Sambar

Sambar is a gravy made with dal and it is a staple in Tamil Nadu . We mix it in with rice but also we also use it as a side for idli and dosa. Any vegetable can be used in sambar. There are variations of the sambar as well. 

Ingredients:

Cooked toor dal (split pigeon peas)- 1/2 cup 

Tamarind paste - a small blueberry size ( the paste is concentrated - if you use fresh tamarind then you would soak a plum sized amount in water and get use the tamarind water)

Carrot - cut into rounds  - 1/2 cup

Drumstick ( Indian vegetable )- 8 to 10 small pieces 

Mango- cut into cubes - 1/2 cup 

Medium Onion - 1 finely chopped 

Sambar powder ( sold in stores premade, but can be made from scratch if so inclined ) - 1 to 2 tsp 

Turmeric powder - 1/2 tsp 

Coriander powder - 1 tbsp 

Besan flour - 1 tbsp 

Brown sugar- 1 tbsp 

Salt- to taste 

Vegetable Oil - 2 tbsp 

Green chilly - 1 ( deseeded and cut into a couple of pieces )

Cilantro leaves- handful 

Seasoning : 

Coconut oil / vegetable oil- 1 tbsp 

Black Mustard seeds- 1 tsp 

Fenugreek seeds - 1/4 tsp 

Curry leaves - 5 to 6 leaves 

Asafoetida - 1/4 tsp

Instructions 

1. First cook the dal. Soak the dal in water until the water covers it. Add a pinch of turmeric powder and pinch of asafoetida and also 1 tsp of oil to it and cook it in an instant pot on the beans setting ( or cook it on the stovetop for about thirty minutes on medium to high heat until the dal is soft). Set aside. 
   
   
2. Place a deep saucepan on the stove on medium heat. Add a tbsp of vegetable oil and let it heat up but not smoke. Add the chopped onion pieces and sauté until translucent, then add the green chilly and sauté it .
3. Now add the cut vegetables and sauté it , add another tbsp of oil and now add sambar powder and turmeric powder to the oil and sauté it very well to get the raw flavor
   
   
   
   
   
   
4. Now add 2 cups of water and salt to the vegetables. Place the blueberry sized tamarind paste in the water mix it in until it is dissolved. Now place a lid on the pot and let the vegetables cook ( this might take about 10-15 min. You can poke the vegetables with a fork to check if it is soft).  Continue to cook until the raw tamarind smell is gone out. 
   
   
   
   
   
   


5. Now add the cooked dal to the pan and mix it in. Add more water until the sambar is correct consistency - like buttermilk. 
6. In a small cup add the coriander powder and besan flour and mix in water to make a paste. Add the paste to the saucepan and let it cook. 
   
   
7. Add brown sugar to the sambar until it dissolves. 
8. In a separate small pan heat up the coconut oil and add the mustard seeds, fenugreek seeds and let it sputter , add asafoetida, curry leaves. This is the seasoning 
9. Add the seasoning with the oil into the sambar , add cilantro leaves and now sambar is ready to serve