Homemade Sambar
This delicious and aromatic sambar is made from scratch with a homemade spice blend.
Ingredients
- 2 tablespoons Chana dal (chickpea lentils)
- 1 tablespoon Urad dal (black gram lentils)
- 2 tablespoons Coriander seeds
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Fenugreek seeds (Methi)
- 1 teaspoon Peppercorns
- 10 count Curry leaves
- 8 count Dry red chilies
- 1 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 tablespoons Oil
- 1 teaspoon Mustard seeds
- 10 count Curry leaves
- 0.25 teaspoon Asafoetida (Hing)
- 10 count Madras onions (shallots)
- 1 count Tomatoes, chopped
- 1 count Drumstick, chopped
- 0.5 cup Pumpkin, cubed
- 1 count Brinjal (eggplant), chopped
- 1 tablespoon Kashmiri red chili powder
- 0.5 teaspoon Turmeric powder
- 2 tablespoons Sambar masala, homemade
- 1 null Salt, to taste
- 1 cup Toor dal (pigeon peas), cooked with salt and turmeric
- 2 cups Water
- 2 tablespoons Tamarind pulp (Imly pulp)
- 1 tablespoon Jaggery
- 2 tablespoons Coriander leaves, chopped, for garnish
Method
- 1
In a dry pan over low heat, add chana dal, urad dal, coriander seeds, cumin seeds, fenugreek seeds, peppercorns, curry leaves, and dry red chilies.
- 2
Dry roast all the spices on low heat, stirring continuously, until they become aromatic and change color.
- 3
Transfer the roasted spices to a grinder jar.
- 4
Add turmeric powder and salt to the jar.
- 5
Grind the mixture into a fine powder. This sambar masala can be stored for up to a year.
- 6
Heat oil in a heavy-bottomed pot or earthen pot (kadai).
- 7
Add mustard seeds and let them splutter.
- 8
Add curry leaves and asafoetida.
- 9
Add the Madras onions and sauté for a few minutes until they soften slightly.
- 10
Add the chopped tomatoes, drumsticks, pumpkin, and brinjal. Give it a good mix.
- 11
Add the Kashmiri red chili powder, turmeric powder, homemade sambar masala, and salt. Stir well to coat the vegetables with the spices.
- 12
Pour in some water, just enough to cook the vegetables.
- 13
Cover the pot and cook until the vegetables are tender.
- 14
Once the vegetables are cooked, add the cooked toor dal.
- 15
Add more water to adjust the consistency.
- 16
Stir in the tamarind pulp and jaggery. Mix well.
- 17
Garnish with fresh coriander leaves.
- 18
Let the sambar simmer on low heat for 15-20 minutes to allow the flavors to meld together.
- 19
Check for salt and adjust if necessary.
- 20
Serve the hot and aromatic sambar with idli.
Never lose a recipe again
Save recipes from anywhere, get organized cookbooks, and cook hands-free — all in BeChef.
