Sambar
photo by bonitabanana
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1⁄2 cup toor dal
- 2 onions, chopped
- 3 tomatoes, chopped
- 1⁄2 teaspoon turmeric
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon salt
- 2 tablespoons coriander powder
- 1⁄4 teaspoon methi seeds, roasted and powdered (fenegreek seeds)
- 1⁄2 teaspoon hing (asafoetida powder)
- 1⁄2 teaspoon tamarind paste
- 3 tomatoes, chopped
- 1 teaspoon black mustard seeds
- 1 sprig curry leaf
directions
- Boil dal in 1 1/4 cup water, turmeric and salt till soft like mush.
- Add corriander, tomatoes, chilli powder, methi powder, hing, tamarind paste and simmer for 5 minutes.
- In 1 tablespoon hot oil in frying pan put in mustard seeds till they pop. Add onions and fry five minutes add curry leaves.
- Pour into dal and stir once.
- Serve with idlis or white boiled rice.
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Reviews
-
I've made this twice now, once for our family and then I mulitplied it by 5 and made it as part of a meal for a large group getting ready to take a trip to southern India for the first time. It's a very good sambar! DH and I really enjoyed it. He said the version served in the rural villages tends to be a little runnier, so for the group meal, I simmered it for quite a bit till the texture was a little more like a soup so the group could practice eating it over rice with their fingers, but for normal use, I wouldn't change a thing!! Thank you so much!
RECIPE SUBMITTED BY
I am from India. My husband is Scott/Acadian French from Quinan/Tusket. My Father-law-law, Abel, taught me how to cook the simple but delicious country recipies of Nova Scotia.
I enjoy sharing my recipies and love to hear from the wonderful diversity of the recipie world.