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Sambar I

Sambar or sambhar (Kannada: ಸಾಂಬಾರ್‍, Malayalam: സാമ്പാർ, Tamil சாம்பார் (சாம்பாறு in Sri Lanka), Telugu: సాంబారు), pronounced "saambaar", is a dish common in southern India and Sri Lanka, made of dal (usually red gram, also called toor dal) and vegetables in a spicy tamarind and dal flour soup base. Sambar is usually poured over or alongside steamed rice. In the south of India, vada sambar and idli sambar are popular breakfast foods. Several minor variants exist depending on the meal of the day, region, and the vegetable used. Sambar without dal (but with vegetables or fish) is called kozhambu in

Source and licence

"Sambar I" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Sambar_I, revision 4615171), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Sambar_I&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4615171

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

  • 1 cup (240 ml) toor dal
  • 1½ cups water
  • 1 tbsp salt
  • 3 tbsp sambhar masala (see note)
  • 1 tbsp sugar
  • 1 cup (240 ml) cubed mixed vegetables (see notes)
  • 1 big onion, cut into quarters
  • 3 tbsp thickish tamarind pulp OR 1 tsp tamarind concentrate
  • 2 tbsp oil or ghee
  • 2 tsp mustard seeds
  • 2–3 whole dry red chile peppers
  • 7–8 leaves of curry leaves
  • 1 tbsp chopped coriander leaves, to garnish

Method

  1. Wash the dal, and cook in the water with the salt until absolutely tender and soft, with no grains remaining.
  2. Add sambhar masala, sugar and vegetables, including the onions, and cook until the vegetables are tender. Add the tamarind after the vegetables are tenderly cooked.
  3. Heat oil in a saucepan, and add the mustard seeds. When they splutter, add the whole red peppers and the curry leaves.
  4. Stir 2–3 times, then add the dal mixture. Bring to a boil, and then simmer for about 5 minutes.
  5. Garnish with the coriander leaves.