Sambar a combination of lentil and vegetable curry is a popular dish of Tamil Nadu. Sambar is very often prepared in Tamil Nadu to suit all occasions (including festivals and marriages). It goes well with Idli, Dosa, Upma, Ven Pongal, steamed Rice and so on.
- 1 cup split pigeon peas (अरहर / तूअर दाल)
- 1 piece brinjal (बैंगन) small in size (Optional)
- 1 piece potato (आलू)
- 1 piece onion (प्याज)
- 1 piece tomato (टमाटर)
- 1 piece drumstick (सहजन)
- 1 tablespoon sambhar masala powder (सांभर मसाला पाउडर)
- 1/4 tablespoon turmeric powder (हल्दी पाउडर)
- 1 tablespoon oil (तेल) for tempering
- 1 or 2 red chilies (लाल मिर्च)
- 1 tablespoon mustard seeds (सरसों)
- 1/4 tablespoon fenugreek seeds (मेथी)
- 4-5 pieces curry leaves (करी पत्ते)
- 1 tablespoon tamarind (इमली) soaked in warm water
- salt to taste (नमक स्वाद अनुसार)
How to Make Sambar
- Wash the dal and boil it in the cooker with the turmeric powder, salt and a little oil.
- Cut all the vegetables into small pieces and chop the onion into medium sized pieces.
- In a pan, heat 1 tbsp oil and add mustard seeds and Fenugreek seeds.
- When they splutter, add all the vegetables, red chilies, leaves and Sambhar Masala.
- Cook for 2-3 minutes.
- In the meantime beat the cooked dal properly and evenly.
- Now add the cooked dal (you may add some water if the dal is too thick).
- Strain the water in which the tamarind is soaked.
- Boil the Sambhar for 5-10 minutes.
- Serve hot with Dosa or Boiled Rice.