Components:
One cup of toor dal, or split peas
One little tamarind ball the size of a lemon
Two cups of mixed veggies, such as potatoes, carrots, drumsticks, beans, etc.
Two tsp of sambal powder
One sliced medium-sized onion
Two diced tomatoes and three slit green chilies
One curry leaf sprig
One tsp of mustard seeds
One-half tsp fenugreek seeds
Two dried red chilies
A little pinch of Hing (asafoetida)
Add salt to taste.
two tsp oil
To garnish, add fresh coriander leaves.
Guidelines:
How to Cook Lentils:
After giving the toor dal a good rinse, pressure cook it in enough water to make it soft and mushy. Put aside.
How to Make Tamarind Extract:
For roughly fifteen minutes, soak the tamarind in warm water. To get the juice, squeeze the tamarind pulp.Throw away the seeds and fibrous parts.
Cooking Vegetables:
Dice the veggies into small pieces.
The chopped veggies, green chilies, chopped tomatoes, tamarind essence, and sambar powder should all be combined in a big pot. Give the veggies enough water to cover them.
Sauté the veggies until they are soft.
Putting Vegetables and Lentils Together:
Add the cooked lentils to the pot once the vegetables are done. Stir thoroughly and cook for a short while.
Adjusting:
Oil is heated in a small pan. Sprinkle in the mustard seeds and watch them pop.
Incorporate fenugreek seeds, curry leaves, dried red chilies, and a small amount of asafoetida. Fry until aromatic.
Over the sambar, pour this tempering and thoroughly stir.
Modifying Seasoning and Consistency:
To get the right consistency, add more water if the sambar is too thick.
To allow the flavours to melt together, add salt to taste and simmer for a few more minutes.
Serving and Garnishing:
Add some chopped coriander leaves to the sambar.
Serve hot with vada, dosa, idli, or steaming rice.
Have fun:
Savour your mouthwatering homemade sambar!
You are welcome to change the vegetables and spices to suit your tastes. Sambar is adaptable and can be made to your preferences.
Savour the delicious sambar you created yourself!🤤😋
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