Sambar is basically a stew made of lentil and vegetables, most popular in South India and Sri Lanka. It is eaten as a side dish during breakfast or meal. People preferred this recipe on a daily basis in most South Indian homes.
A legend goes by in Chennai regarding the origin of Sambar. According to this, the original recipe for sambar a dish that is so intrinsic to Tamil Nadu cuisine can actually be traced to Maratha ruler Shivaji’s son.
It is believed that Shivaji’s son Sambhaji, who was one of the Maratha rulers, attempted to make dal for himself. He added ‘tamarind’ and some self-aware spices to the dal. For which no one dared to correct him as those are not the ingredients for basic a dal recipe. He loved his own recipe, which was then referred to as ‘sambar’.
Sambar is one of the most popular traditional Indian dishes that not only taste delicious but also carry nutritional value. ‘Toor Dal’ is mainly preferred in the making of this dish but, many people have their own version. Every dal is a power pack source of protein. The vegetables added to sambar have their own individual nutritional value.
Even the Curry leaves that are used for tempering, has many medicinal properties. It has antioxidant effects and is good for the nervous system, heart, brain, and kidney; saving them from any oxidative damage.
It is commonly enjoyed with Idli or Vada or Dosa. Most South Indians also serve it with plain steamed rice.
FAQs On Sambar Recipe
Authentically it is made with toor dal, as it easily adapts the spices added to it. You can try making your own version with mung dal but I would suggest not using mung as a primary dal but mixing a little quantity of it with toor or masoor dal to achieve a noticeable texture and experience better taste.
Sambar RecipeCourse: BreakfastCuisine: IndianDifficulty: Easy
Sambar is basically a stew made of lentil and vegetables, most popular in South India and Sri Lanka. It is eaten as a side dish during breakfast or meal, mostly preferred on a daily basis in most South Indian homes.
Toor dal- 200 gms
Chopped pumpkin- 100 gm
Brinjal- 1 small
Bottle guard- 100 gms
Ladies finger- 50 gm
Carrot- 1 no
Chopped tomato- 2 nos
Chopped onion- 2 large
Chilli powder- 2 tsp
Turmeric powder- 1 tsp
Salt as per taste
Tamarind pulp- 1/2 cup
Sambar masala powder- 3 tbsp
Jaggery powder- 1 tbsp
- For tempering
Oil- 2 tbsp
Small mustard seeds- 1 tbsp
Curry leaves few
Dried red chilli- 4 nos
How to make Sambar
- Before we begin making sambar, it always helps to soak tamarind in water earlier. So soak tamarind in water for 10 minutes. Once tamarind get softs, then squeeze the tamarind in the water itself. Discard the strained tamarind and keep the tamarind pulp aside.
- Cooking lentils
- Take a pressure cooker, add the toor dal, turmeric powder, salt as need, and add some water into it. Now cover and pressure cook dal for 5 to 6 whistles done on the medium flame. When the pressure settles down on its own, open the lid and check the dal. The dal should be completely cooked and mushy. Mash the dal with a spoon. keep aside.
- For making vegetables
- Now heat oil in a kadhai, add oil, when oil becomes hot, add mustard seeds, dried red chilies into the kadhai.
- When it starts crackle, add curry leaves, then add chopped onions and fry it for sometime. Then add chopped tomatoes and fry it for sometime.
- Now add all the cut vegetables into the kadhai and fry it 5 to 6 minutes.
- Then after adding turmeric powder, red chili powder, and sambar powder into it and mix properly.
- Now add some water into the vegetables, jaggery powder and salt as per taste into the kadhai then cook it till vegetables are cook properly.
- Now add the tamarind pulp into them and mix well. Then add the mashed dal and mix very well. If the consistency looks very tick, you can add some water. You can easily adjust the quantity of water and make a medium to thin consistency of sambar.
- Then simmer on a medium-low flame till it becomes to boil, stir it in between.
- Now sambar is ready to serve hot.
- Using ‘Ghee’ for tempering instead of oil for a rich taste.
- In ‘curry leaves’ try to involve more baby leaves for better flavor and aroma.