Sambhar
A lentil-based vegetable stew, cooked with tamarind broth.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Cook the Dal: Wash the toor dal thoroughly. Pressure cook it with 2.5 cups of water and 1/4 tsp turmeric for 4-5 whistles, until completely mushy. Mash it well with a whisk or spoon.
- 2
Prepare Tamarind Extract: Soak a lemon-sized ball of tamarind in hot water for 15 minutes, squeeze it, and extract the juice (about 1/4 cup). Discard the pulp.
- 3
Boil Vegetables: In a large pot, bring the tamarind extract, 1 cup of water, salt, and 2 tbsp Sambhar powder to a boil. Add the mixed vegetables. Cook on medium heat for 10-15 minutes until the vegetables are tender but hold their shape.
- 4
Combine Dal and Veggies: Pour the mashed dal into the pot with the boiling vegetables. Stir well. Adjust the consistency by adding a little hot water if it's too thick. Simmer for 5 minutes.
- 5
Prepare Tempering (Tadka): In a small pan, heat 1 tbsp coconut oil or ghee over medium heat. Crackle 1 tsp mustard seeds, then add 2 dried red chilies, 1/4 tsp asafoetida (hing), and a sprig of fresh curry leaves. Fry for 10 seconds.
- 6
Finish: Pour the hot tempering over the simmering Sambhar. Turn off the heat, cover for 2 minutes to trap the aromas, and garnish with fresh cilantro. Serve with idli, dosa, or rice.
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