Sambhar
Submitted by sammy804
South Indian sambhar made with toor dal, tamarind, coconut, and a ground spice paste of channa dal, dhania seeds, and dried red chiles. A tangy, protein-rich lentil stew for rice or dosa.
YIELD
4 servingsPREP
25 minCOOK
40 minREADY
1 hrsSambhar is the backbone of South Indian cooking, and for good reason. This tangy, spiced lentil stew built on toor dal (yellow lentils) and tamarind is served with nearly every meal, from breakfast dosas to dinner rice. The sourness from the tamarind and the earthy depth from the dal create a flavor that no other stew can replicate.
What makes this version authentic is the ground spice paste. Channa dal, dhania (coriander) seeds, hing (asafoetida), and dried red chiles get fried until fragrant, then ground with grated coconut and water into a thick paste. That paste stirs into the simmering dal and transforms it from plain lentils into something complex and layered.
The final tempering of mustard seeds and onion fried in oil, poured sizzling over the top, is the finishing flourish that every good sambhar needs.
Chef Tips
- Boil the toor dal until it’s completely soft and almost mushy. Unlike other dishes, sambhar needs the dal broken down to thicken the stew.
- Fry the spice paste ingredients until they darken and smell toasty before grinding. Undertoasted spices taste raw and harsh.
- Tamarind paste varies in strength. Start with a teaspoon, taste, and add more. The sambhar should be distinctly tangy but not mouth-puckeringly sour.
- Add vegetables like drumstick, okra, or eggplant to the tamarind broth for a more substantial sambhar.
Variations
- Add cubed eggplant, drumstick pieces, or sliced okra during the vegetable boiling step.
- Swap grated coconut for 2 tablespoons of coconut cream for a richer body.
- For a spicier sambhar, increase the red chiles to 5 and add a teaspoon of sambhar powder.
Ingredients
Directions
- Boil the toor dal with 3 cups of water 2. Fry channa dal, dhania seeds, hing, red chillies for a few minutes and then fry it with grated coconut 3. Grind the above mixture with water 4. Fry the green pepper in oil for a few minutes 5. Boil the tamarind paste, water, salt, turmeric, tomato and vegetables 6. Add channa dal mixture and cook for about 5 minutes 7. Add boiled dal and bring it to a boil 8. Meanwhile fry mustard seeds and onion.
- Add the above ingredients and corriander leaves to the mixture Note: Toor dal is also known as yellow lentils. Channa dal can be found at Indian groceries.
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