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Sambar Recipe Indian

Sambar Recipe

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1/2 cup toor dal (split pigeon peas)
  • 1 small lime-sized tamarind
  • 2 tbsp sambar powder
  • 1/2 tsp turmeric powder
  • Salt
  • 1 drumstick, cut into 2-inch fingers
  • 6 to 8 okra, halved lengthwise
  • 4 to 5 shallots, halved
  • 1 small tomato, chopped
  • 1 small carrot, sliced
  • 1 tbsp vegetable oil or ghee
  • 1 tsp mustard seeds
  • 1/2 tsp urad dal
  • A generous pinch of asafoetida
  • 1 sprig curry leaves
  • 2 dry red chillies, broken

Method
 

  1. Wash toor dal and pressure cook with 1 1/2 cups water and turmeric for 4 whistles. Let pressure release naturally, then mash the dal smooth.
  2. Soak tamarind in 1/4 cup hot water for 15 minutes. Squeeze and strain the pulp, discarding fibers. Measure out 2 to 3 tbsp of the extract.
  3. Heat oil in a large pot, fry shallots until translucent, then add tomato and cook until soft. Stir in sambar powder and cook for 30 seconds until aromatic.
  4. Add drumstick, okra, carrot, 2 cups water, and 3/4 tsp salt. Boil, cover, and simmer for 8 to 10 minutes until vegetables are tender. Pour in the mashed dal and tamarind extract, then simmer for another 5 to 7 minutes. Taste and adjust salt or tamarind.
  5. In a small tadka pan, heat ghee or oil. Add mustard seeds; once they pop, add urad dal, asafoetida, curry leaves, and dry red chillies. Fry for 10 seconds, then pour the tempering over the hot sambar. Stir and serve immediately.

Notes

Tamarind intensity varies, so add the extract in two stages and taste before the final simmer. If the sambar becomes too sour, stir in a pinch of jaggery or a tiny bit of sugar to round it out. The stew thickens as it sits, so thin leftovers with a splash of water when reheating.