Sambar is a lentil soup that's popular in South India, and is a great
accompaniment
to breakfast and snack dishes
like idli, dosa, and vada. It also tastes great with rice.
Leave out the onions if you don't eat onions.
Servings: 4 Cooking Time: 15
minutes
Ingredients
3/4 cup toor dal ( split red gram)
1 medium onion, cut into
1-inch-long pieces or cubes
or any vegetables
1 tsp tamarind paste
(use 3/4 tsp if it's a strong
concentrate)
1/4 tsp turmeric
powder
3 tsp sambar
powder
(if I don't get the time to make
the powder myself, I like to use the 777 or MTR brand)
1/4 cup coconut, freshly grated
Salt to taste
For Seasoning
3 tsp vegetable oil
1/4 tsp asafoetida (hing) powder
1 1/2 tsp mustard seeds (rai)
2-3 tsp vegetable oil
Preparation
Cook dal in the pressure cooker with 1 1/2 cups of
water and some turmeric powder for about 5-6 whistles.
While the dal is cooking, heat 1 tsp oil in a deep
saucepan. Add onions and saute for a minute or two.
Add 3 cups of water and some salt and turmeric. Cover
and cook on medium heat until onions are semi-cooked.
Add the tamarind and cook for 2-3 minutes until
onions are soft.
Add the sambar powder and boil for 2 minutes until
the raw flavor of the powder is gone.
Add the cooked dal and keep aside.
Heat oil in a small pan for seasoning. Add hing and
mustard seeds. As the seeds start to splutter, add the curry leaves,
and add this seasoning to the dal and onions.
Let the dal come to a boil.
Serve hot with hot idli, vada,
dosa, or
rice and pappadums.
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