Traditional South Indian Sambar
Traditional dish · Indian
A classic lentil and vegetable stew, tempered with aromatic spices and tamarind, served hot with rice or idli.
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Ingredients
- Toor dal (split pigeon peas)1/2 cup
- Tamarind paste2 tbsp
- Drumsticks1, cut into 2-inch pieces
- Pumpkin1/4 cup, cubed
- Onion1/2, chopped
- Tomato1, chopped
- Sambar powder2 tbsp
- Turmeric powder1/4 tsp
- Mustard seeds1 tsp
- Cumin seeds1/2 tsp
- Fenugreek seeds1/4 tsp
- Asafoetida (hing)a pinch
- Curry leaves1 sprig
- Dry red chili1
- Ghee or oil1 tbsp
- Saltto taste
- Wateras needed
- Fresh coriander leavesfor garnish
Steps
- 1
Cook toor dal until soft and mash it slightly. Set aside.
- 2
In a pot, combine tamarind paste, drumsticks, pumpkin, onion, tomato, sambar powder, turmeric powder, salt, and water. Cook until vegetables are tender.
- 3
Add the cooked dal to the pot and mix well. Simmer for 5-7 minutes.
- 4
Prepare the tempering: Heat ghee or oil in a small pan. Add mustard seeds, cumin seeds, fenugreek seeds, dry red chili, and asafoetida. Once mustard seeds splutter, add curry leaves and sauté briefly.
- 5
Pour the tempering over the sambar. Garnish with fresh coriander leaves. Serve hot.
