Sugar-Free Sambhar
Indulge guilt-free with this hearty and wholesome Sugar-Free Sambhar, a traditional South Indian delicacy brimming with flavors and nutrition. Perfectly spiced with homemade sambhar powder, tamarind pulp, and tempered with aromatic curry leaves, mustard seeds, and asafoetida, this dish eliminates the need for added sugar while still delivering an unforgettable tangy and savory taste. Packed with nutrient-rich vegetables like drumsticks, carrots, pumpkin, eggplant, and tomatoes, as well as fiber-rich toor dal (split pigeon peas), this recipe is a delightful balance of health and flavor. Ready in under 45 minutes, Sugar-Free Sambhar is ideal for anyone looking for a diabetes-friendly or clean-eating option. Serve it piping hot with steamed rice, idli, dosa, or vada, and let this comforting bowl of sambhar transport your taste buds to the heart of South Indian cuisine!
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Recipe Information
Ingredients
- 1 cup Toor dal (split pigeon peas)
- 4 cups Water
- 2 pieces Drumsticks (cut into 2-inch pieces)
- 1 medium Carrot (diced)
- 1 cup Pumpkin (cubed)
- 1 small Brinjal/Eggplant (chopped)
- 1 large Tomato (chopped)
- 2 tablespoons Tamarind pulp
- 2 tablespoons Sambhar powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Mustard seeds
- 0.5 teaspoon Cumin seeds
- 10 pieces Curry leaves
- 0.25 teaspoon Asafoetida (hing)
- 2 pieces Dry red chilies
- 2 tablespoons Oil
- 1 teaspoon Salt
- 2 tablespoons Fresh coriander leaves (chopped)
Instructions
Rinse the toor dal under cold water until the water runs clear. Add the dal to a pressure cooker along with 2 cups of water and turmeric powder.
Cook the dal in the pressure cooker on medium heat for about 3 to 4 whistles or until it is soft and mushy.
In a separate large pot, add 2 cups of water, drumsticks, carrot, pumpkin, and brinjal. Boil the vegetables until they are tender.
Add the chopped tomato, sambhar powder, tamarind pulp, and salt to the pot with boiled vegetables. Cook for an additional 5 minutes, allowing the flavors to meld.
Once the pressure from the cooker has released naturally, open it and mash the dal with a spoon or a masher.
Add the mashed dal to the pot of vegetables. Mix well and let it simmer for another 5 minutes. Add more water if the sambhar is too thick.
In a small pan, heat oil over medium heat. Add mustard seeds and allow them to crackle.
Add cumin seeds, asafoetida, dry red chilies, and curry leaves to the oil. Sauté briefly until the spices are aromatic.
Pour this tempering over the sambhar and mix well.
Garnish the sambhar with chopped fresh coriander leaves before serving.
Serve hot with steamed rice or as an accompaniment to idli, dosa, or vada.
Nutrition Facts
Calories |
1568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.1 g | 68% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 2644 mg | 115% | |
| Total Carbohydrate | 191.0 g | 69% | |
| Dietary Fiber | 44.4 g | 159% | |
| Total Sugars | 36.9 g | ||
| Protein | 97.4 g | 195% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 389 mg | 30% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 5259 mg | 112% | |
*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.
