Okay, family, let’s get down to business! We ain’t playin’ no games today, ‘cause we’re talkin’ ‘bout some *real* food. We’re gonna whip up a batch of some down-home, soul-satisfyin’ South Indian Sambar. This ain’t your average soup, y’all. This is a flavorful, tangy, and spicy lentil-based stew that’ll have your taste buds dancin’ a jig!
Now, I know what some of y’all might be thinkin’. “Indian food? That’s complicated!” But trust me on this one. This recipe is straightforward, and once you get the hang of it, you’ll be makin’ it all the time. It’s perfect for a cozy weeknight dinner or when you wanna impress your folks with some exotic flair. Plus, it’s packed with veggies and lentils, so you can feel good about feedin’ your body somethin’ that’s good for you.
Let’s check out what we need for this Sambar!
Okay, check it, here’s what we need to get this party started: **Ingredients:** * 1 cup Toor Dal (split pigeon peas) * 2 cups mixed vegetables (like okra, eggplant, carrots, drumstick, pumpkin, and onions) - feel free to use what you got! * 1 medium onion, chopped * 2 tomatoes, chopped * 2-3 green chilies, slit (adjust to your spice level) * 1 tbsp Sambar Powder (you can find this at most Indian grocery stores or online) * 1 tsp Turmeric Powder * 1/2 tsp Asafoetida (hing) * Tamarind pulp extracted from a lemon-sized ball of tamarind OR 2 tbsp tamarind concentrate * 2 tbsp oil * 1 tsp mustard seeds * 1 tsp cumin seeds * 1 sprig curry leaves * 2-3 dry red chilies, broken into pieces * Salt to taste * Fresh cilantro, chopped for garnish Alright, now that we got our ingredients ready, let’s get to the cooking! **Instructions:** 1. First things first, rinse that Toor Dal real good ’til the water runs clear. Then, cook it in a pressure cooker or pot with about 2 cups of water and a pinch of turmeric powder until it’s soft and mushy. If you’re using a pressure cooker, it’ll probably take about 3-4 whistles. If you’re using a pot, it’ll take about 20-25 minutes. 2. While the dal is cookin’, let’s get our veggies ready. Chop ’em up into bite-sized pieces. 3. Once the dal is cooked, mash it up a bit with a spoon or a whisk. This helps to make the sambar nice and creamy. 4. Now, in a large pot or pan, heat up the oil over medium heat. Add the mustard seeds. When they start to pop, add the cumin seeds, asafoetida, dry red chilies, and curry leaves. Let them sizzle for a few seconds until fragrant. 5. Add the chopped onions and green chilies and sauté until the onions are translucent. 6. Add the chopped tomatoes and cook until they soften and start to break down. 7. Now, throw in all your chopped vegetables and sauté for a few minutes until they’re lightly coated with the spices. 8. Add the sambar powder, turmeric powder, and salt to taste. Mix everything well and cook for another minute or two. 9. Pour in about 2-3 cups of water, or enough to cover the vegetables. Bring the mixture to a boil, then reduce the heat and simmer for about 15-20 minutes, or until the vegetables are tender. 10. Once the vegetables are cooked, add the mashed dal and tamarind pulp (or concentrate). Mix well and simmer for another 5-10 minutes, allowing the flavors to meld together. 11. Taste the sambar and adjust the seasoning as needed. Add more salt, sambar powder, or tamarind pulp if you think it needs it. 12. Finally, garnish with fresh cilantro. And there you have it! A big pot of South Indian Sambar, ready to be served with rice, idli, dosa, or whatever your heart desires. This dish is seriously versatile. Enjoy! If you are looking for South Indian Sambar - Sambar Recipe - Tasted Recipes you’ve visit to the right page. We have 1 Pics about South Indian Sambar - Sambar Recipe - Tasted Recipes like South Indian Sambar - Sambar Recipe - Tasted Recipes and also South Indian Sambar - Sambar Recipe - Tasted Recipes. Read more:
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