Sambhar (South Indian Lentil & vegetable Stew)

A deliciously spicy & tangy stew, Sambhar pairs very well with South Indian breakfast items like Onion-Tomato Uttapam/Savory Indian Pancakes, Steamed Idli/South Indian Rice Cake Recipe, Paper Dosa/South Indian Thin Crepe Recipe and taste yummy with steamed rice as well :).

Everyone in my family loves South Indian food and my mom makes it delicious. For North Indians like us sambhar means few veggies cooked along with toor dal & few Indian spices. But then when I moved to Bangalore after my marriage, I was shocked to see so so many varieties of Sambhar ;). I also got an opportunity to enjoy all these varieties as my colleagues used to get in their tiffins. The recipe I am sharing is a typical “North Indian Version” ;), just kidding and I have learned this from my mom and is relished by everyone in my family. So let’s get started.

Cuisine: Indian, South Indian

Recipe Type: Main Course

Author: Rateka

Prep Time: 15 mins

Cook Time: 20-25 mins

Serves: 6-8

INGREDIENTS:

Toor Dal/Yellow Pigeon Peas: 1/2 cup, rinsed and soaked for 30 mins
Garlic Cloves: 6-8, peeled & smashed
Onion: 1 small, finely sliced
Green Chili: 2-3, slit into 2
Drumsticks: 2 sticks, trimmed & cut into 2″ pieces
Carrots: 2 medium sized, quartered lengthwise & cut into 2″ pieces
Brinjal/Aubergine: 1 small, cut into medium-sized cubes
Tomatoes: 2 small, cut into medium-sized cubes
Curry Leaves: 10-12
Grated Coconut (Fresh/Frozen) : 2 tbsp
Sambhar Masala: 3-4 tbsp
Tamarind paste: 2 tbsp or as per taste
Black Mustard Seeds: 2 tsp
Dry Red Chili: 4-5
Heeng/Asafoetida: A generous pinch
Turmeric Powder: 1 tsp
Salt to taste
Cooking Oil: 5-6 tbsp

METHOD:

In a pressure cooker, add toor dal along with 3 cups of water. Add salt, turmeric powder and cook on high heat for 4-5 whistles and then cook on low flame for another 2-3 mins. Turn off the gas. Once pressure releases, mash it well with a ladle.
Take a deep bottomed pan, add oil over medium heat. Once hot add garlic, green chili and onions and saute until slightly caramelized for 7-8 mins.
Add drumsticks, carrots, brinjals, tomatoes and 3 cups of water and let it come to a boil. Reduce the heat to medium, let the veggies simmer till they are tender. It will take about 15-20 mins.
Add cooked & mashed dal, sambhar powder, tamarind paste, coconut and little salt. Mix well and let it simmer for another 10-15 mins or till the desired consistency of sambhar and then turn off the gas.
Take a tadka pan, add oil, once hot add heeng, mustard seeds, dry red chili, curry leaves & let them splutter. Once done, pour this tadka over the sambhar and cover the pan for few minutes.
Serve delicious and piping hot sambhar with idli, dosa or even steamed rice :).

TIPS:

You can also add veggies like potato, okra, raddish.
If you like your sambhar little sweet along with tangy you can also add jaggery powder while adding toor dal and other masala’s.
I have used 777 sambhar masala powder.