Sambar

A hearty South Indian lentil stew with mixed vegetables, tamarind extract, and homemade sambar powder, finished with a mustard-cumin tempering and fresh coriander leaves.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook dal: Wash toor dal and add it to a pressure cooker with turmeric powder, oil and 3 cups of water. Pressure cook for 3 to 4 whistles or until soft and mushy. Mash well and keep aside.

Step 2

Prepare tamarind extract: Soak tamarind in warm water for 10 minutes and extract thick juice. Keep aside.

Step 3

Cook vegetables: In a pot, add chopped vegetables, onion, tomato, green chilies, turmeric powder and 2½ to 3 cups of water. Cook until the vegetables are soft and well cooked.

Step 4

Add tamarind & spices: Add tamarind extract, sambar powder, and salt. Mix well and boil for 5 to 7 minutes on medium heat. The raw smell should completely go.

Step 5

Add cooked dal: Add the cooked and mashed dal to the pot. Mix well and let it simmer for another 8 to 10 minutes. Adjust consistency with water. Sambar should be medium thick. Adjust salt.

Step 6

Tempering: Heat oil in a small pan. Add mustard seeds and let them splutter. Add cumin seeds, dried red chili, asafoetida and curry leaves. Saute for a few seconds and pour over the sambar.

Step 7

Finish: Mix well and simmer for 2 minutes. Turn off the heat. Garnish with fresh coriander leaves.