A traditional South Indian lentil and vegetable stew.
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Cook the toor dal and green gram dal, onion, tomato, green chilies until soft.
Heat oil in a pan and add mustard seeds and jeera. Let them splutter.
Add turmeric, byadagi chillies, and garlic slices. Sauté for a minute.
Add the cooked dal mixture to the pan.
Add soaked tamarind, salt, jaggery, and sambar powder. Mix well.
Let the sambar simmer for 10-15 minutes.
Serve hot with rice or idli.
Adjust the consistency of the sambar by adding water as needed.
You can add vegetables like drumsticks and potatoes for added flavor.
What is the best way to cook toor dal and green gram dal for sambar?
To cook toor dal and green gram dal for sambar, rinse them thoroughly and soak them for at least 30 minutes before cooking. Then, cook them in a pressure cooker with enough water until they are soft and mushy. This usually takes about 3-4 whistles. You can also cook them in a pot, but it will take longer.
Can I make sambar vegan or vegetarian?
Yes, sambar is naturally vegetarian and can easily be made vegan by ensuring that no ghee or dairy products are used. Simply use vegetable oil for tempering and enjoy this hearty lentil stew without any animal products.
What can I substitute for tamarind in sambar if I don't have it?
If you don't have tamarind, you can substitute it with lemon juice or vinegar for a similar tangy flavor. Use about 1-2 tablespoons of lemon juice or vinegar, adjusting to taste, as these are more acidic than tamarind.
How should I store leftover sambar?
Leftover sambar can be stored in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze it for up to a month. Just make sure to reheat it thoroughly before serving.
What are the best side dishes to serve with sambar?
Sambar pairs wonderfully with steamed rice, idli, or dosa. You can also serve it with a side of coconut chutney or papad for added flavor and texture. For a complete meal, consider adding a vegetable stir-fry or a salad.
