Sambar is a hot and spicy soup made with Toor Dal (yellow lentil) popular in South India. It is one of the oldest recipes which has sour, spicy and soothing refreshing flavours.
It is rich in protein, full of fibre and antioxidants. Many believe it is easy to digest and light on stomach.
It is commonly served with Rice, Idli, Dosa, Medu Vada etc.
Cuisine South India
Prep Time Soak for 30 minutes
Cook Time 20 to 25 minutes
Serves 4 people
Sansar Toor Dal 1/2 Cup
Drumstick 3 long sticks which are cut in small size
Shallots 10 to 12 pieces
Tomato 1 medium size – cut in small pieces
Potato 1 medium size – cut in small pieces
Green chillies 2 or 3 (depending on your taste for spicy food)
Tamarind 10 grams soaked in ¼ cup water
Sambhar Powder 2 tablespoon
Turmeric powder 1/4 teaspoon
Chilli Powder 1 teaspoon (Optional – if you want extra spicy)
Salt To Taste
Water 3 cup (or as required)
Oil 1 teaspoon (you can use coconut oil if you wish)
Dry red Chilli 1 (cut in half)
Mustard seeds 1 teaspoon
Cumin seeds 1 teaspoon
Asafoetida 1 pinch
Curry leaves 1 sprig
Coriander leaves 1 tablespoon (finely chopped)
Coconut ½ Cup freshly grated
- Wash and soak the Sansar Toor Dal for 30 mins.
- Pressure cook the dal with a pinch of turmeric powder and 1 cup water upto 2 whistles.
- In a separate pan, heat oil and add shallots and sauté till golden brown followed by tomato, potato, green chillies and drumsticks. Add water. Keep stirring in between till veggies are fully cooked. Ensure they are not overcooked or mushy.
- Add the boiled dals, masalas, salt and tamarind water to the cooked veggies and bring to boil for another 10 mins.
- In a tempering pan, heat oil. Add mustard seeds, cumin seeds, dry chilli, curry leaves and pour the mixture into the Sambhar.
- Transfer to serving bowl and garnish with finely chopped coriander leaves and freshly grated coconut.
- Serve with Steamed Rice or Idli & Medu Vada.
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