Sambar - South Asian Recipe

Sambar

🌍 South Asian, Tamil Nadu / Kerala Difficulty: ●●●○○

Sambar was developed in the royal kitchens of the Maratha ruler of Thanjavur in the 17th century.

Ingredients

• 150 g toor dal (split pigeon peas)
• 200 g tamarind pulp or 3 tbsp tamarind paste
• 3 tbsp oil
• 1 tsp mustard seeds
• ½ tsp cumin seeds
• 2 dried red chilies
• 10 curry leaves
• 1 onion, chopped
• 2 tomatoes, chopped
• 2 tbsp sambar powder
• ½ tsp turmeric
• 1 tsp sugar
• Vegetables: drumstick (moringa pods), eggplant, pearl onions, carrot, potato
• Salt to taste

Method

1. Boiling — Boil dal with turmeric and 600 ml water until mushy. Mash well.
2. Soaking — Soak tamarind in 400 ml warm water, squeeze to extract juice; discard solids.
3. Step 3 — In a pot, heat oil; splutter mustard and cumin. Add red chilies, curry leaves.
4. Adding — Add onion, cook until golden. Add tomatoes, sambar powder; cook 5 min.
5. Adding — Add tamarind water, vegetables, and salt. Cook vegetables until tender, 15 min.
6. Adding — Add mashed dal. Simmer 10 min. Add sugar, adjust salt.

Tags: toor dal, tamarind pulp or 3 tbsp tamarind paste, mustard seeds, cumin seeds, red chilies · Source: Brittani's Almanac