Ingredients:
- 1 cup toor dal (pigeon pea lentils)
- 1 small onion, chopped
- 2 tomatoes, chopped
- 2-3 green chilies, slit
- 1/2 tsp turmeric powder
- 1 tbsp sambar powder
- 1 tbsp tamarind paste
- Salt, to taste
- Water, as needed
- Coriander leaves, chopped for garnish
For Tempering:
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 dried red chili
- A pinch of hing (asafoetida)
- 10-12 curry leaves
Instructions:
Wash the toor dal in water and soak it for 15-20 minutes. Then, pressure cook it with 2 cups of water and a pinch of turmeric powder for 4-5 whistles or until it is soft and mushy.
In a pan, heat oil and add mustard seeds, cumin seeds, dried red chili, hing, and curry leaves. Allow the mustard seeds to splutter.
Add the chopped onions and green chilies and sauté until the onions turn translucent.
Add chopped tomatoes and sauté until they become soft and mushy. Add sambar powder and mix well. Add 2 cups of water, tamarind paste, and salt. Mix well and let it boil for 10 minutes.
Add the cooked toor dal and mix well. Simmer for 10-12 minutes or until the sambar reaches the desired consistency.
Garnish with chopped coriander leaves and serve hot with steamed rice or idli.
Pro Tips:
Soak the Toor Dal:
Soak the toor dal in water for at least 15-20 minutes before cooking. This will help it cook faster and become soft and mushy.
Use Fresh and Quality Ingredients:
Use fresh and quality ingredients like ripe tomatoes, green chilies, and coriander leaves to enhance the flavor and aroma of the Sambar.
Adjust the Spice Level:
Adjust the spice level of the Sambar by adding or reducing the amount of green chilies and sambar powder according to your preference.
Add Tamarind Paste:
Tamarind paste is the key ingredient that gives Sambar its distinct tangy flavor. Add it according to your taste preferences, and make sure to use a good quality tamarind paste.
Do Not Overcook the Vegetables:
Do not overcook the vegetables as they may lose their texture and taste. Cook them until they are soft and tender, but still retain their shape and color.
Temper the Sambar:
Tempering the Sambar with mustard seeds, cumin seeds, dried red chili, hing, and curry leaves adds a burst of flavor and aroma to the dish. Make sure to add the tempering towards the end of the cooking process.
Garnish with Coriander Leaves:
Garnish the Sambar with freshly chopped coriander leaves to add a pop of color and freshness to the dish.
Serve Hot with Rice or Idli:
Sambar tastes best when served hot with steamed rice or idli. Make sure to serve it immediately after cooking for the best taste and flavor.