Sambar Recipe - South Indian Style

Step 1: Cook the Dal

In a pressure cooker, add 1/4 cup of toor dal (soaked for 2 hours), 1.5 cups of water, and 1/4 teaspoon of turmeric powder. Close the lid and cook on medium-high heat for 5 whistles. Once done, turn off the heat and let the pressure release naturally. Mash the dal lightly with a masher.

Step 2: Dry Roast Sambar Masala Spices

Heat a pan on low heat. Add 2 tablespoons of whole coriander seeds, 1.5 teaspoons of cumin seeds, 1 teaspoon of fenugreek seeds, and 0.5 teaspoon of black peppercorns. Dry roast for about 30 seconds, stirring continuously. Then, add 1 tablespoon of chana dal and 1 teaspoon of urad dal. Continue roasting until the dals are fragrant and slightly change color. Add 3 dry red chilies and 1/4 cup of fresh grated coconut. Roast lightly for another minute, ensuring the coconut doesn't brown. Turn off the heat, transfer the roasted spices to a plate, and let them cool completely. Once cooled, grind them into a fine paste using 3/4 cup of water.

Step 3: Cook the Vegetables

Place a kadai (wok) on medium heat. Add 3 medium sliced onions, 250g diced bottle gourd, 1 diced carrot, 2 small quartered brinjals, 1 stick of drumstick (peeled and cut into 2-inch pieces), 2 pureed tomatoes, 2 slit green chilies, 2 sprigs of curry leaves, and 1 teaspoon of salt. Mix all ingredients well. Add 1.5 cups of water. Cover the kadai and cook on medium-low heat for 15 minutes until the vegetables are tender but still hold their shape.

Step 4: Combine with Masala and Tamarind

Once the vegetables are tender, add the ground sambar masala paste and the tamarind pulp (extracted from a lemon-sized tamarind soaked in hot water, using about 0.5 cup water). Mix everything thoroughly. Add 1 tablespoon of jaggery and mix again. Cover and cook for another 7-8 minutes on medium heat to allow the flavors to meld.

Step 5: Add Dal and Simmer Sambar

Pour the cooked and mashed dal into the kadai with the vegetables and masala. Mix well. Add 2 cups of hot water initially, and then another 1 cup of hot water if needed, to achieve the desired consistency. Check the salt and add 1 more teaspoon if required. Bring the sambar to a boil on medium-high heat. Once boiling, reduce the heat to low, cover the kadai, and simmer for 10-15 minutes. The longer it simmers, the more flavorful it becomes.

Step 6: Cook Boiled Rice

In a separate pan, bring 3 cups of water to a boil. Add 1.5 cups of rice (soaked for 30 minutes and drained) and 1 teaspoon of salt. Stir well. Once the water boils again, reduce the heat to low, cover the pan, and cook for 15 minutes until all the water is absorbed and the rice is tender. Turn off the heat and let the rice rest, covered, for 5 minutes to absorb any remaining moisture.

Step 7: Prepare and Add Tempering

Heat 2 tablespoons of coconut oil in a small tempering pan. Add 1 teaspoon of mustard seeds and 1/4 teaspoon of asafoetida. Let the mustard seeds crackle. Turn off the heat. Immediately add 1 teaspoon of Kashmiri red chili powder, 2 dry red chilies, and a few curry leaves. Pour this hot tempering over the simmering sambar. Garnish with fresh chopped coriander leaves. Mix well and cook for 2-3 minutes.

Step 8: Serve Sambar with Rice

Your flavorful homemade Sambar is now ready. Serve hot with freshly boiled rice, idli, dosa, or vada.

• Soaking toor dal for 2 hours helps it cook faster and become softer.

• Do not over-brown the spices or coconut during dry roasting, as it can make the sambar bitter.

• Taste the bottle gourd (lauki) before adding to ensure it's not bitter.

• Cook vegetables until just tender, not mushy, to retain their texture.

• Always add hot water to the sambar to maintain its temperature and consistency.

• Simmering the sambar for a longer time after adding dal and masala enhances the flavors.

• Adjust the amount of dry red chilies and green chilies to control the spice level.

• Experiment with different vegetables like pumpkin, beans, or potatoes.

• For a richer flavor, you can use ghee instead of coconut oil for tempering.