Sambhar
Summary
- This video demonstrates how to prepare a delicious and traditional South Indian Sambhar. It involves pressure cooking lentils and vegetables, then combining them with a flavorful tempering of onions, tomatoes, and aromatic spices.
All Ingredients - For Pressure Cooking
- Toor Dal (Split Pigeon Peas) 1 cup
- Pumpkin 1/2 cup, chopped
- Eggplant (Brinjal) 1/2 cup, chopped
- Turmeric Powder 1/2 tsp
- Water 3 cups
All Ingredients - For Tempering and Gravy
- Oil 2 tbsp
- Cumin Seeds 1/2 tsp
- Green Chillies 2, slit
- Onion 1 medium, sliced
- Tomato 1 large, chopped
- Turmeric Powder 1/2 tsp
- Coriander Powder 1 tsp
- Everest Sambhar Masala 2-3 tsp
- Salt To taste
- Tamarind Pulp/Water 1/4 - 1/2 cup
- Fresh Coriander Leaves For garnish
Tools You'll Need
- Pressure cooker
- Pan
- Bowl
Don't have an ingredient? Try these swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Tamarind paste?
- 1 tbsp lime juice + 1 tbsp brown sugar (per 1 tbsp paste)
- Pomegranate molasses (1:1)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Pressure Cook Dal and Vegetables
Add 1 cup of Toor Dal, 1/2 cup chopped pumpkin, 1/2 cup chopped eggplant, 1/2 tsp turmeric powder, and 3 cups of water to a pressure cooker. Close the lid and cook for 3-4 whistles until the dal and vegetables are soft.
Step 2: Prepare Tempering
Heat 2 tablespoons of oil in a separate pan. Once hot, add 1/2 teaspoon of cumin seeds and let them splutter.
Step 3: Sauté Aromatics
Add 2 slit green chillies and 1 medium sliced onion to the pan. until the onions turn translucent, about .
Step 4: Cook Tomatoes
Add 1 large chopped tomato to the pan. Mix well and cover the pan to cook the tomatoes until they are soft and mushy, about .
Step 5: Add Spices
Uncover the pan and add 1/2 teaspoon turmeric powder, 1 teaspoon coriander powder, and 2-3 teaspoons of Everest Sambhar Masala. Mix all the spices thoroughly with the vegetables and cook for until fragrant.
Step 6: Add Tamarind Pulp
Pour in 1/4 to 1/2 cup of tamarind pulp or water into the gravy. Mix well and bring the mixture to a gentle .
Step 7: Combine Dal and Gravy
Add the pressure-cooked dal and vegetables from Step 1 into the gravy. Stir everything together to combine.
Step 8: Simmer and Season
Add salt to taste and let the sambhar for another , allowing all the flavors to meld together. The sambhar should be bubbling gently.
Step 9: Garnish and Serve
Once the sambhar has , transfer it to a serving bowl. Garnish with fresh coriander leaves and serve hot with rice, idli, or dosa.
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