A tangy, spicy South Indian lentil stew made with toor dal, tamarind, and a medley of vegetables, flavored with a special sambar powder. The cornerstone of South Indian cuisine.
Nutrition & Info
Equipment Needed
Instructions
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1
Pressure cook toor dal with turmeric until soft. Mash well.
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2
Cook vegetables in tamarind water with sambar powder and turmeric until tender.
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3
Add mashed dal and adjust consistency. Simmer for 10 minutes.
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4
Prepare tempering: heat oil, add mustard seeds, fenugreek seeds, curry leaves, dried red chilies, and asafoetida.
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5
Pour tempering over sambar and mix well. Serve with rice, idli, or dosa.
Did You Know?
Legend has it that sambar was accidentally invented by Maratha ruler Sambhaji when he tried to make dal and added tamarind by mistake.
Chef's Notes
Equipment Tips
- pressure cooker
- pan
The Story Behind Sambar
Sambar is believed to have originated in 17th century Thanjavur. It has become the most important accompaniment in South Indian cuisine across Tamil Nadu, Karnataka, Kerala, and Andhra Pradesh.
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