Simple Homemade Sambar
Recipe Summary
- This recipe demonstrates how to prepare a simple, plain sambar without additional vegetables, perfect for a quick and easy meal. It involves pressure cooking dal with basic aromatics and spices, followed by a flavorful tempering and a touch of jaggery for balance.
All Ingredients - For Pressure Cooking
- Toor/Arhar daal 100 gm
- Tomato 1
- Medium sized Onion 1
- Minced Garlic 4 to 5 cloves
- Green chilli 2
- Kokum 1 to 2
- Kashmiri red chilli powder 1 tbsp
- Haldi (Turmeric) 1 tsp
- Dhaniya powder (Coriander powder) 1 tsp
- Salt 1 tbsp
- Sambar powder 1 tbsp
- Water as needed
All Ingredients - For Tempering
- Oil 1 tbsp
- Mustard seed 1 tsp
- Curry leaves 4 to 5
- Sambar powder 1 tbsp
- Jaggery (small block or powder) 1 small block or 1 tbsp
Tools You'll Need
- Pressure cooker
- Pan
- Whisk
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 Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Jaggery?
- Dark brown sugar (1:1)
- Muscovado sugar (1:1)
Step-by-Step Instructions
Step 1: Prepare for Pressure Cooking
Add oil to the pressure cooker.
Step 2: Add Aromatics and Souring Agent
Add chopped tomato, medium-sized onion, garlic, green chilies, and kokum (or tamarind) to the pressure cooker.
Step 3: Add Dry Spices
Add 1 tbsp Kashmiri red chilli powder, 1 tsp Haldi (turmeric), 1 tsp Dhaniya powder (coriander powder), 1 tbsp salt, and 1 tbsp Sambar powder to the pressure cooker.
Step 4: Mix Ingredients
Mix all the ingredients well in the pressure cooker.
Step 5: Add Dal
Add 100gm Toor/Arhar dal to the pressure cooker.
Step 6: Combine Dal and Spices
Mix the dal with the other ingredients.
Step 7: Add Water
Add water to cover the ingredients. Approximately 1 glass of water is suitable for 100g dal, but adjust based on your desired consistency.
Step 8: Final Stir Before Cooking
Stir the mixture again to ensure everything is well combined.
Step 9: Pressure Cook the Sambar
Close the pressure cooker lid and cook for 3-4 whistles.
Step 10: Whisk for Consistency
Once cooked and the pressure has released, open the pressure cooker and the dal mixture to achieve a smooth consistency.
Step 11: Adjust Consistency (Optional)
If a thinner consistency is preferred, add more water and mix well.
Step 12: Prepare Tempering Oil
For , heat 1 tbsp of oil in a small pan.
Step 13: Add Mustard Seeds and Curry Leaves
Add 1 tsp mustard seeds and 4-5 curry leaves to the hot oil and let them splutter.
Step 14: Add Sambar Powder to Tempering
Add 1 tbsp Sambar powder to the and cook briefly until fragrant.
Step 15: Combine Tempering with Sambar
Pour the prepared into the cooked sambar in the pressure cooker.
Step 16: Add Jaggery and Mix
Add 1 small block of jaggery (or 1 tbsp jaggery powder/sugar) to the sambar and mix until dissolved. This adds a subtle sweetness to balance the flavors.
Step 17: Serve
Serve the sambar hot with dosa, idli, or rice.
Pro Tips
• Adjust the amount of water to achieve your desired sambar consistency.
• Whisk the dal thoroughly after pressure cooking for a smooth texture.
Recipe Variations
• Add vegetables like drumsticks, carrots, or potatoes during the pressure cooking stage for a more wholesome sambar.
• If kokum is unavailable, use tamarind pulp for the souring agent.
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