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.
Cooking Time: 15 minutes
- 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
- 3 tsp vegetable oil
- 1/4 tsp asafoetida powder (hing)
- 1 1/2 tsp mustard seeds (rai)
- 2-3 tsp vegetable oil
- 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.