Sambhar
Sambar is a South Indian lentil stew that is typically served with rice or idlis. It is a flavorful and hearty dish that is perfect for a cold winter day. The lentils are cooked in a flavorful broth made with tamarind paste, tomatoes, and spices. The stew is then thickened with coconut milk and served with a garnish of fresh cilantro.
Sambar is a dish that has been around for centuries. It is believed to have originated in the Tamil Nadu region of South India. The dish was originally made with a variety of lentils, but over time it became more common to use toor dal. Toor dal is a small, yellow lentil that is known for its mild flavor and creamy texture. Sambar is a very versatile dish that can be made with a variety of ingredients. The most common ingredients include lentils, tomatoes, onions, garlic, ginger, tamarind paste, and spices. The stew can also be made with a variety of vegetables, such as carrots, potatoes, and green beans. Sambar is a delicious and nutritious dish that is enjoyed by people of all ages. It is a staple food in South India and is also popular in other parts of the world.
Sambhar Sambhar Sambhar Sambhar
Prep time: 15 | Cook time: 45 | Serves: 4
Ingredients
  • 1 cup toor dal
  • 3 cups water
  • 1 tablespoon tamarind paste
  • 2 tablespoons vegetable oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 onion, chopped
  • 2 tomatoes, chopped
Instructions
  1. Rinse the dal and add it to a large pot with the water. Bring to a boil, then reduce the heat to low and simmer for 30 minutes, or until the dal is tender.
  2. In a separate pan, heat the oil over medium heat. Add the mustard seeds and cumin seeds and cook until they begin to pop. Reduce the heat to low and add the onion and tomatoes. Cook until the onion is softened and the tomatoes have broken down.
  3. Add the onion and tomato mixture to the dal along with the tamarind paste. Bring to a simmer and cook for an additional 15 minutes, or until the stew has thickened.
  4. Season to taste with salt and pepper. Serve hot with rice or idlis.
Why It Works
  • The tamarind paste adds a sour and tangy flavor to the stew.
  • The tomatoes add sweetness and acidity to the stew.
  • The spices add depth and complexity to the flavor of the stew.
  • The coconut milk adds a creamy and rich texture to the stew.