Sambar is a flavorful spicy South Indian lentil soup made with quite a lot of greens. It suits properly with many South Indian meals, together with dosas (pancakes), idlis (savory truffles), and rice. It could possibly be stated {that a} South Indian meal is incomplete with out sambar.
Serve 4.
- 1/2 cup toor dal/arhar dal out there in any Indian grocery retailer
- 1/2 teaspoon salt
- 1/4 teaspoon turmeric (haldi)
For Seasoning
- 2 tablespoons oil
- 1/2 teaspoon cumin seeds (jeera)
- 1/8 teaspoon fenugreek seed (methi)
- 1/4 teaspoon mustard seeds (rai)
- Pinch of asafetida (hing)
- 10-12 curry leaves
- 4 dry entire crimson chilies
- 1 massive tomato cubed in small items
- 1-½ cups combined greens, cute into bite-size cubes (inexperienced beans, carrots, zucchini, radishes)
- 2 tablespoons tamarind pulp
- 1/2 teaspoon salt
- 1 tablespoon sambar powder, out there in any Indian grocery retailer
Methodology
- Wash and soak the dal in two cups of water for ten minutes or longer.
- In a stress cooker mix soaked dal with 2½ cups of water, salt, and turmeric. Cook dinner over medium excessive warmth.
- When the stress cooker begins to steam, scale back the warmth to medium and cook dinner for one more six minutes.
- Flip off the warmth and wait till steam has escaped earlier than opening the stress cooker. Dal must be mushy and mushy.
- Combine the dal nicely sufficient to take away lumps. If the dal is thick, add as much as one cup of water.
Put together Seasoning
- Warmth the oil in a saucepan. Check the warmth by including one cumin seed to the oil; if it cracks instantly, the oil is prepared.
- Add cumin seeds, mustard seeds, fenugreek seeds, asafetida, crimson chilies, and curry leaves. Stir for a couple of seconds.
- Add tomatoes, greens, sambar powder, tamarind pulp and ½ cup water.
- Cowl the pan and let the greens cook dinner till they’re tender over medium warmth.
- Mix the greens and the dal to make the Sambar. Sambar must be skinny, like soup. If the sambar is thick, add water as wanted.
- Cook dinner sambar on low warmth for 10-Quarter-hour.
Serve Sambar with dosa, idli, rice or with any meal as a aspect.
Initially posted 2011-07-19 16:58:35.