Sambar (With Homemade Masala)
Ingredients
For Sambar:
2 tbsp toor dal
2 cups diced vegetables (potato, carrot, beans, drumsticks, chow chow/chayote)
Drumsticks enhance the flavor
7-8 small onions, peeled
1 small tomato, quartered
2-3 spoons tamarind juice (adjust based on sourness)
Salt to taste
5-10 curry leaves
0.5 tsp mustard seeds
2-3 pinches hing (asafoetida)
1 to 1.5 tbsp sambhar masala (adjust based on spice preference)
For Homemade Sambhar Masala (Optional):
2 tbsp coriander seeds (dhaniya)
8 Salem red chilies + 2 Byadagi red chilies (shriveled)
1 tbsp cumin seeds (jeera)
1 tbsp Bengal gram dal
0.5 tbsp urad dal
0.25 tsp fenugreek seeds
1 tsp black pepper
Few curry leaves
Preparation for Masala:
Dry roast each ingredient separately in a pan.
Coarse grind and store in an airtight container.
Use approximately 1 to 1.5 tbsp in the sambhar based on spice levels.
Preparation Steps
1. Cooking the Dal & Vegetables
In a pressure cooker, add:
Washed toor dal
2 cups water
Diced vegetables
Quartered tomato
Close the lid and pressure cook for 3-4 whistles (about 10 minutes on medium flame).
(Alternatively, cook dal and vegetables separately and then combine.)
2. Boiling the Sambhar
Transfer the cooked dal and vegetables to a pot and bring to a boil.
Add:
0.5 tsp turmeric powder
Tamarind juice
Salt
Sambhar masala (store-bought or homemade)
Stir well and allow it to boil for another 5-10 minutes.
3. Seasoning (Tadka)
Heat 2 tsp cooking oil in a small pan.
Add:
0.5 tsp mustard seeds
Hing (asafoetida)
Curry leaves
Let the mustard seeds splutter.
Pour the seasoning into the sambhar and mix well.
4. Final Adjustments
Check the taste and adjust salt or spice if needed.
Serve hot with rice, idli, dosa, or vada.
Storage & Usage
Best consumed on the same day for optimal freshness.
Can be refrigerated for 3-4 days.
Reference Video
For a visual representation of the steps, watch this video. The recipe in the video is of a different simpler variation.
