Sambar Recipe: Sambar, a lentil and vegetable-based stew or chowder, was originated in Southern India and is generally eaten with almost all popular South Indian dishes like Masala Dosa, Medu Vada, Idli, etc.
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Let’s check out in this post how to cook delicious restaurant-style Sambar at your home?
- Recipe type: Main Course
- Cuisine: South Indian
- Yield: 3 Servings
- Prep time: 10 mins
- Cook time: 35 mins
- Total time: 45 mins
Ingredients Required for Making Sambar Recipe
- 1 Cup or 200 grams (approx) of Arhar Dal aka Pigeon Peas
- Water as per requirement
- 1 Carrot
- 1 drumstick aka Munga or Saijan ki Phalli
- 30 ml vegetable oil
- 1 teaspoon of Mustard Seeds
- 2 to 3 Red Chilies
- 8 to 10 Curry leaves
- 1 tablespoon of chopped Ginger
- 1 tablespoon of chopped Garlic
- 1 medium-sized onion
- 1 tablespoon Sambar Powder
- 3 medium-sized Tomatoes
- 1 tablespoon of Sugar
- 1/2 (half) teaspoon of Turmeric Powder
- 2 to 3 tablespoon of Amchoor Powder or 2 1/2 (two and a half) Tablespoon of Tamarind Pulp
- Salt as per taste
- 1 tablespoon of Homemade Garam Masala Powder
- 1 tablespoon of Coriander leaves
- Red Chilli Powder as per taste
Cooking Method for Sambar Recipe
1. Take 1 Cup or 200 Grams of Arhar Dal (Pigeon Peas) and wash it very well using cold running water. After washing, soak the Dal for at least 10 minutes.
2. Now take a 3 liter pressure cooker and put the Dal inside it:
3. Start pouring water into the cooker, so that the level of water comes at least 5 to 6 cm above cooker surface:
4. Close the lid of the cooker tightly and start heating it. When you hear the first whistle, turn off the heat and allow the cooker to cool naturally.
Important note: The quality of Dal as well as Water determines the total cooking time of boiled lentils. If you are using low quality Arhar Dal or Hard Water, then the Dal may take more cooking time.
5. Allow the steam to escape and open the cooker lid. Blend the Dal using a Hand Blender in a separate utensil.
Pour the blended Dal back inside the cooker and put one chopped carrot and one chopped drumstick inside it. Close the lid and pressure cook for another whistle. Turn off the heat after the whistle and allow the cooker to cool naturally.
Open the lid and you will see your Dal along with soft (or boiled) Carrots and Drumsticks. Keep them aside.
Important note: If you want you can also add small pieces of pumpkin (Kaddu) and bottle gourd (Lauki) inside the cooker. Also, instead of using drumsticks, you can use Green Beans.
6. Take 30 milliliters of vegetable oil in a frying pan and start heating it. When the oil becomes hot, add a pinch of Asafoetida (Heeng) in it.
7. Add 1 teaspoon of mustard seeds in the pan and they will start crackling in hot oil.
8. Add 2 or 3 Red Chillies, 8 to 10 Curry leaves, one tablespoon of chopped ginger, one tablespoon of chopped garlic and one full onion (finely chopped) in the pan. Mix everything very well and keep frying until the onion starts becoming light brown.
9. Add one table spoon of Sambar powder and mix everything again.
10. Add three medium-sized chopped tomatoes, one tablespoon of sugar, half teaspoon of turmeric powder, 1 tablespoon of salt (or as per your taste), red chilli powder as per taste, half cup of drinking water and mix everything very well.
11. Add the Dal which we kept in a separate utensil in the pan. Also, add 2 to 3 Tablespoon of Amchoor Powder OR two and a half tablespoon of Tamarind Pulp.
12. Now, add one table spoon of Homemade Garam Masala Powder and 1 tablespoon of coriander leaves. Cover the pan with a plate and let everything cook for about 2 minutes.