South Indian Sambar (Huli)

Step 1: Soak and Prepare Dal

Take 150 grams of Toor Dal (Arhar Dal) and soak it in water for about 15 minutes. After soaking, drain the water completely using a colander.

Step 2: Pressure Cook Dal

Transfer the drained dal into a pressure cooker. Add 1/4 teaspoon of turmeric powder, 1 teaspoon of ghee, and 2 cups (500 ml) of water. Close the lid and pressure cook for about 3 to 4 whistles.

Step 3: Prepare and Cook Vegetables

While the dal is cooking, prepare the vegetables. Chop white pumpkin, carrots, and green beans into bite-sized pieces. Place the chopped vegetables in a separate pan, add 2 cups (500 ml) of water, and cook them until they are tender.

Step 4: Roast Spices for Paste

Heat a small pan (kadai) and add 1 teaspoon of coconut oil. Add 2-3 dried red chilies, 1 tablespoon of coriander seeds, 1 teaspoon of cumin seeds, and 1/2 teaspoon of mustard seeds. Roast these spices on very low heat, stirring continuously, until the coriander seeds turn a nice golden brown and the mustard seeds start to splutter.

Step 5: Add Remaining Spices and Coconut

Add 1/4 teaspoon of fenugreek seeds, 1/2 teaspoon of asafoetida powder, and 1/4 teaspoon of turmeric powder to the roasted spices. Stir well. Then, add 3 tablespoons of freshly grated coconut and give it a good stir until all the spices are mixed into the coconut.

Step 6: Add Tamarind and Water, Cool

Turn off the flame. Add 1 teaspoon of tamarind and 1/3 cup of water to the spice mixture. Allow the mixture to cool down completely.

Step 7: Grind Spice Paste

Once cooled, transfer the spice mixture to a grinder. Grind it into a very smooth and fine paste. Ensure there are no coarse bits of spices left.

Step 8: Combine Dal, Vegetables, and Paste

Pour the cooked dal from the pressure cooker into a large pot. Mash the dal a bit with a wooden masher or ladle. Add the cooked vegetables along with their cooking water to the dal. Then, add the freshly ground spice paste to the pot.

Step 9: Simmer Sambar

Give everything a good stir until the dal is infused with the flavors of the spices and vegetables. Turn on the flame and allow this mixture to come to a rolling boil. Add 3 to 3.5 teaspoons of salt, or to taste, and stir again.

Step 10: Prepare Tempering

While the sambar is simmering, prepare the tempering. Heat a small tempering ladle (tadka pan) and add 2 teaspoons of coconut oil. Once hot, add 3/4 teaspoon of mustard seeds. As the mustard seeds start to pop, tear in a few curry leaves and add them to the oil.

Step 11: Add Tempering and Serve

Turn off the flame and add 1/2 teaspoon of asafoetida powder to the tempering. Immediately pour the hot tempering into the boiling sambar. Stir it in well. Your flavorful South Indian Sambar (Huli) is ready to be served.

• Soaking dal helps break down phytic acid, making it easier to digest.

• Ensure spices are roasted on low heat until golden brown and aromatic to prevent burning and maximize flavor.

• Grind the spice paste to a very smooth consistency to avoid bits of whole spices in the final dish.

• Adjust salt and tamarind to your personal taste preference.

• Use any seasonal vegetables of your choice, such as drumsticks, brinjal, or potatoes.

• For a different flavor profile, you can use fresh greens like fenugreek leaves, spinach leaves, or amaranth leaves (lal math) instead of or in addition to the suggested vegetables.