SAMBAR

Sambar is a vegetable stew or chowder based on a broth made with tamarind

and toor dal, and is very popular in the cooking of southern regions of India

especially in Andhra Pradesh, Karnataka, Kerala and Tamil Nadu.

South Indian food, people and culture are inextricably linked to a ubiquitous

dish as in idli and sambhar, sambhar and rice and so on. Each state in the

South prepares it with a typical variation, adapted to its taste and environment.

A wide variety of vegetables may be added to sambar. Typical vegetables include

okra, carrot, radish, pumpkin, potatoes, tomatoes, brinjal and whole or halved

shallots or onions, but many different vegetables may be used with adequate

results.

Ingredients:

1/2 cup tamarind paste
1/2 cup Toor Dal
1/2 tbs Turmeric
2 tbs oil
Salt to taste
Chili powder to taste
3 dry red chilies
8 Curry Leaves
1 medium onion
1 large tomato
1/2 tbs mustard seeds
1/2 cumin seeds
1/4 tsp asafoetida
1/2 teaspoon fenugreek seeds
2 tablespoons sambar powder (homemade or store-bought, I used MTR brand )
1/4 cup chopped cilantro leaves/Coriander leaves
1 cup of a vegetable of your choice like drumsticks, egg plant, okra, Loki, pumpkin etc..

(I took loki)

Health benefits of Toor dal:

Toor Dal belongs to the category of Legumes. For over 10,000 years, legumes are a popular, healthful, and versatile food. Toor Dal come from plants with seed pods that

split on two sides when ripe. It provides many of the nutrients your body needs,

such as protein, fat, and carbohydrates. These foods serve as the best plant source

of protein. These legume contains building blocks of protein necessary for good

health. The iron, folic acid, calcium, magnesium, potassium, and B vitamins in these

foods help meet vitamin and mineral requirements. Legumes are high in dietary fiber,

low in saturated fat, and cholesterol free.

• Slightly sweet, nutty flavored lentil .


• An excellent source of protein and fiber.


• High in dietary fiber.


• Easy to cook .


• 100% all-natural.


• Low In Fat, Zero Cholesterol.


• A small, sweet bean good for soups, salads, and rice dishes.


• Delectable and very nutritious. So easy to make. Recipe for dal on the package

Preparation:

1. Soak the tamarind in 1 cup of water for 1hour. Squeeze it out,

adding water little by little to prepare 1 cup of juice.

2. Take 1/2 cup of dal and vegetables(Loki,onion,tomato).

Add 1 & 1/2 cup of water. Pressure cook until the dal is soft.

3. Heat oil in a pan. Add red chillies,cumin seeds,mustard. When mustard

starts popping add curry leaves.

4.Now add hing.

5.Takeout the dal from pressure cooker mash it coarsely.

6.Mix the cooked vegetables and dal into pan. Add turmeric, salt, sambar powder,

chilly powder stir well upto 15 min. If needed, add more water as it is boiling but

do not let it get too watery.

7.Sprinkle coriander/cilantro on top and mix well. Cover to Cook on medium heat

up to 10min.

8.Sambar is ready to serve with plain cooked rice, Idli, Vada, Dosa etc....