Simple Sambhar and Homemade Sambar Masala Recipe ...

Sambhar:

Me and my family love my various type of idli and dosa but a good sambar and chutney makes all the difference in my opinion.

My sambar recipe is pretty basic and straight forward. I don’t use a ton of veggies but I can promise that this make a good basic sambar.

My Simple Sambhar Recipe:

For Dal:

1 cup split pigeon peas (Toor Dal)

3/4 cup split and sehusked black gram lentils (Urad Dal)

To a pressure cooker:

Add the rinsed dal with 1/2 teaspoon turmeric, 1 teaspoon salt and 3 cups (24 oz) of water. Cook for 5 whistles on medium-high flame, then lower the heat to medium-low and let it cook for another 5 to 6 minutes. Once the pressure releases naturally, open the cooker and mash the cooked dal lightly with a potato masher. Set aside.

Instant Pot:

Pressure cook for 9 minutes on high pressure with natural pressure release.

Sambhar Ingredients:

1 tbsp oil

3/4 tsp mustard seed

¼ tsp Asafoetida (hing)

½ Onion

1 Tomato chopped or 2 tbsp. tomato paste

1 tsp Salt

10-15 Curry leaves

2 tbsp. Sambhar masala

1 tsp Turmeric powder

1 tsp red chilli powder

1 tbsp. shared ginger

2 tbsp. chopped coriander to garnish

2 drumstick chopped

Method

In a pan, heat 2 teaspoons oil on medium heat. Once the oil is hot, add mustard seeds and let them pop. Then add the asafoetida and curry leaves for stir for few seconds until leaves turn crisp. Then add chopped onion and cook for around 2 minutes.

Add the chopped tomato or tomato paste and cook for 1 minute.

Add fresh or frozen chopped drumsticks, salt, turmeric powder, sambhar masala, red chilli powder and cook for 2 more minutes.

Then add around 3 cups hot water and stir.

Shared fresh ginger. Then add cooked dal. (I have use frozen dal in this video)

Stir everything together and let the sambar simmer on medium heat for 5 to 6 minutes.

My Notes:

So adjust the consistency by adding water according to your preference.

This sambar thickens with time so add hot water, if it becomes too thick while serving.

However, my recipes doesn’t use a ton of veggies. You can add Eggplant, Potatoes,

Bottle Gourd (doodhi) and Carrots. You also can add more veggies as you like.

Using different vegetables makes the sambar flavorful.

Always remember to not overcook the veggies for your sambar. They should hold their shape and not become mushy.

Homemade Sambar Powder:

In a pan over medium heat, dry roast the following spices in a pan on medium heat until fragrant, around 3 to 4 minutes.

1 tablespoon chana dal

1 tablespoon coriander seeds

2 dried red chilies (or more to taste)

1/2 teaspoon cumin seeds

1/2 teaspoon mustard seeds

1 clove

Let cool and then grind to a powder. Store in an airtight container and use as needed.