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Traditional South Indian sambar made with toor dal, fresh vegetables, tamarind, and aromatic spices served in a ceramic bowl with soft idli.
Shubh Eats

Traditional Sambar Recipe

Traditional Sambar Recipe is a flavorful South Indian lentil stew made with toor dal, fresh vegetables, tamarind, and aromatic spices. This authentic homemade sambar pairs perfectly with idli, dosa, medu vada, and steamed rice.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 1 people
Course: Main Course
Cuisine: south indian
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

For Cooking Dal
  • 1 Cup Toor Dal Arhar Dal
  • 3 Cups Water
  • 1/4 teaspoon Turmeric Powder
Vegetables
  • 1 Onion Sliced
  • 1 Tomato Chopped
  • 1 Carrot Chopped
  • 1 Drumstick Cut into pieces
  • 8-10 Shallots Optional
  • 1/4 cup Pumpkin Optional
  • 1/4 Cup Brinjal Optional
For Sambar
  • 2 tbsp Tamarind pulp
  • 2 tbsp Sambar Powder
  • 1/2 teaspoon Red Chilli Powder Optional
  • Salt to Taste
  • Fresh Coriander leaves
For Tempering
  • 2 tbsp Oil or Ghee
  • 1 teaspoon Mustard Seeds
  • 1/2 teaspoon Cumin Seeds
  • 2 Dry Red Chillies
  • 10-12 Curry Leaves
  • 1 pinch Hing (Asafoetida)

Equipment

  • Pressure Cooker
  • Mixer Grinder
  • Deep Pan
  • Tadka Pan
  • Ladle
  • Chopping Board
  • Knife

Method
 

  1. Wash the Toor Dal thoroughly and pressure cook it with turmeric powder and water for 4-5 whistles.
  2. Mash the cooked dal until smooth.
  3. cook all the chopped vegetables in a pan with a little water until tender.
  4. Add tamarind pulp , sambar powder, red chilli powder and salt. Simmer for 5-7 minutes.
  5. Add the mashed dal and mix well.
  6. Adjust the consistency by adding water if required and simmer for 8-10 minutes.
  7. Heat oil or ghee in a small pan.
  8. Add mustard seeds , cumin seeds, dry red chillies, hing and curry leaves. Let them splutter.
  9. Pour the tempering over the sambar and mix well.
  10. Garnish with fresh coriander leaves and serve hot.

Notes

  1. Homemade sambar powder gives the best flavor.
  2. Mash the dal well for a creamy texture.
  3. do not add too much tamarind.
  4. Fresh curry leaves enhance the aroma.
  5. let the sambar rest for 10 minutes before serving.