Sambar is a very
popular South Indian lentil-based vegetarian stew made with tamarind. You can
add choice of vegetables with most common ones that are used in the Sambar
being, Carrots, Green Beans, Onions, Tomatoes, Squash (mostly all kinds),
Eggplant, Drumsticks etc. Sambar goes well with white rice, or can be used as a
side dish for Idly, Dosa etc.
Ingredients:
- Toor Dal – 1 cup (soaked for 3-4 hours and made into a paste)
- Tamarind – 1 tbsp (soaked in ½ cup of water and made into a pulp), alternatively you can use concentrated tamarind paste, about 1 tsp.
- Vegetables – 2 cups, chopped (I used carrots and green beans)
- Onion – 1, chopped
- Tomatoes – 1 big or 2 small, chopped
- Sambar Masala – 1.5 tbsp (available in Indian groceries stores)
- Garlic – 3 cloves, crushed
- Red Chili Powder – ½ tsp.
- Sugar – 1.5 tbsp (if you like more spicy and less sweetly, reduce sugar to ½ tbsp)
- Water – 7-8 cups
- Salt to taste
- Cilantro – for garnish
For Tempering
- Vegetable Oil – 2 tbsp
- Mustard seeds – 1 tsp
- Cumin seeds – 1tsp
- Hing (Asafoetida) – ½ tsp
- Turmeric powder – ½ tsp
- Curry Leaves - about 10 (optional)
Preparation
- Add all ingredients (except tempering) into a 6 quarts crock-pot and put it on low for 8 hours.
- For tempering, heat oil in a small saucepan; add the tempering ingredients and turn-off the heat as soon as you hear crackling sound.
- To finish off, add tempering to the cooked sambar and garnish with chopped cilantro. Server will white rice and ghee (optional).
