Sambar

 

Sambar, a South Indian lentil stew or sauce is very common in South India. Every family has its own recipe, including what vegetables are used in the recipe or what powder (homemade or bought from a store) etc.

Sambar is composed of dal (lentils), simmered with tamarind flavored water and a special blend of spices (sambar powder). A variety of vegetables are added to the aromatic stew base before garnishing with curry leaves and cilantro. Dal or sambar or rasam constitute the daily menu in
South Indian cooking so that the protein needed for the body is supplied.

Sambar is served along with rice, idli, dosa or vada.

Either toor dal or masoor (pink) dal are used in sambar. Personally, I prefer using masoor dal, as it cooks fast and it has a sweet taste compared to toor dal.

There are a number of recipes to prepare sambar powder. Now, many readymade sambar powder varieties are available in stores. So, it is easier to buy the powder and use.

A variety of vegetables like bottle gourd/ash gourd/pumpkin, carrots, okra, tender drumsticks (vegetable), moolie /daikon and onions are used in sambar. Otherwise any one or two varieties can be used where that particular flavor is highlighted. Sambar with small onions (pearl onions or shallots) and drumsticks is very popular.  In the following recipe, I have used peeled and uncut small onions(shallots).

 

some vegetables that are used in sambar:

 

 

 

 

Ingredients:

•      2 cups cooked masoor/toor dal
•      1/2 cup lauki (bottle gourd) pieces (cut in cubes)
•      1/2 cup onions (either cut into pieces or pearl onions)
•      2 or 3 carrots cut into pieces
•      3 or 4 bhindi (okra)cut into 2 inch pieces
•      4 or 5 drumstick (vegetable) pieces
•      5 or 6 tbsp. tamarind paste
•      Salt to taste
•      2 tbsp. sambar powder
•      1/4 tsp. turmeric powder
•      2 tbsp. coconut powder (fresh or dehydrated grated)
•      A little bit hing (asafiteda)

Directions:

1.      Wash and cook dal in a pressure cooker.
2.      Wash, peel and cut lauki into 1 inch cubes.
3.      Peel onions and cut them into large pieces.
4.      Wash and cut carrots, bhindi and drumsticks.
5.      Cook lauki, onion and carrot pieces in a deep pan or in a pressure cooker for just one whistle.
6.      Add drumsticks and bhindi pieces and continue cooking.
7.      When vegetables are cooked, add mashed dl and tamarind paste.
8.      Mix well and continue cooking.
9.      Add sambar powder, coconut powder, turmeric powder and hing.
10.      Cook for 10 minutes so that the vegetables absorb all the flavors.
11.      Check the consistency and add water if it is too thick.
12.      Garnish with curry leaves and cilantro.