Sambar!
Know your Dish:Sambar!
Thanjavur Maratha ruler Shahuji was once trying to make Amti, a Maharashtrian stew; but, with toor dal instead of moong dal and tamarind extract for kokum and he created this irresistible lentil stew called ‘Sambar’.
Sambar was named after his honourable guest for that day, Sambhaji, the second emperor of the Maratha Empire. This dish was invented back during the Maratha rule.
On the other hand, Sambaru Padartha in Kannada means a ‘mix of spices & condiments’.
Today, this dish is cooked in most of the South Indian homes.
Sambar is not only protein-packed, but also flavourful and nutrient-dense.
Tastes Best With:
Rice, Idli, Dosa, Vada & Uttapam
Ingredients:
- Toor Dal
- Vegetables- Onion, Potato, Tomato, Brinjal, Pumpkin, Drumstick and Coriander
- Tamarind
- Jaggery
- Meeshna Sambar Masala
- Mustard Seeds
- Curry Leaves
- Asafoetida
- Salt
- Oil
Recipe:
- Rinse and soak Toor Dal atleast before 30 minutes of cooking
- Dice vegetables of your choice- Onion, Potato, Tomato, Brinjal, Pumpkin and Drumstick
- Soak a lemon sized tamarind piece for 15 minutes to prepare a tamarind pulp
Steps to make an authentic Sambar:
- Cook the toor dal until mushy in a pressure cooker (3-4 whistles)
- Take a pan to sauté the diced veggies in just 2 tablespoon of oil
- Add the fully smashed toor dal in the pan
- Add the tamarind pulp, Meeshna Sambar Masala, salt and water, as per desired consistency
- If you wish to add a sweetness to your Sambar, put jaggery as per taste (optional)
- Prepare the temper by heating the oil in a non-stick pan and frying mustard seeds, curry leaves and asafoetida until the seeds crackle
- Add the temper to the Sambar
- Simmer the mixture for 10 minutes
- Garnish the Sambar with finely chopped coriander leaves
Your Sambar is ready to serve!
Meeshna Sambar Masala contains all the necessary spices needed to make the Sambar tasty.
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