Sambar
🧾 Ingredients (Serves 4)
For the dal base:
• ½ cup toor dal (split pigeon peas)
• ¼ tsp turmeric powder
• 2 cups water
Vegetables (choose a mix):
• 1 drumstick (cut into 2-inch pieces)
• 1 small carrot (sliced)
• ½ cup pumpkin or ash gourd (cubed)
• 5–6 shallots or 1 small onion (peeled)
• 1 tomato (chopped)
For tamarind extract:
• 1 tbsp tamarind pulp
• ½ cup warm water
Spices & seasoning:
• 2 tbsp sambar powder
• Salt to taste
• A pinch of jaggery (optional)
For tempering:
• 1 tbsp oil or ghee
• ½ tsp mustard seeds
• ¼ tsp fenugreek seeds
• 2 dried red chilies
• A pinch of asafoetida (hing)
• 8–10 curry leaves
Method
1. Cook the dal
◦ Pressure cook toor dal with turmeric until soft and mushy. Mash and set aside.
2. Prepare tamarind water
◦ Soak tamarind pulp in warm water, squeeze, and strain.
3. Cook vegetables
◦ In a pot, boil drumstick, carrot, pumpkin, and shallots until tender.
◦ Add chopped tomato and cook until soft.
4. Add flavor
◦ Pour in tamarind extract, sambar powder, salt, and jaggery.
◦ Simmer for 5–7 minutes until raw smell fades.
5. Combine dal
◦ Add mashed dal to the pot. Mix well and adjust consistency with water.
◦ Simmer for another 5–10 minutes.
6. Temper and finish
◦ Heat oil/ghee, add mustard seeds, fenugreek, red chilies, hing, and curry leaves.
7. Pour tempering over sambar and mix.
💡 tips
Cook eggs low and slow for soft, custardy texture
Use cream for richer flavor, or milk for a lighter version
Toast bread just before serving to keep it crisp
Add cheese, avocado, or sautéed mushrooms for variation
thanks for visit suvaii