Sambhar Recipe
Sambhar Recipe: As a food critic and a housewife who loves cooking, I have always been a big fan of Sambhar. Sambhar is a staple dish in South Indian cuisine and is known for its warm, comforting and rich flavors. The combination of lentils, vegetables and aromatic spices make it a perfect one-pot meal that can be enjoyed any time of the day. The aroma of the spices and the lentils simmering in a spicy and tangy broth is simply irresistible.
The best part about Sambhar is its versatility and adaptability to different ingredients and seasonings. You can add or subtract the vegetables or spices according to your preference, making it a versatile and personal dish.
What is Sambhar?
Sambhar is a popular South Indian stew that is made with a combination of lentils, vegetables, and a unique blend of spices. The lentils used in Sambhar can vary from yellow or red split pigeon peas, to yellow or green lentils. Vegetables that are commonly used in Sambhar include tomatoes, eggplants, okra, pumpkin, carrots, and beans. The spices used in Sambhar include cumin, coriander, turmeric, red chili powder, mustard seeds and asafoetida. The combination of these spices and ingredients creates a flavorful and aromatic broth that is perfect for soaking up with a piece of rice or bread.
The consistency of Sambhar can vary from a thin soup-like consistency to a thicker stew-like consistency, depending on the desired outcome. The dish is commonly served with rice, but it can also be served as a soup or a side dish. Sambhar is a delicious, nutritious and versatile dish that is perfect for any meal of the day. Whether you are in the mood for a warm and comforting bowl of soup or a flavorful stew, Sambhar is sure to satisfy your taste
Variations of Sambhar
Sambhar is a dish that can be adapted to your personal preferences and taste. Some of the common variations of Sambhar include:
- Andhra-style Sambhar: This variation is known for its fiery heat and tangy flavors. It is made with a combination of tamarind, red chili powder, and a unique blend of spices.
- Maharashtrian Sambhar: This variation is made with a combination of spices such as ginger, garlic, and kokum. It is known for its sour and spicy flavors.
- Karnataka-style Sambhar: This variation is made with a combination of coconut and a unique blend of spices, making it a mild and creamy Sambhar.
- Tamil Nadu-style Sambhar: This variation is made with a combination of small onions and a unique blend of spices, making it a flavorful and aromatic Sambhar.
- Kerala-style Sambhar: This variation is made with a combination of coconut milk and a unique blend of spices, making it a creamy and flavorful Sambhar.
Nutrition in Sambhar
Sambhar is a nutritious dish that is high in protein, fiber, vitamins, and minerals. Lentils are a good source of protein and fiber, and the addition of vegetables in the dish adds to its nutrient value. Spices used in Sambhar have various health benefits, such as turmeric which is known for its anti-inflammatory properties. Sambhar is also a low-fat and low-calorie dish, making it a great option for those who are watching their weight or trying to maintain a healthy lifestyle.
Step by Step Sambhar Recipe
Sambhar Recipe
Ingredients
- 1 cup split pigeon peas / arhar dal toor dal
- ¼ tsp turmeric powder
- 1 tbsp salt
- 1 tbsp sambar powder
- mixed vegetables of your choice
- 1-2 dried red chilli
- ½ tsp mustard seeds / rai
- 5-6 curry leaves
- pinch Asafoetida / hing hing
- 1 Onions
- 2 cloves garlic
- ½ inch ginger
- 1 tbsp tamarind
- 1 to Tomato
- 1 tbsp oil
- 3 cups water
- coriander leaves / cilantro for garnishing
Instructions
Preparation
- Assemble all ingredients to avoid last minute rush.
- First of all, soak tamarind in ½ cup of hot water for 15 mins to prepare tamarind juice. Mash tamarind with a fork or spoon and strain it using a strainer and discard the remaining solids. Keep it aside.
- Wash and chop all vegetables of your choice.
- Finely chop ginger, garlic and fresh coriander leaves.
Cooking
- For making Sambhar, take a 3 litres capacity Pressure Cooker and add toor dal, turmeric powder and 2 cups water in it.
- Pressure cook over medium flame for 3-4 whistles. Turn off the flame and let the pressure release naturally.
- In another cook pot, cook all mixed vegetables without any spices with a little water. Or you can steam the vegetables in a Steamer. I have steamed the vegetables for this recipe. I have used chopped ½ cup okra, ¼ cup brinjal, ¼ cup carrot and ½ cup french beans as mixed vegetables for this recipe.
- After the pressure released from the Pressure Cooker, mash the dal using a Spatula.
- Heat oil in a Frying Pan or Kadai over medium flame and add chopped ginger and garlic. Let garlic turns little brownish.
- Now, add mustard seeds. When they start to splutter, add curry leaves, dry red chilies, asafoetida, and sauté for 12-15 seconds.
- Now, add chopped onion and saute them till it turns translucent.
- Then, add tomatoes and saute them also till they cooked properly.
- Now, add tamarind juice and let it boil for 2-3 minutes.
- Add homemade Sambar Powder or readymade sambhar powder available in stores.
- Stir and cook for a minute.
- Now, add mashed dal, steamed vegetables, 1 cup water and salt.
- Mix well and boil until it turns frothy; it will take around 7-8 minutes.
- Garnish with finely chopped coriander leaves.
Equipment Used for This Recipe
Notes & Tips
- Quantity of Water: Make sure you use the right amount of water to prepare Sambhar. If you use too much, the dish won't taste very good. If you use too little, the dish may end up being very thick. The right amount is when Sambhar has slurpyness.
- Sambhar Powder: You can use any good brand of store bought or Homemade Sambar Masala Powder. The final taste of Sambhar greatly depends on the quality and aroma of Sambhar Powder.
- Cooking Vegetables: If you are preparing it in large quantity, cook vegetables separately in pressure cooker to speed up the process.
- Spices: You can adjust spices and salt as per your taste preference.
- Oil: You can use any neutral tasting oil.
- Balancing sourness: If you find the taste of sambar very sour, then you can add little bit of jaggery to balance the sourness.
- Ingredients & Equipment: Find these Ingredients & Equipment at specialty food stores or online stores. For review of some stores, please refer to the Grocery Review Section on our Website.
Nutrition Information (Note: Approximate)
FAQs – Sambhar Recipe
What is Sambhar? Sambhar is a hearty, flavorful and aromatic South Indian dish made of lentils and vegetables, flavored with spices and herbs, and served as a soup or stew.
What are the main ingredients in Sambhar? The main ingredients in Sambhar are toor dal (yellow split peas), vegetables like eggplant, okra, drumstick, tomatoes and onions, and a blend of spices like cumin, coriander, turmeric, mustard seeds, asafoetida and tamarind.
How is Sambhar typically served? Sambhar is typically served as a soup or stew, accompanied by steamed rice and Indian bread like roti or naan. It can also be used as a dipping sauce for idli or dosa.
What are the variations of Sambhar? There are many variations of Sambhar, with each region of India having its own unique version. Some popular variations include:
- Sambhar with mixed vegetables
- Sambhar with drumsticks
- Sambhar with bottle gourd
- Sambhar with meat
- Konkani-style Sambhar with coconut milk.
Can Sambhar be made vegan or vegetarian? Yes, Sambhar can be made vegan or vegetarian by using vegetables and avoiding the use of ghee or butter. Additionally, one can also use coconut milk to make it creamy.
What are the health benefits of eating Sambhar? Sambhar is a nutritious and wholesome dish that is high in protein, fiber, and vitamins. It is also low in fat and calories, making it a great option for those watching their weight. Additionally, the spices and herbs used in Sambhar are known to have anti-inflammatory and antioxidant properties.
You might also be interested in:
26 Dishes from Maharashtra We All Love
23 Best Indian Soups for Winter
10 Classic South Indian Food Combinations We All Love
Characteristics of Malabar Cuisine
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