Sambar is a very popular dish of South Indians. It is served with steamed rice or as a side dish for idli, dosa etc. Sambar with rice is one of the main courses in sadya. Learn how to prepare Sambar
- Tur dal – 1/3 cup
- Tamarind – small lemon or gooseberry sized ball
- Onion -1 finely chopped
- Mixed Vegetables – 1 cup (Beans, carrot, potato, brinjal, broad beans)
- Sambar powder – 2 tsp
- Turmeric powder – 1/4 tsp
- Salt as required ( I used 1 tbsp rock salt – use less if using table salt)
For the Seasoning
- Mustard seeds -1 tsp
- Hing – a generous pinch
- Fenugreek seeds – 1/2 tsp
- Red Chilli – 1
- Curry leaves – few
- Soak dal in hot water for 20 minutes and pressure cook for 3 whistles.
- Soak tamarind in hot water and extract 1 1/2 cups of tamarind juice and discard the pulp.
- Heat a tbsp of oil, add mustard seeds,when it splutters,add hing, red chillies, fenugreek seeds, curry leaves, finely chopped onions and saute for a few minutes.
- Add tamarind water,turmeric powder,salt needed and sambar powder.Let it boil until the raw smell of the tamarind and the sambar powder goes. Approximately it will take around 10 minutes.
- Mean time pressure cook dal, keeping the mixed vegetables in a small container. After the raw smell of the tamarind and the sambar powder goes, add the pressure cooked vegetables to it.
- Then mash the dal well with a masher and add to the sambar along with needed water.( little less than 1/2).Simmer and bring everything to a boil, until the sambar thickens a little.
- Garnish with coriander leaves and serve with steamed rice.