Sambar
Spicy South Indian lentil and vegetable stew
Ingredients
Instructions
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Cook the lentilsIn a pressure cooker or large pot, combine toor dal with 3 cups of water and turmeric powder. Cook until soft and mushy, about 20 minutes in a pressure cooker or 40 minutes in a regular pot. Mash the cooked dal lightly with the back of a spoon.
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Prepare the vegetablesIn a large pot, add all the chopped vegetables (eggplant, carrots, drumstick, shallots, and tomato) with 2 cups of water and salt. Bring to a boil and cook until vegetables are tender but not mushy, about 15 minutes.
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Combine dal and vegetablesAdd the cooked and mashed toor dal to the vegetables. Mix well and bring to a simmer.
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Add tamarind and sambar powderStir in the tamarind water and sambar powder. Mix thoroughly and simmer for 5-7 minutes to allow the flavors to blend. Add more water if needed to achieve desired consistency (sambar should have a medium-thick soup-like consistency).
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Prepare the temperingHeat coconut oil or vegetable oil in a small pan. Add mustard seeds and when they begin to splutter, add fenugreek seeds, dried red chilies, and curry leaves. Let them sizzle for a few seconds until aromatic.
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Finish the sambarPour the tempering over the sambar and mix well. Simmer for an additional 5 minutes. Taste and adjust salt and tamarind as needed for the perfect balance of spicy, tangy, and savory flavors.
Nutritional Information
220
Calories
per serving
11
Protein
g per serving
35
Carbohydrates
g per serving
6
Total Fat
g per serving
1.5
Saturated Fat
g per serving
7
Fiber
g per serving
8
Sugar
g per serving
620
Sodium
mg per serving
15
Vitamin C
% DV per serving
20
Iron
% DV per serving
Sambar is Also Known As
Sambhar, Sambaru, Huli, South Indian Lentil Soup or Toor Dal Stew
