South Indian Sambar

A bowl of Sambar  goes best with Idli, Medu Vada, Dosa, rice etc. This delicious slightly tangy South Indian lentil and vegetable stew recipe varies in different regions of South Indian households. Traditionally it's made with split pigeon peas also known as toor dal or arhor dal. Popular vegetable choice for Sambar is moringa drumstick, carrots, squash, shallots, eggplant, green beans etc. A special spice mix called sambar masala and tamarind pulp give the Sambar a unique South Indian sour flavor and finishing with 2nd time tempering adds wonderful aroma to Sambar.  Here is my version of the Sambar  recipe using opo squash, chopped onion, and green beans. 

Ingredients~

1/2 cup split pigeon peas/toor dal
1 cup chopped opo squash, cut into small pieces
1 cup green beans, cut into small pieces

1 1/2 cup chopped

1 big tomato, finely chopped 

1-2 green chilies, slightly slit
1/2 teaspoon mustard seeds
5-6 curry leaves

1 dry red chili
A pinch of asafoetida
1 tablespoon sambar powder
1 tsp seedless tamarind
2 +1 tablespoon Oil
2 ½ cups water
1 tsp salt or to taste
1/8 tsp turmeric powder

 

Method~

Soak tamarind in 1/2 cup hot water. After 5 minutes squeeze out as much as extract from the pulp and set aside. Wash and pressure cook split pigeon peas with 1 cup water, chopped tomatoes, turmeric and 1/2 tsp. salt till one whistle. Let pressure release naturally. Mash slightly with back of a spoon and keep aside. In a heavy bottomed pan, add 2 tbsp oil over high heat, temper 1/4 tsp. mustard seeds, some curry leaves for 30 seconds and add onion and opo squash. Stir well. Reduce heat to medium low. Add in sambar powder, asafoetida, salt and cook for about 5 mins by covering the pan. Add in green beans, green chili and cook further for 5 more minutes or until both the veggies are tender. Add in boiled pigeon peas, remaining water, tamarind pulp and cook for 5 more minutes. Taste and adjust salt and tangyness. Remove from the heat.

For tempering heat 1 tbsp. oil in an small pan on high heat. Add mustard seeds, red chilies and curry leaves. Stir for a few seconds and pour over the Sambar. Cover the Sambar  to infuse flavors in it. Serve with Dosa, Idli, Medu Vada, rice or quinoa.

Happy Cooking!!