Bring the flavors of South India into your kitchen with this delicious and aromatic Sambar recipe. Perfectly paired with idli, dosa, or rice, this hearty lentil stew is packed with flavor and can be made in just a few simple steps. Let’s dive into the process!

Ingredients:

• 1 large lemon-sized ball of tamarind
• ½ cup warm water
• 20 small sambar onions (peeled)
• 1 cup toor dal (washed)
• ¼ tsp turmeric powder
• 2 ripe tomatoes (quartered)
• 1 large potato (quartered, with skin)
• 3 cups water
• 1 tbsp ghee or oil
• 1 dried red chili (broken)
• ½ tsp urad dal
• ½ tsp mustard seeds (rye)
• 4 fenugreek seeds (methi)
• 6 fresh curry leaves
• 1 tbsp salt
• 2 tbsp sambar powder
• 3 tbsp chopped coriander leaves

Instructions:

1. Prepare the Tamarind:
   Soak the tamarind in ½ cup of warm water and set aside to soften. After about 10-20 minutes, strain and reserve the tamarind juice for later.
2. Cook the Dal:
   In a pressure cooker, combine the washed tur dal, turmeric powder, quartered tomatoes, and the potato. Add 3 cups of water. Cook on medium-high heat for 10 minutes, then lower the heat and simmer for an additional 5 minutes. Once done, let the pressure release naturally. Open the cooker and mash the dal mixture with a wooden mortar until smooth. Set aside.
3. Prepare the Tempering:
   In a large, tall saucepan, heat 1 tablespoon of ghee. Add the broken red chili, urad dal, mustard seeds, fenugreek seeds, and curry leaves. Sauté until the mustard seeds pop and the urad dal turns golden.
4. Cook the Onions:
   Add the peeled sambar onions to the tempering and sauté until they turn slightly brown, releasing their natural sweetness.
5. Add the Tamarind Juice:
   Pour in the strained tamarind juice and allow it to simmer on low heat for 5 minutes, letting the flavors develop.
6. Combine and Simmer:
   Gently stir in the mashed dal mixture and bring the sambar to a gentle boil. Add 1 tablespoon of salt and 2 tablespoons of sambar powder, stirring continuously to avoid lumps. Let it simmer for 3 minutes.
7. Garnish and Serve:
   Finish by adding 3 tablespoons of chopped coriander for a fresh burst of flavor.

Tips:

• Shelf life: Sambar stays fresh for up to 3 days when stored in the refrigerator. Can be frozen in smaller containers
• Servings: This recipe serves 4-8 people.
• Serving suggestions: Enjoy your sambar with soft idlis, crispy dosas, or steamed rice topped with a drizzle of ghee.