Sambar is a delicious, tangy, and spicy lentil-based stew that pairs flawlessly with idli. Right here’s an easy recipe to make sambar easily at home:
components:
1 cup toor dal (pigeon peas)
2 cups blended greens (carrot, beans, pumpkin, drumstick, etc.)
1 medium onion, chopped
1 tomato, chopped
2 tablespoons tamarind paste (or small lemon-sized tamarind soaked in water)
2 tablespoons sambar powder (store-bought or homemade)
half teaspoon turmeric powder
Salt to taste.
Water as wanted
For tempering:
1 tablespoon oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1-2 dried purple chilies
A pinch of asafoetida (hing)
A few curry leaves
Instructions:
Prepare dinner, the dal.
Wash and pressure cook the toor dal with 2.5 cups of water and turmeric powder until smooth (approximately three-4 whistles).
Cook the greens.
In a pot, boil the blended vegetables and onion with some water until tender.
Upload tamarind and spices.
Add tamarind paste (or extracted tamarind water), chopped tomato, sambar powder, and salt to the greens. Let it simmer for 5-10 minutes.
Integrate dal and veggies.
Mash the cooked dal and add it to the vegetable aggregate. Upload water to adjust consistency. Simmer for another 10 minutes.
Tempering:
Heat oil in a small pan. Upload mustard seeds, cumin seeds, dried red chilies, asafoetida, and curry leaves. Once they splutter, pour the tempering over the sambar.
Serve:
Blend properly and serve hot with idli.
Enjoy your smooth, self-made idli sambar!
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