Sambar is a lentil-based vegetable stew or soup made in India. It is often served as an accompaniment to Dosa and is super delicious. You will see that there is a long list of ingredients so this one is for people who really enjoy cooking and have a well stocked spice rack.
Traditionally, the vegetables used are obviously those native to India. For example, Okra and bottle gourd. However I have adapted my recipe to use vegetables available right now. In summer, I will use a different variety to those listed below. You can do the same throughout the year. The true beauty and flavour is in the spices and balance of ingredients in the stock anyway.
Traditionally, Toor dal (split pigeon peas) are the base of this meal. I have provided the option of using Chana dal instead (split chickpeas). It is easier to obtain.
In regards to chillis, you can use dried whole ones, which is the traditional way, fresh to taste or powdered, the way I have. I choose this because my kids don’t like big chilli’s floating in their meal as is typical of a sambar and I don’t always have fresh on hand.
Sambar
Sambar, a traditional Indian vegetable and pulse stew or soup, is a nourishing and delicious meal. You can make it quite watery, using only 1 cup of dal or thicker, by using 1 1/2 cups.
Ingredients
- 1 cup Toor or Chana Dal - For a thicker version, like the one in the picture, use 1 1/2 cups
- 1 tbsp apple cider vinegar
- 1 onion, diced
- 1 large carrot, diced
- 1 small sweet potato, peeled and diced
- 1 small red capsium, diced
- 1 large handful of green beans, cut into thirds
- 2 medium-sized tomatoes, diced
- 1 1/2 tbsp tamarind puree
- 2 tsp Celtic sea salt
- 3 cloves crushed garlic
- 1 medium sized bunch coriander leaves, chopped
- Spice mix
- 1 tbsp coriander seeds
- 1 tbsp toor or chana dal
- 1 tsp cumin seeds
- 1 tsp fenugreek seeds
- 1 tsp chilli powder or flakes
- 1 tsp ground turmeric - If you wish to use fresh, use 1 tbsp and grate or puree. Add to the water with the vegetables
- For Tempering
- 1 tbsp ghee or coconut oil
- 1 sprig curry leaves
- 1 tbsp black cumin seeds
- 1 tsp cumin seeds
- 1/2 tsp black mustard seeds
- 1/2 tsp fennel seeds
Instructions
- Soak the dal for at least 10 hours in filtered water, with the apple cider vinegar.
- Rinse the dal and then cook with 4 cups of water either in a large saucepan or a pressure cooker. Pressure cookers do the job a lot faster so this is my recommendation. They will take only 15 minutes at pressure, whereas using a saucepan could take over an hour.
- Once the dal is cooked, it will be very mushy. Use a fork or masher to make it even more so.
- Meanwhile, dry fry all the spices in the spice mix including the chanal dal. The latter thickens the soup. Once it becomes aromatic, remove from heat and grind to a powder with a coffee grinder or high speed blender.
- In a large soup pot, add the harder vegetables to 2 cups of water. (ie leave the beans, capsicum and tomato out at this point). If you are using different vegetables from the ones listed in the ingredients, add to the water according to cooking time.
- Once the dal is done, add it to the vegetables with the tamarind, garlic, spice mix and salt. Add any faster cooking vegetables at this point as well.
- Before serving, heat the ghee or coconut oil and cook the tempering ingredients until aromatic.
- Add to the sambar with the chopped coriander.
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