Sambar

Sambar

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Yields1 ServingPrep Time10 minsCook Time50 minsTotal Time1 hr

Ingredients For Dal:
 1 tbsp Tamarind Paste
 ¾ tbsp Salt
 ½ cup Coriander Leaves, chopped
 ½ cup Onion, diced
 ½ cup Tomato, diced
 2 Moringa Sticks, cut into 2-inch pieces
 ½ Okra, diced
 1 Green Chilli, slit into half
Ingredients For Tempering:
 78 Curry Leaves
 1 pinch Asafoetida
Ingredients For Sambar Powder:
Method For Sambar Powder:
1

Dry roast all the ingredients on medium flame until aromatic. Keep aside and allow it to cool.

2

Grind these spices into a fine powder with the help of a mortar or a blender. Your Sambar powder is ready; you can make extra powder and store it in a jar for later use.

Method For Dal:
3

Pressure cook the Toor Dal with salt and turmeric powder for 3-4 whistles.

4

After the dal is fully cooked, mash it with a masher or ladle.

5

In a deep pan, heat oil and saute onions till translucent. Now add all other vegetables and saute for 2 minutes.

6

Add chili powder and stir for one minute. To this, add 5 cups of water, tamarind paste, sambar powder, and jaggery. Let it boil for 2-3 minutes.

7

Check if all the vegetables are cooked; now add the mashed dal and stir it.
Add coriander leaves and let the dal simmer for 5 minutes.

Method For Tempering:
8

In a small pan, heat oil and add mustard seeds, cumin, fenugreek seeds, asafoetida, and curry leaves.

9

After the spices pop and the curry leaves are crisp, transfer this tempering into the sambar dal pan.

10

Sambar is ready to be served with idli, dosa, uttapam, or rice.

Ingredients

Ingredients For Dal:
 1 tbsp Tamarind Paste
 ¾ tbsp Salt
 ½ cup Coriander Leaves, chopped
 ½ cup Onion, diced
 ½ cup Tomato, diced
 2 Moringa Sticks, cut into 2-inch pieces
 ½ Okra, diced
 1 Green Chilli, slit into half
Ingredients For Tempering:
 78 Curry Leaves
 1 pinch Asafoetida
Ingredients For Sambar Powder:

Directions

Method For Sambar Powder:
1

Dry roast all the ingredients on medium flame until aromatic. Keep aside and allow it to cool.

2

Grind these spices into a fine powder with the help of a mortar or a blender. Your Sambar powder is ready; you can make extra powder and store it in a jar for later use.

Method For Dal:
3

Pressure cook the Toor Dal with salt and turmeric powder for 3-4 whistles.

4

After the dal is fully cooked, mash it with a masher or ladle.

5

In a deep pan, heat oil and saute onions till translucent. Now add all other vegetables and saute for 2 minutes.

6

Add chili powder and stir for one minute. To this, add 5 cups of water, tamarind paste, sambar powder, and jaggery. Let it boil for 2-3 minutes.

7

Check if all the vegetables are cooked; now add the mashed dal and stir it.
Add coriander leaves and let the dal simmer for 5 minutes.

Method For Tempering:
8

In a small pan, heat oil and add mustard seeds, cumin, fenugreek seeds, asafoetida, and curry leaves.

9

After the spices pop and the curry leaves are crisp, transfer this tempering into the sambar dal pan.

10

Sambar is ready to be served with idli, dosa, uttapam, or rice.

Sambar