South Indian Sambar

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Wash and Cook the toor dal with water in a pressure cooker for 2 to 4 whistles on a medium flame. To get a hotel style sambar, use masoor dal and tur dal in equal quantities.

Step 2

Once the pressure releases, mash the dal

Step 3

On a medium flame, dry roast dried red chilies, chana dal & urad dal until it turns golden brown.

Step 4

To this add coriander seeds and fry until aromatic and remove it to a plate.

Step 5

Dry roast fenugreek seeds until it turns slightly dark. Lower the flame, then add cumin and fry for a minute until aromatic.

Step 6

Cool all of them and powder finely. Keep this aside.

Step 7

Heat oil in a large pot or pressure cooker.

Step 8

Saute onions for a minute and then add all veggies. (You can also use shallots instead of onion)

Step 9

Saute for 2-3 mins and then add little red chilli powder (optional).

Step 10

Pour water & give a good stir.

Step 11

When the veggies are cooked add turmeric, Sambar powder, salt and Cook until the veggies are soft. (if you dont want to prepare sambar powder you may skip the sambar powder preparation step and add store brought Sambar Powder.)

Step 12

Squeeze up the tamarind and pour the tamarind water to the sambar.(Add hot water to Tamarind to make a paste)

Step 13

Add mashed dal and mix it well

Step 14

Now taste it and add salt or tamarind if needed. (If you feel Sambar is too thick you may add more hot water.)

Step 15

Bring it to a boil and add chopped coriander leaves.

Step 16

Pour ghee or oil to a small pan.

Step 17

Add mustard, cumin (optional), pinch fenugreek seeds and dried red chilies.

Step 18

To this add curry leaves and once it turns crispy, add hing.

Step 19

Pour the tempering to the hot sambar and cook in low flame for another 2-3 minutes.

Step 20

Turn off the flame and serve this hot sambar with idli, dosa or rice