Awesome Sambhar
Discover the irresistible flavors of South India with this "Awesome Sambhar" recipe! Packed with wholesome toor dal, a medley of vibrant vegetables like carrots, drumsticks, okra, and tomatoes, and infused with the rich tang of tamarind and fragrant spices, this dish is a comforting explosion of taste. A tempering of mustard seeds, curry leaves, dried red chilies, and asafoetida enhances the flavor, while sambhar powder provides its signature robust kick. Perfectly balanced between tangy and savory, this one-pot delight pairs beautifully with steamed rice or fluffy idli. Easy to prepare in under an hour, "Awesome Sambhar" is a must-try recipe for lovers of authentic Indian cuisine.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup toor dal (pigeon peas)
- 5 cups water
- 0.5 teaspoon turmeric powder
- 2 tablespoons tamarind pulp
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 12 leaves curry leaves
- 2 pieces dried red chilies
- 0.25 teaspoon asafoetida (hing)
- 2 tablespoons sambhar powder
- 1 teaspoon salt
- 1 cup carrots (cubed)
- 1 cup drumsticks (cut into 2-inch pieces)
- 1 cup okra (chopped into 1-inch pieces)
- 1 cup tomatoes (diced)
- 2 tablespoons fresh cilantro (chopped, for garnish)
Instructions
Wash the toor dal thoroughly and soak it in 2 cups of water for 15 minutes. Drain and set aside.
In a pressure cooker, add the soaked toor dal, 3 cups of water, and 1/2 teaspoon turmeric powder. Cook for 4-5 whistles on medium heat. Once the pressure releases naturally, mash the dal and set aside.
In a small bowl, soak the tamarind in 1/2 cup of warm water for 10 minutes. Squeeze out the pulp and discard the fibers. Set the tamarind pulp aside.
Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add mustard seeds and let them splutter.
Add curry leaves, dried red chilies, and asafoetida (hing). Sauté for 30 seconds until fragrant.
Add the cubed carrots, drumsticks, okra, and diced tomatoes to the pot. Stir well and cook for 5 minutes.
Pour in the tamarind pulp, sambhar powder, and 2 cups of water. Stir to combine, cover, and simmer for 10 minutes or until the vegetables are tender.
Stir in the cooked and mashed toor dal. Add salt to taste and mix everything well. Simmer for another 10 minutes, stirring occasionally.
Adjust the consistency of the sambhar by adding more water if too thick, or letting it cook down if too thin.
Garnish with freshly chopped cilantro before serving.
Nutrition Facts
Calories |
214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.4 g | 3% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2544 mg | 111% | |
| Total Carbohydrate | 45.9 g | 17% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 19.6 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 258 mg | 20% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1880 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
