Dinner Legumes Lunch South Indian

Sambhar

Sambhar is a wholesome south Indian dal. It contains dals, and veggies making it complete meal in its own. Carbs of Idli or uttapam or masala dosa is balanced by the veggies and protein contained in the sambhar. Lets make the authentic south Indian wholesome dal.

Preparation time: 10 mins
Cooking time:  20-25 mins
Serves:  6

Ingredients:

For Sambhar masala:
dried red chilies (kashmiri chillies preferred) : 4-5 nos
coriander seeds: 3 tbsp
cumin seeds : 1 tbsp
Turmeric Powder : 1 tsp
Fenugreek seeds: 1 tsp
Asafoetida : a pinch
Urad dal : 1 tsp
channa dal : 1 tsp
rice flour : 1 tbsp

for sambhar :
tur dal: 1 cup
coarsely chopped veggies:potato, bottle gourd, brinjals, drumstick, yellow pumpkin : 250 g
tomatoes: ½  cup finely chopped
onions: ½ cup finely chopped
urad dal: 1 tsp
oil:  2 tbsp
dried red chilly: 1
red chilly powder: 1 tsp
tamarind pulp: 1 ½ tbsp

Process:

  • First we will make Sāmbhar masala, take the condiments and dry roast them on not stick griddle or microwave separately till they leave the aroma and slightly change the colour.
  • Take the lentils and dry roast them together.
  • Let them cool down and then grind them all together in the mixer and keep in air tight container. Keep this masala refrigerated and it can be stored for 9 months to a year.
  • Now proceed to make Sāmbhar.
  • First pressure cook the tuvar dal in enough water. Let it cool down and whisk to the smooth paste. Now add 2-3 cups of water and mix well. Keep it aside.
  • Simultaneously cook the veggies adding a pinch of salt in a separate pan. You can also pressure cook the veggies for one whistle just to make them soft.
  • Now take the tuvar dal and add 2-3 tbsp of Sāmbhar masala in to it. Then add salt, veggies, tamarind pulp, and bring it to boil.
  • Once boiled properly and all the spices get mixed, the final process is of tempering.
  • In a large tempering vessel take oil and heat it, add mustard seeds, when seeds start to crackle, add urad dal, dried whole red chillies, onions and tomatoes, when onion turns translucent and tomatoes get cooked, add a tsp of sambhar powder and sauté for a min, finally add asafoetida, and red chilly powder and pour tempering over sambhar.
  • Serve hot with idli , uttapam or masala dosa.

Nutritional Value: per portion

Energy:  158 cal
Carbs : 20 g
Protein: 7.8 g
Fat: 4.8 g

About the author

Ami Paneri Upadhyay

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