Easy and Quick Sambar
I would like to just start out this blog post by disclosing that this is not the authentic sambar recipe from a South Indian mom’s kitchen. This is a gujju-fied, cheater’s version that comes together super quick and is really flavorful and tasty in its own right. One of my best friend’s mom texted me her recipe, but I really want to sit with her and learn how to make it properly. In a post-COVID world, hopefully, a world that is coming to us soon, I will be able to visit her and learn from her directly.
In the meantime, my family has this sambar recipe that they love and it will always be the most nostalgic for me because it’s how I grew up. To be honest, I love drinking this sambar with raita, I know it’s weird but it’s so good. I crush up my idlis and let them soak and then have a giant spoon of raita, for some reason it’s like a dal bhat remix that I really enjoy. Anywho, let’s get started with the recipe.
Method
Essentially this recipe is very similar to my Gujarati Dal recipe. You first start with pressure cooking the Tuvar dal in salted water and blending it. Then in a separate vessel temper your spices and cook down all of your veggies. Add in additional dry spices and the remaining liquids and pour in your dal mixture. You should end up with a very hearty soup-like consistency with lots of chunky veggies and a spicy, tangy, sweet flavor.
Sambar keeps pretty well in the fridge and is a great meal prep item. It has protein, is flavor packed, is heats up in the microwave or on the stovetop. You can eat it with a multitude of different items, and it also is a great way to use up any extra veggies in the fridge. Make it in a big batch and mix it up all week!
Sambar
Ingredients
Dal mixture
- 2 cups tuvar dal
- 4 cups water
- 2 tsp salt
Veggies/Tempered Spices
- 1/3 cup neutral oil
- 3 dried chilies
- 2 tsp cumin seeds jeera
- 2 tsp mustard seeds rai
- 1 tsp turmeric avej
- 3 tsp Lal mirch
- 4 tsp sambar masala
- 1 tbsp ginger paste
- 1 medium onion diced
- 1-2 carrots diced
- 2 tomatoes diced
- 1 bell pepper diced
- 1 medium russet potato diced
- 3/4 cups peas
- 10 curry leaves chopped
- 1 tbsp salt
- 4 cups water
- Juice of 1/2 lime
- 1 cup sweet tamarind chutney
Instructions
- Wash tuvar dal a few times until the water runs clear. Pressure cook the tuvar dal for 10 minutes on medium heat. Do not drain the dal, instead, blend the water and dal together to form a mixture.
- In a separate vessel, preferably a large pot, heat oil on medium flame. Add all mustard seeds, cumin seeds, and dried chilies, let them splutter, and toast for 30 seconds. Add all veggies, ginger paste, garlic paste, curry leaves, dry spices, and salt. Continuously stir until veggies are slightly soft.
- Add dal mixture to the veggies and stir. Add tamarind chutney and lemon juice. Adjust any salt or spice to your taste and serve with warm idlis or dosa!
