I think the best sambar that I have ever had is my Amma’s. It has the perfect consistency, spice level and tanginess.
Over the years I have modified the traditional recipe to save time and effort. The last time my Amma witnessed my sambar cooking method, she was laughing yet was amazed that the end product did taste like sambar. Haha!
Typically one boils the veggies with tamarind water and let it cook in that. This way the veggies get cooked and soak in the tamarind water. Then one adds the cooked dal to it and lastly add the tempering. This method will be no way close to this.
It can be made in 2 ways, one with freshly ground paste and the other with just sambar powder (quicker method). I will describe both methods to you as I go along. I usually make the quicker version and on special occasions/festivals make the other version.
You can have this with rice, upma, idli, dosai, pretty much any South Indian dish you like!
You will need:
Dal:
1 cup toor dal
Veggies:
1 chayote squash diced
You can use any veggies that you like. Carrots, cauliflower, green peppers, kohlrabi, eggplant, potato, radish, okra, drumstick, onions, turnip. Options are endless!
Ground paste (optional):
1 tbsp oil
1 tbsp coriander seeds
1 tsp urad dal
1 tsp chana dal
1/4 tsp methi/fenugreek seeds (optional)
1-2 red chilies
1/4 tsp hing/asafoetida
2 tbsp desiccated coconut (I used frozen)
Tempering:
1 tbsp oil
1 tsp mustard seeds
1 tsp urad dal
1 tsp chana dal
3-4 curry leaves
1/4 tsp hing/asafoetida (if not using the ground paste)
Seasonings:
1/2 tsp sambar powder (with ground paste)
1 tsp sambar powder (without ground paste)
2 tbsp tamarind paste (or use tamarind extract after soaking tamarind in hot water)
salt per taste
Garnish:
cilantro chopped
Method:
I make this in my Instant Pot (IP). I usually cook the dal and rice at the same time in “pot in a pot” method. Add toor dal to a separate pot. Rinse the dal. Add the veggies to the dal. Add 3 cups of water to this. Now add 1 cup of water to the main IP pot. Place the dal/veggie pot into the main IP pot. Close the lid. Set the valve to sealed position. Cook at manual high pressure for 8 minutes. Wait for natural pressure release.
Take out the cooked dal and veggies (handle with caution, would be really hot). Now dump the water out of the main IP pot. Switch the IP to sauté mode. Once the pot dries up, add the ingredients for ground paste. Once that turns aromatic, transfer this to a grinding vessel. I use my Ninja. Add some water (about 1/2 cup) to grind it to a paste. Keep it aside to use it later.
Use the same IP main pot and add the tempering ingredients. Let them splatter. Scoop out the veggies from the dal and add to IP. While that sautés whisk the dal to mash it well. Now add the mashed dal to the tempering and veggies. You can add water to adjust the consistency (about a cup or more based on how thin/thick you like it).
Note:
If you are using the ground paste you have already added hing in that so no need to add hing again in the tempering. If you plan to use just sambar powder without the paste then add hing to tempering.
Add seasonings. Mix well and bring it to boil. Lastly garnish it with chopped cilantro.
Note:
If you are using ground paste then add paste with 1/2 tsp sambar powder. Without the paste, add 1 tsp sambar powder.
TIP:
If I am unable to complete making my dinner in morning before I head out, then I usually at least keep rice and dal/veggies together in my IP in the morning before work. All I need to do is then add the tempering and seasonings to the cooked dal/veggies when I get back! And while that is getting done I end up making a side of veggie (South Indian style curry). You can check out some examples like okra curry, eggplant curry in my blog as well.
ENJOY!
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