needed to just cover the vegetables. Stir well, then cover the pan and cook for 20-30 minutes, or until the vegetables are tender.

Step 6: Finish the Sambar

Once the vegetables are cooked, add 1/2 cup of pearl onions and 2 tsp of jaggery powder. Mix well. Finally, add the previously cooked Toor Dal to the vegetable mixture and stir to combine all ingredients. Garnish with fresh cilantro before serving.

Step 7: Serve

Serve the hot Sambar with Idli or Dosa for a delicious South Indian meal.

• Feel free to add any veggies you like! Pumpkin could be a lovely addition.