Things to know about Sambar Recipe
The Indian Traditional Lentil Curry or Sambar is a spicy stew cooked with pigeon pea lentils and tamarind. The dish is quite popular in South India as well as Sri Lanka. The dish is so classic that the earliest mention of the stew has been made in a 17th-century text.
The spicy curry originated under the Maratha ruler Shahuji. The name of the dish is after the guest of the King’s court, Serfoji, who was the King’s younger brother and also the subsequent ruler. The chefs were trying to make a dish called Amti, but instead of using green gram, pigeon pea was used. The dish is a Southern Indian staple and is served with steamed rice. It is also served at festivals and occasions as well.
Tasteful Indian Traditional Lentil Curry from Maharashtra. Authentic Recipe of Sambar.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 1 cup Pigeon Pea Lentil – Pigeonpea – Red Gram – Gungo Peas
- ½ tsp Turmeric Powder – Curcuma Powder
- 1 tsp Salt
- 3 cups Water For the lentils (pressure cooker)
- 1 tbsp Fresh Tamarind
- ⅓ cup Water For the tamarind
- 2 tsp Oil
- ½ cup Eggplant – Aubergine Chopped
- 2 pcs Carrot Diced
- 1 pc Tomato Chopped
- 8 pcs Drumstick – Moringa
- 3 cups Water
- 2 tbsp Sambar Powder
- 3 tsp Jaggery Powder – Panela – Gur
- ½ tsp Kashmiri Red Chili Powder
- 1 tbsp Clarified Butter
- ¾ tsp Mustard Seed
- ¼ tsp Asafoetida
- 15 pcs Curry Leaf
- Add rinsed lentil, turmeric powder, salt, and water to a pressure cooker.
- Turn the heat to medium flame and cook for 5 whistles.
- Soak the tamarind in water for 20 minutes.
- Add oil to a pan and heat on medium flame.
- Add chopped eggplant, carrots, drumstick, and tomato and cook for 2 minutes. Add water.
- Add Sambar Powder, jaggery powder, and tamarind water.
- Add Kashmiri red chili powder.
- Let the Sambar simmer for a few minutes.
- Heat the clarified butter in a pan on medium flame.
- Add mustard seeds, asafoetida, and curry leaves and stir.
- Pour this over the Sambar.
- Remove Sambar from the pan and serve.
Sambar is generally made thick but you can add water if you want a different texture. Coriander leaves and cilantro can be added to flavor the dish. Do not add the tamarind before soft cooking the vegetables.
You can serve Sambar with steamed rice or Idli which is an Indian rice cake.
— Specific Atributes of This Recipe:
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