Sambar

Sambar is a lentil-based vegetable stew, cooked with pigeon pea (toor daal) and tamarind broth. It is popular in South Indian and Sri Lankan cuisines. Most of people enjoy it in breakfast with rice idli, dosa, medu vada or with plain rice. Sambar is a very common dish in South Indians family. Mostly they eats daily.

Sambar is a very healthy and nutritious. Its a complete protein rich diet.

Here i m sharing my sambar recipe with you.

Ingredients :

* 3/4 cup toor daal ( piegon pea)

* veggies for sambhar

* 2 medium sized tomato

* 2 medium sized onion

* 5-6 okra

* 2 drum sticks pieces 2cm in length

* 50 gms of golden pumpkin

* 1-2 carrots

* 50 gms of bringal

For veggies choice is optional. You can add any other veggies too in sambar but in typical South Indian sambar these veggies are use.

I use mostly whatever i have in my fridge on that time.

Spices :

* 1/4 tsp of turmeric powder

* 1/2 tsp of dhaniya powder

* 1/2 tsp red chilli powder

* 2 tbsp of sambar powder ( any ready made)

* 1 tbsp of tamarind paste

* some curry fresh curry leaves

* 2-3 dried whole red chillies

* 1/2 tsp of methi seeds

* 1/2 tsp of white urad daal

* 1/2 tsp of black musturd seeds

* 1 tbsp of desi ghee

* Heeng (asafoetida)

Salt is according to your taste

Method :

Wash and soak 3/4 cup toor daal for half n hour. Cook daal in pressure cooker with 2 cups of water, 1/4 tsp turmeric and 1 tsp salt till mushy and soft. Give atleast 4-5 whistle in pressure cooker. After 4-5 whistle switch of the gas and keep aside the cooker. Once the pressure release open the lid of cooker. And mash the daal with the help of masher .That gives good texture in sambar. Add 1 cup of water mix. Keep Daal aside .

Now take another deep kadhai add 1 tbsp of ghee or any vegetable oil. Add 1/4 tsp of heeng and 1/2 tsp of black musturd seeds, curry leaves and 1/2 tsp of ginger ,garli, green chilli paste. Now add onion pieces and fry till light pink colour.

Then add tomato pieces and fry for few seconds,now add all cuted veggies and fry. Now add 1/2 tsp of dhaniya powder and 1/4 tsp of red chilli powder and 1/2 tsp of salt. Mix it all.

Now add 1/2 cup of water cover it with lid and let it half cook for 2-3 minutes. After 2-3 minutes add 2 tbsp of sambar powder. I like too much sambar powder in my sambar. You can add less.

Mix well all now add cooked daal into the veggies pan. Mix all properly with the help of spatula. Add 1/2 tsp of kashmiri red chilli powder. Bring it to a boil. Now add tamarind paste water in it. And mix.

Add coriander leaves. Cover it half and let it cook for 15-20 minutes in low flame.

Tempering :

Take a small pan and pour 1 tbsp of ghee or oil. I use desi ghee for tempering. When the ghee turns hot, add 1/2 tsp of black musturd seeds, add 1/8 tsp of heeng, 2-3 broken dried red chillies, 1/4 tsp of white urad daal, 1/2 tsp of methi seeds ( i use methi seeds powder) and add some fresh curry leaves.

Pour the tempering to the hot sambar. Now its ready. Enjoy it with idli, dosa, vada and rice.

Enjoy 😊

Thank you