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Indian · Main
Sambar
This aromatic South Indian stew balances tangy tamarind and earthy toor dal with warming spices and fresh vegetables for a deeply satisfying bowl. The mustard seeds pop in hot oil to release their nutty flavor, while sambar powder brings complex heat that ties everything together. A weeknight staple that's equally at home on the dinner table or at festive celebrations.
Prep time
15 minutes
Cook time
35 minutes
Total time
50 minutes
Servings
4
Ingredients
- 1 cup toor dal (pigeon peas)
- 1/2 cup tamarind pulp
- 1 onion, chopped
- 1 tomato, chopped
- 1 carrot, sliced
- 2 tbsp sambar powder
- 1/2 tsp mustard seeds
- 1/2 tsp turmeric
- 2 tbsp oil
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Boil toor dal in water until soft, then mash it well and set aside.
- Heat oil in a large pot over medium heat. Add mustard seeds and let them splutter.
- Add chopped onions and sauté until translucent.
- Add carrots and tomatoes, and sauté briefly for 2-3 minutes.
- Stir in tamarind pulp, sambar powder, turmeric, and salt.
- Mix in the cooked and mashed dal, adding water as needed to reach desired consistency.
- Simmer for 15 minutes, stirring occasionally.
- Serve hot with rice, idli, or dosa, garnished with fresh cilantro.
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