Sambar recipe
Sambar recipe

Sambar, a hot and zesty lentil soup with blended vegetables, is an unquestionable requirement have backup for prevalent South Indian breakfast and lunch formulas like Idli, Dosa, Medu Vada, Steamed Rice and so forth. It is known as Sambaru in Karnataka, Kuzhambu in Tamilnadu and Sambhar in North India because of various vernaculars yet its readiness is same.

It requires cooking steamed/bubbled vegetables and lentils with sautéed tomato onion and fiery blend of tamarind, Sambar Masala Powder and assortments of flavors. This Sambar Recipe is for setting up the straightforward and customary Vegetable Sambar and clarifies it with Step by Step Photos and gives tips to enable you to alter it to your taste and inclination.

Prep Time: 15 Mins Cooking Time: 35 Mins Servings: 5 to 6

Note: The ingredients required are mentioned below; therefore, go through the process carefully to understand the making.

 What it takes?

Recipe Type: Main Course / Cuisine: South Indian / Equipment Used: Food Processor and Pressure Cooker

How to make the Sambar Recipe
Preparation

Step 1: Wash dal several times in running water before cooking.

Step 2: Bring out the pressure cooker and pour in it at least 2 cups of water.Pour in the Tur Dal and close the lid to let it cook for 2 to 4 whistles.Make sure to pressure cook Dal until it becomes a smooth.

Step 3: Meanwhile Dal gets pressure cooker, you can prepare spices and roast them on the other gas burner in a cooking pan.

Step 4: Pour in the coriander seeds and start roasting until they start smelling real good.Add Chana Dal and Urad Dal and roast it until they become a list golden brown color. Add red chilies and Methi seeds to the pan and roast all the ingredients until you find them really aromatic.

Step 5: Let them cool on the side of the kitchen platform.Now it’s time to wash the vegetables and chip them into small pieces.

Making sambar

Step 1: Bring out the cooking pot and pour in 5 cup of water.

Step 2: Start with adding raw vegetables, cook them until they become real soft.Once water get enough hotness, get one cup out of the pot in a separate bowl.

Step 3: Pour in Tamarind separately in the bowl to let it soak for sometimes.

Step 4: Open the lid of the pressure cooker and mesh up the Tur Dal into paste.

Step 5: Ensure vegetables are cooked completely. Once done, add Sambar powder and salt to the taste.Further cook vegetables for 5 mins to ensure all veggies become spicy.

Step 6: Crush and mesh up tomato and add to the vegetables.

Step 7: Add pressure cooked smooth Tur Dal, blend it well with the water.Boil the water until Dal mixes well with the water. Ensure to have enough sourness in the sambar.Now add coriander leaves and stir it well.

Step 8: Meanwhile, heat another pan with oil or ghee.Add mustard cumin and methi. When they begin to sizzle, add curry leaves, broken red chilli.

Step 9: When the leaves turn crisp, off the stove and add hing.Add this tadka to the Sambar and let it boil for another 3 minutes to ensure Sambar become tasteful.

What you need to cook Sambar
Ingredients:

  1. 1 cup tur dal (Arah  Dal can also do)
  2. 1 tsp Tamarind
  3. Coriander leaves few with tender stalks
  4. salt as needed

Veggies

  1. 12 shallots
  2. 2 drumsticks
  3. 3 Ladies finger
  4. Few cubes red pumpkin
  5. 1 green chilli slit
  6. 1 large tomato

For RoastedPowder

  1. 1 tbsp coriander seeds
  2. 1 tbsp Chana dal
  3. 1 tsp urad dal
  4. ½ tsp cumin
  5. ½ tsp methi seeds
  6. 4 red chilies

For Tempering

  1. 2 tsp ghee or oil
  2. 1 sprig curry leaves
  3. ½ tsp cumin
  4. ½ tsp mustard
  5. Pinch of methi seeds
  6. Generous Pinch of hing/asafoetida
  7. Red chilli chopped

Suggestion for refrigerating:

Stir well. Set aside the desired part to refrigerate. Cool it and refrigerate immediately. To retain the taste of sambar, it is suggested to refrigerate within two hours of cooking. Keeps good for about 2 days. Bring it to a boil whenever needed. A fresh tadka for the refrigerated dish makes it smell and taste fresh.

Health Benefits of Tur Dal

Tur Dal is commonly known as the toor dal, tuvar dal or arhar dal from the list of Indian Dals. Skinned and split Tur Dal is the most widely-used form of the lentil. In Vegetarian Indian cooking, it provides the requisite proteins for a balanced meal. Toor dal is an excellent source of carbohydrates, which your body needs for energy. It provides many of the nutrients your body needs, such as protein, fat, fiber and carbohydrates. It is very nice source of protein. It also has a good amount of iron, calcium, magnesium, potassium and B vitamins. It is high in dietary fibre, low in saturated fat, and cholesterol free.

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