Onion Sambaar
Experience the vibrant flavors of South India with this authentic Onion Sambaar recipe, a comforting dish that's perfect for pairing with steamed rice, idli, or dosa. This tangy and mildly spiced lentil stew, made with creamy toor dal and tender pearl onions, is infused with the bold aromatics of tamarind, sambar powder, and fresh curry leaves. A tempering of mustard seeds, fenugreek, dried red chilies, and asafoetida takes this dish to a whole new level of flavor. With its rich blend of spices and wholesome ingredients, Onion Sambaar is a hearty, soul-satisfying meal that will delight your taste buds. Ready in just an hour, this versatile recipe is a must-try for lovers of traditional South Indian cuisine.
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Recipe Information
Ingredients
- 1 cup Toor dal (split pigeon peas)
- 15 Small pearl onions
- 2 tablespoons Tamarind pulp
- 2 tablespoons Sambar powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Mustard seeds
- 1 teaspoon Methi seeds (fenugreek seeds)
- 2 Dried red chilies
- 1 sprig Curry leaves
- 1 pinch Asafoetida (hing)
- 2 tablespoons Vegetable oil
- 1.5 teaspoons Salt
- 2 tablespoons Fresh coriander leaves (for garnish)
- 4 cups Water
Instructions
Rinse the toor dal thoroughly under running water. Add it to a pressure cooker with 2 cups of water and 1/2 teaspoon of turmeric powder. Cook for 3-4 whistles or until the dal is soft and mushy. Set aside.
Peel the pearl onions and soak them in water for 10 minutes to remove any residual skin or dirt.
In a small bowl, dissolve the tamarind pulp in 1/2 cup of warm water. Set it aside.
In a deep pan or pot, heat 2 tablespoons of vegetable oil over medium heat. Add mustard seeds and let them splutter.
Add methi seeds, dried red chilies, asafoetida, and curry leaves. Stir for about 30 seconds until aromatic.
Add the peeled pearl onions to the pan and sauté for about 5-6 minutes until they are golden and slightly softened.
Mix in the tamarind water, 2 cups of plain water, sambar powder, and 1 teaspoon of salt. Let it simmer for 10 minutes to allow the onions to absorb the flavors.
Once the onions are cooked, add the cooked toor dal to the pot. Stir well to combine, and adjust the consistency with additional water if needed.
Simmer the sambaar for another 10 minutes on low heat, stirring occasionally to prevent sticking.
Turn off the heat and garnish with fresh coriander leaves.
Serve hot with steamed rice, idli, or dosa for a comforting South Indian meal.
Nutrition Facts
Calories |
1730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 381 mg | 17% | |
| Total Carbohydrate | 313.8 g | 114% | |
| Dietary Fiber | 68.6 g | 245% | |
| Total Sugars | 83.7 g | ||
| Protein | 69.5 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 646 mg | 50% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 5614 mg | 119% | |
*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.
