Sambar is a popular dal from South India. The uniqueness of this dal comes from the tamarind and the aroma of sambar powder. It is served with Idli, dosa, vara or plain rice.
Toor dal is known as pigeon pea or red gram in English. It has a distinctive nutty flavour. It is not only tasty but also rich in Protein, carbohydrate and fibre.
How to make sambar powder and tamarind puree is given at the end of the recipe.
Ingredients:
For the dal :
100 gm Toor dal
50 gm Carrot
50 gm bean
1 tsp salt
Method:
- Cook the dal: Wash and pressure cook the dal with ½ tsp of salt and enough water to immerse the dal.
- After the first whistle, lower the heat and let it simmer for 2 minutes and then switch off the cooker. Allow it to cool and then add little water to the dal and take it out from the cooker.
Cook the vegetables:
Wash and remove strings, if any, from the beans. Wash and peel the carrots. Cut both the vegetables to the same size. Cook them together in the pressure cooker with ¼ tsp of salt and very little water. Switch off the cooker at the 1st whistle. Remove the vegetables from the cooker carefully and keep them aside.
For tempering:
3 Tbsp refined oil
1 tsp mustard seeds
2 red dried chilli
1 Medium size onion finely chopped ( 60 gm)
1 Medium size tomato finely chopped (75 gm)
1 tsp finely chopped green chillies
1 handful of curry leaves
1 tsp turmeric powder
2 Tbsp tamarind puree**
1 Tbsp of sambar powder*
Salt to taste
- Heat the oil in a big pan. Reduce the heat and add mustard seeds and allow it to crackle.
- Add the dry red chillies and fry a little.
- Add onion and sauté till transparent, add curry leaves and fry for few more seconds.
4. Add the chopped tomatoes and ½ tsp of salt and fry for about 30 seconds.
5. The salt will help the tomato to get soft quickly. Add the chopped green chilli if you like hot sambar.
6. When the tomatoes get little pulpy add 1 tsp of turmeric and 1Tbsp of sambar powder.
7. Fry all the spices until the aroma of the sambar powder is released.
8. Pour the cooked dal over the fried spices.
9. Add warm water to adjust the consistency of the dal. As dal begins to boil add the cooked vegetable.
10. Add 1 Tbsp of the tamarind puree. Adjust the salt.
Boil the sambar well for 2-3 minutes more. Serve hot with idli, dosa or white rice.
*How to makeSambar powder:
Sambar powder is available in the market. You can make your own sambar powder at home if you wish. In absence of sambar powder, you may use double amount coriander powder.
For this you need:
1 tsp chana dal
1 tsp urad dal
2 Tsp coriander seeds
1 tsp cumin seeds
1/2 teaspoon mustard seeds
Few fenugreek seeds/methi
2-3 Black peppercorn
1 dry red chillies
Few curry leaves
1 pinch of Asafoetida/hing optional
Roast all the above ingredients in a heavy pan over a low heat to bring out the aroma from all the ingredients.
Allow it to cool and then grind to fine powder. This is the sambar powder. Store this in an airtight container and use as needed.
**How to make tamarind puree:
Tamarind puree is available in the market. You may also make your own tamarind puree at home.
Soak a few fresh/dried tamarind in little hot water for about 10 minutes. Crush them with your finger and strain the liquid through a sieve.
Happy Cooking !
Dal On The Table 
Your all recipes are easy to make. It’s not something out of our reach. Thank you for sharing the recipes with us. Keep sharing 😀
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