Saucepan@saucepan · Shared this recipeFollowSouth Indian · mainSambarA South Indian lentil and mixed vegetable stew with tamarind and homemade sambar powder, served with rice, idli, vada, or dosa.total50 minprep10 mincook40 minservings4Original recipe on indianhealthyrecipes.comKeep this recipeAdd a copy of Sambar to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings0.75 cup toor dal ), (split pigeon peas, refer notes2 cup water, to cook dal1 tbsp tamarind, or tamarind paste as needed1 tbsp jaggery ), (optional0.75 tbsp salt ), (adjust to taste0.25 tsp turmeric ), (skip if your sambar powder has it0.5 to ¾ teaspoon red chilli powder ), (optional, notes0.25 cup coriander leaves, chopped1 medium onion diced ), (or 12 to 15 shallots, 150 grams1 large tomato ), (100 grams1 medium carrot diced ), (optional1 vegetable drumsticks )), (8 to 10 pieces, moringa (100 grams2 bhindi )), (okra, optional (50 grams1 green chili ), slit (optional1 tbsp ghee, or oil1 sprig curry leaves0.5 tsp cumin seeds, optional0.5 tsp mustard seeds1 pinch methi seeds ), (fenugreek seeds0.125 tsp asafoetida ), (hing1 dried red chili ), (optional1 tbsp coriander seeds1 tbsp chana dal ), (skinned split bengal gram1 tsp urad dal ), (skinned split black gram0.25 to ½ teaspoon methi seeds ), (fenugreek seeds0.5 tsp cumin seeds ), (jeera4 dried red chilies ), (kashmiri or byadgi, less spicy varietyStepsClear checksTap an ingredient or step to check it off.1Step 1: Wash toor dal a few times in cooker or pot until the water runs clear.2Step 2: Pour 2 cups water and pressure cook for 2 to 4 whistles depending on the brand of cooker. If cooking in Instant pot, press the pressure cook button and set the timer for 9 mins. If you do not have a pressure cooker, it can be cooked in a pot until soft adding more water as needed.3Step 3: Rinse all the veggies. Scrape the drumsticks lightly and rinse. Chop them to 2 inch pieces. Peel the shallots as well and rinse.4Step 4: Dice tomatoes and chop okra to 1 inch pieces. If using pumpkin, peel the skin and dice. Keep all these aside.5Step 5: While the dal cooks, make the sambar powder. Dry roast red chilies, urad dal and chana dal until golden and crunchy. Add coriander seeds and fry till aromatic. Remove to a plate.6Step 6: Next add methi seeds and saute until slightly dark. Then add cumin, fry for a minute. Cool these and powder finely in a spice jar.7Step 7: Heat 1 tsp oil in a pot. Saute onions for 1 minute. Add all the veggies and saute for 2 mins. This saute step can be skipped but sometimes onions, tomatoes and chilli powder don't smell good when boiled without sautéing.8Step 8: Stir in the chilli powder (optional) and pour 4 cups water.9Step 9: When the water turns hot, take 1/4 cup hot water with a ladle to a bowl. Add tamarind and jaggery (optional). Set aside to soak.10Step 10: When the veggies are cooked al dente, add turmeric, sambar powder and salt. Squeeze the tamarind and pour the tamarind water. I prefer to filter the tamarind water while pouring.11Step 11: Cook for 3 to 5 minutes. When the pressure releases, mash the dal to smooth with a masher or ladle.12Step 12: Stir it to the boiling sambar. Adjust salt and tamarind if needed. If it is too thick to your liking, add little hot water. Bring it to a gentle boil and add coriander leaves.13Step 13: Heat a small pan with ghee. Add mustard, cumin, methi and red chillies. When the spices pop, add curry leaves.14Step 14: The leaves will turn crisp, then add hing and pour this to the simmering sambar.15Step 15: Serve sambar with rice, idli, vada or dosa.16Step 16: Set aside the desired portion to refrigerate in smaller containers.17Step 17: Cool completely and refrigerate immediately. To retain the taste of sambar, refrigerate within two hours of cooking.18Step 18: It keeps good for about 2 to 4 days. Bring it to a boil and make a fresh tempering.getsaucepan.com/r/c709ac5e-7c2d-4d0c-be13-877f55ffd145 · Original: https://www.indianhealthyrecipes.com/andhra-sambar-recipe-how-to-make-south-indian-sambar/
