🌶️ Sambhar Recipe | Perfect South Indian Sambhar Recipe | Sambhar Rice Recipe
Ingredients
A. For Boiling
Toor Dal (Split Pigeon Peas): 1 cup
Chopped Vegetables (as per your choice): 1.5 cups (like Brinjal/Eggplant, Beans, Bottle Gourd/Lauki, Peas, Drumsticks, Onion, Tomato)
Turmeric Powder: 1/2 teaspoon
Water: 4 cups
Salt: To taste
B. For Tempering and Spices
Oil (or Ghee): 2 tablespoons
Mustard Seeds (Rai): 1 teaspoon
Fenugreek Seeds (Methi Dana): 1/2 teaspoon
Dry Red Chilies: 2-3 (whole)
Curry Leaves: 8-10
Asafoetida (Hing): 1 pinch
Chopped Onion: 1 medium
Chopped Tomato: 1 medium
Sambhar Masala: 2 tablespoons
Kashmiri Red Chili Powder: 1 teaspoon (for color)
C. For Finishing
Thick Tamarind Pulp (Paste): 1 tablespoon (or to taste)
Fresh Coriander: Finely chopped (for garnish)
Instructions
1. Boil the Dal and Vegetables
Wash the Toor Dal thoroughly and place it in a pressure cooker.
Add turmeric powder, salt, and 4 cups of water.
Steam all the chopped vegetables like brinjal, beans, and peas separately in another vessel (or you can add them directly to the cooker).
Close the cooker lid and cook on medium heat until 3 to 4 whistles.
2. Prepare the Tempering
Heat oil in a Kadai (wok) or a deep pan.
Once the oil is hot, add mustard seeds, fenugreek seeds, dry red chilies, and asafoetida.
When the mustard seeds begin to splutter and the color of the chilies changes, add curry leaves.
Now, add the chopped onion and sauté until it turns light golden brown.
3. Sauté the Spices
After the onions are sautéed, add the chopped tomatoes and cook until they soften.
Now, add Sambhar Masala and Kashmiri Red Chili Powder and sauté for about one minute to remove the raw flavor of the spices.
4. Combine the Sambhar
Pour the boiled dal and the vegetable mixture (which you have prepared earlier) into the Kadai.
Add salt to taste and a little more water (if the Sambhar seems too thick) and mix well. (Note: I have added the water used for cooking rice because I am making it with rice.)
Bring the Sambhar to a boil.
5. Tamarind and Final Touch
Once the Sambhar comes to a boil, add the tamarind paste.
Let it simmer on low heat for 5 to 7 minutes, or until all the flavors are well blended.
Turn off the heat, add the finely chopped fresh coriander, and mix well.
Serve the hot Sambhar with Idli, Dosa, or Rice.
Would you like me to find some tips for making the Sambhar even more flavorful?
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