Sambar Recipe

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Sambar for Idli/Dosa

 

1 cup toor (yellow) dhal (pink lentils can also be used)

2 cups chopped vegetables (any vegetables will work – eggplant,

radish, onions, tomato, zuccini, potatoes, spinach, beets carrots

green beans, peas; etc. Cauliflower & broccoli will not hold their

form, so if you wish to use them do so only at the final stage).

1/2 tsp. tumeric powder; salt to taste

 

Wash these ingredients and place in a large pot. Add enough water to

cover the lentils (approximately 2 1/2 cups). Cook until lentils are

done, set aside.

 

Seasoning:

1 tbsp. sambar powder

1 tsp mustard seeds

1 tsp cumin seeds

4-6 cloves of garlic (or use astafotida)

1 lump of brown sugar (jaggery)

juice of one lime (this substitutes for water from soaked tamarind)

a few curry leaves (note: this is sambar’s identifying ingredient;

curry leaves are a small green leaf that is easily grown, or you can

use dried leaves, or powdered leaves. Also note: they have nothing to

do with the seasoning named “curry.â€)

2 tbsp. oil (Indians use ghee, peanut, safflower, or sunflower oil)

 

Heat the oil in a pan, add mustard and cumin seeds (mustards seeds

will pop), then add the garlic and let it brown. Add the curry

leaves, sambar powder and jaggery. Mix well, and then add to the

cooked lentils. Let the sambar come to a slow boil. Finally, add the

lime juice (or tamarind water – don’t boil the tamarind). Serve

over rice, or with idli/dosa.

 

Note regarding sambar powder: this item is readily available in

packaged form from an Indian grocer. In South India in can be

purchased fresh and tasty in every section of town. Traditionally, an

Indian family would make the powder twice a year and keep it stored.

There are 12-15 ingredients to sambar powder, but the process is

similar to that for making the powder for rasam.