Vegetable Sambar Recipe
Vegetable Sambar Recipe
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- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
Total Time
35-40 minutes
Servings: 2-4
Cuisine: Indian
Ingredients
- 1/2 cup Toor Dal (yellow pigeon peas), rinsed
- 1 tablespoon Tamarind Paste (or small lemon-sized tamarind ball soaked in water)
- 1 small Onion (chopped)
- 1 medium Tomato (chopped)
- 1 small Carrot (chopped)
- 1 small Potato (diced)
- 5-6 Okra (cut into 1-inch pieces)
- 1 small Eggplant (optional, chopped)
- 1 teaspoon Turmeric Powder
- 1 tablespoon Sambar Powder (store-bought or homemade)
- 1 teaspoon Mustard Seeds
- 1 teaspoon Cumin Seeds
- 1 tablespoon Oil (coconut or vegetable oil)
- 2 Dry Red Chilies
- 1 sprig Curry Leaves
- 2-3 cups Water
- Salt (to taste)
- Fresh Coriander Leaves (for garnish)
DIRECTIONS
- Cook the Dal: Pressure cook the toor dal with turmeric powder and 2 cups of water for 3-4 whistles until soft. Mash it lightly and set aside.
- Cook the Vegetables: In a separate pot, add the chopped vegetables (carrots, potatoes, okra, and eggplant) with 1-2 cups of water and bring to a boil. Cook until the vegetables are tender but not mushy.
- Prepare Tamarind: If using tamarind ball, extract the juice by squeezing the soaked tamarind and discarding the pulp. If using tamarind paste, dilute it with some water.
- Make the Sambar: Add the cooked dal to the pot with vegetables. Add chopped onions and tomatoes. Stir in the tamarind juice/paste, sambar powder, and salt. Let the sambar simmer on low heat for 10-15 minutes to blend the flavors. Adjust water consistency as needed.
- Tempering: Heat oil in a small pan. Add mustard seeds, cumin seeds, dry red chilies, and curry leaves. Allow them to crackle. Pour this tempering (tadka) over the sambar and mix well.
- Garnish & Serve: Garnish with fresh coriander leaves and serve hot with steamed rice, idli, or dosa.
NOTES
Few Swaps:
- Swap regular dal with split moong dal or masoor dal for a quicker cooking time and a lighter version.
- Use sweet potatoes instead of regular potatoes for added fiber and a touch of natural sweetness.
- Replace tamarind pulp with lemon juice to reduce the sugar content while still achieving the tangy flavor.
