Recipe credit: Darshana Muzumdar
Serves 4 as part of a traditional Indian meal
Ingredients
For fresh Sambhar Powder (or use 2 tablespoons of this Sambhar Masala Powder)
- 1/2 tbsp urad dal (black gram dal)
- 1/2 tbsp chana dal (chick peas)
- 1 tbsp coriander seeds
- 1/2 tsp cumin seeds
- 1/8 tsp fenugreek seeds
- 1/2 tsp black pepper
- 5 dried medium spicy byadgi red chillies (more if you like it spicy)
- 3 tbsp grated dried or fresh coconut
For the Tempering
- 1 tsp urad dal
- 1 tsp chana dal
- 1/2 tsp mustard seeds
- 2 red chilies (preferably the small round Ramnad Mundu ones from Tamil Nadu)
- 1/4 tsp asafoetida
- 1-2 sprigs curry leaves
For the Sambhar
- 1/2 cup tur dal (red gram dal/pigeon peas)
- 20 shallots or 2 large onions chopped into big pieces (avoid for a Jain friendly experience)
- 2 large tomatoes
- 6 small brinjals (you can also use a mix of bottle gourd, ash gourd, bottle gourd, red pumpkin, French beans, carrots etc.)
- 1 drumstick
- 1 tsp rock salt
- 1/4 tsp turmeric powder
- a big lemon sized ball of tamarind
- 2 tbsp sambhar powder (above)
- a handful of coriander leaves for garnishing (optional)
Method
For the Sambhar Masala Powder
Prepare the sambhar powder while the dal is cooking.
- Dry roast the channa dal and urad dal for about 1 minute on medium heat in an iron kadhai (or wok).
- Add the coriander seeds and cumin seeds and roast the mixture for another minute.
- Add the fenugreek seeds, black pepper corns, red chillies and dried or fresh coconut.
- Roast till light brown.
- Allow it to cool and grind to a fine powder. Keep aside.
For the Sambhar
- Clean, wash, and drain the dal and place it in a pressure cooker. You may soak it for an hour or so if you wish to speed up the cooking. Add turmeric and 2 cups of water to the dal and pressure cook it for 4 to 5 whistles on medium heat. If you are using soaked dal, two or three whistles are enough. Keep the pressure cooker aside to cool.
- Soak the tamarind for 10 minutes and remove the pulp by passing it through a big holed strainer. Add water again to the leftover and strain it once again.
- Cut the brinjals in half or quarters and keep in a bowl of water to prevent them from discoloring.
- Peel and cut the drumsticks into 2 inch pieces and keep ready for use.
- Once the dal is cooked and the tamarind paste ready, start with the tempering.
- In a pan, heat the oil on medium heat and add the chana dal, urad dal, and mustard seeds. Once the mustard seeds splutter, add the curry leaves, red chilies and asafoetida. Also add a few pepper corns if you haven’t used any in the masala powder.
- Stir for a few seconds and add the shallots. Sauté the shallots (or chopped onions) till slightly translucent. Note: Do not use if you are making Jain friendly sambhar.
- Add the chopped tomatoes, brinjal pieces, drumstick pieces, tamarind paste, turmeric, salt, and a cup of water. Cover and cook for 10-15 minutes or till the vegetables are soft.
- Once the brinjal is cooked, add the cooked dal and some water to thin it down to the consistency you wish. It shouldn’t be too thin like it is served in some restaurants.
- Add the sambhar masala, stir and bring to a boil. The sambhar powder when cooked thickens the sambhar. Turn off the heat as soon as it comes to a boil. It will catch at the bottom if you cook it longer after adding the sambhar masala powder.
- Pour the prepared sambhar into a serving bowl and sprinkle with chopped coriander leaves.
This sambhar can be served with idlis, boiled rice, dosa, wada, etc.
Note: Tamarind is a key ingredient and can make or break the sambhar. 🙂 The onions and coconut add to the sweetness. Some people also add a small piece of jaggery to taste.
For the Whole-Food Plant-Based (WFPB) version:
- Do not use oil. Put the shallots or onion, chopped vegetables, tamarind paste, turmeric, salt, and a cup of water in a thick bottom steel pot.
- Dry roast the tempering ingredients one by one taking care not to burn them, and transfer them to the vegetables one by one.
- Cover the pot and cook the vegetables on medium heat till the vegetables are soft.
- Continue with the rest of the recipe as above.
