2/20/2015

Sambar Recipe

Toor dal Sambar, Tvar dal sambar, Sambar, Rice sambar, Pigeon pea sambar, split pigeon pea sambar, yellow lentil sambar, lentil sambar, lentils curry, lentil soup, lentils soup

Sambar is my favourite vegeterian curry. Sambar is a very healthy dish as it combines the veggies with dal, which is rich in protein. Taste the dish with pavakkai poriyal or with vendakkai poriyal.
Today I made sambar with pavakkai poriyal.

Sambar

sambar Author:  |  Date:
  • Prep.:
  • Cook:
  • Total time:
  • Makes: 4 servings
  • Calories: 654
Ingredients
  • Tamarind– small gooseberry size
  • Salt to taste
  • To pressure cook
  • Onion– 1 medium (use 3/4th)
  • Tomato – 1
  • Green Chilly – 2 no. silted
  • Toor/Tuvar dal – ¾ cup
  • Sambar powder – 3 tsp
  • Turmeric – ¼ tsp
  • Asafoetida – ¼ tsp
  • Water– 3 cups
  • Veggies
  • Beans – 6 no. chopped small
  • Carrot– 6 no. chopped round
  • Cauliflower– 2 florets medium
  • Drumsticks– 5 pieces (used frozen)
  • Sambar powder – 1 tsp(use this while cooking veggies)
  • Tempering:
  • Mustard seed – ¼ tsp
  • Methi seeds - 1/2 tsp.
  • Urad dal – ¼ tsp
  • Onion– little
  • Curry leaves – few
  • Garnishing:
  • Cilantro – few chopped

Preparation
  1. Pressure cook dal with the ingredients listed below ‘To Pressure cook’ until the dal is cooked. Do not add salt to this. Soak tamarind in water and extract the juice and chop the veggies.
  2. Cook veggies in enough water till it’s 3/4th cooked with salt and sambar powder added to this.
  3. Once the dal is cooked, mash it with a ladle. Add the extracted tamarind juice and also the 3/4th cooked veggies to the cooked dal and boil it in low to medium heat for 5 minutes.
  4. Now temper using the ingredients under ‘Tempering’ and add it to the sambar. Switch off the heat, garnish with chopped cilantro and keep the cooker closed for 2 minutes.
Preparation
  1. Pressure cook dal with the ingredients listed below ‘To Pressure cook’ until the dal is cooked. Do not add salt to this.
  2. Soak tamarind in water and extract the juice and chop the veggies.
  3. Cook veggies in enough water till it’s 3/4th cooked with salt and sambar powder added to this.
  4. Once the dal is cooked, mash it with a ladle
  5. Add the extracted tamarind juice and also the 3/4th cooked veggies to the cooked dal and boil it in low to medium heat for 5 minutes.
  6. Now temper using the ingredients under ‘Tempering’ and add it to the sambar. Switch off the heat, garnish with chopped cilantro and keep the cooker closed for 2 minutes.
  7. Now the sambar is ready to serve.
The sambar tasted delicious. Served it with papad and Bittergourd Fry. I like this combination. :)



Nancys Cookery

Author & Editor

I'm Nancy, stay at home mom and a blogger. Love to try new recipes and and share it in my blog. www.nancyscookery.com

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