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
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.
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)
Nutrition Facts
Sambhar Recipe
Amount per Serving
Calories
265
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1
g
6
%
Sodium
60
mg
3
%
Potassium
700
mg
20
%
Carbohydrates
38
g
13
%
Fiber
13
g
54
%
Sugar
8
g
9
%
Protein
11
g
22
%
Vitamin A
412
IU
8
%
Vitamin C
108
mg
131
%
Calcium
81
mg
8
%
Iron
4.1
mg
23
%
* Percent Daily Values are based on a 2000 calorie diet.