സദ്യ Special sambar

Ingredients

• 1 cup Toor Dal (washed thoroughly until water runs clear)
• 1/2 tsp Turmeric Powder (divided: half for cooking dal, half for the stew)
• 2.5 cups Water (for cooking the dal)
• 2 tbsp Vegetable Oil (for tempering and spice mix)
• 1 tsp Cumin Seeds (tempering for the base)
• 1 medium Onion (finely chopped)
• 2 Green Chilies (slit lengthwise)
• 1 tbsp Tamarind Paste (equivalent to a lemon‑sized ball of tamarind soaked in water)
• 4 cups Water (for tamarind water and later simmering)
• 1 tbsp Jaggery (size of a lemon; adds subtle sweetness)
• 1 tsp Red Chili Powder (regular chili powder for heat and color)
• 200 g Pumpkin (Vendakka) (peeled and diced into 1‑inch cubes)
• 150 g Ridge Gourd (Kathrikka) (peeled and diced)
• 100 g Mixed Vegetables (optional carrots, beans, drumsticks, sliced)
• to taste Salt
• 1.5 tbsp Kashmiri Red Chili Powder (for deep red color)
• 2 tbsp Coriander Powder (Malli Powder)
• 1 large Tomato (chopped)
• 1 handful Curry Leaves (fresh)
• 1 tsp Mustard Seeds
• 2 Dried Red Chilies (whole)
• 1 pinch Cumin Powder (optional, for final tempering)
• 1 pinch Cayenne Powder (optional, for final tempering)

Instructions

1. Wash the Toor Dal

   Rinse 1 cup of toor dal under running water, rubbing gently, until the water runs clear.

   Time: PT5M

2. Cook the Dal

   Transfer the washed dal to a pressure cooker, add 2½ cups water and ¼ tsp turmeric. Cook on medium flame for 2 whistles (about 15 minutes).

   Time: PT15M

3. Prepare the Base Tempering

   Heat 2 tbsp oil in a pan, add 1 tsp cumin seeds and let them splutter.

   Time: PT2M

4. Sauté Onion and Chilies

   Add the finely chopped onion and slit green chilies to the pan. Sauté until the onion turns translucent (about 5 minutes).

   Time: PT5M

5. Add Tamarind Water

   Stir in 1 tbsp tamarind paste dissolved in 4 cups water. Bring the mixture to a gentle boil.

   Time: PT5M

6. Season the Broth

   Add the remaining ¼ tsp turmeric, 1 tsp red chili powder and 1 tbsp jaggery. Let it simmer for 5 minutes.

   Time: PT5M

7. Add Main Vegetables

   Add diced pumpkin, mixed vegetables and let them cook until about half‑done (≈8 minutes).

   Time: PT8M

8. Add Ridge Gourd and Salt

   Stir in the diced ridge gourd and season with salt. Cook another 5 minutes until all vegetables are tender.

   Time: PT5M

9. Prepare the Spice Mix

   In a small pan, heat a splash of oil and add 1½ tbsp Kashmiri red chili powder and 2 tbsp coriander powder. Stir for 1 minute and set aside.

   Time: PT1M

10. Incorporate Spice Mix

    Add the prepared spice mix to the simmering vegetable broth and stir well.

    Time: PT1M

11. Add Cooked Dal

    Pour the cooked dal (including its cooking water) into the pot. Stir to combine.

    Time: PT2M

12. Adjust Consistency

    Add 2 cups hot water, bring the sambar to a rolling boil and let it cook for 5 minutes.

    Time: PT5M

13. Add Tomato

    Stir in the chopped tomato and simmer for 2 minutes.

    Time: PT2M

14. Finish with Curry Leaves

    Add a handful of fresh curry leaves, turn off the heat and cover the pot for a minute.

    Time: PT1M

15. Final Tempering (Tadka)

    In a small pan, heat 1 tsp oil, add 1 tsp mustard seeds, 2 whole dried red chilies and a few curry leaves. When the mustard seeds pop, pour this tempering over the sambar.

    Time: PT3M

16. Add Finishing Powders

    Immediately sprinkle a pinch of cayenne powder and a pinch of cumin powder over the hot sambar, cover for another minute.

    Time: PT1M

17. Serve

    Stir gently, transfer to a serving bowl and enjoy with steamed rice or as part of a Sadhya feast.

    Time: PT0M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

35 g

Fat

8 g

Fiber

5 g

Ingredient Substitutions

• Instead of Toor Dal: Moong Dal, Chana Dal
• Instead of Turmeric Powder: Fresh turmeric, grated
• Instead of Vegetable Oil: Coconut oil, Ghee
• Instead of Green Chilies: Jalapeño, Serrano
• Instead of Tamarind Paste: Tamarind concentrate, Amchur powder (for less sourness)
• Instead of Jaggery: Brown sugar, Palm sugar
• Instead of Red Chili Powder: Cayenne pepper
• Instead of Pumpkin (Vendakka): Butternut squash
• Instead of Ridge Gourd (Kathrikka): Zucchini
• Instead of Kashmiri Red Chili Powder: Paprika (for color only)
• Instead of Tomato: Tomato puree (½ cup)
• Instead of Dried Red Chilies: Kashmiri red chilies
• Instead of Cayenne Powder: Extra red chili powder

Equipment Needed

• Pressure Cooker or Large Pot
• Frying Pan / Skillet
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Ladle or Wooden Spoon
• Small Bowl
• Strainer (optional) (optional)

Critical Steps — Do Not Skip

• Cooking the dal until soft (pressure cooker 2 whistles).
• Tempering the base with cumin and onions – avoid burning.
• Adding the spice mix (Kashmiri chili & coriander) at the right stage for color.
• Final tempering (mustard seeds, red chilies, curry leaves) just before serving.

Chef Tips from the Video

• Use fresh curry leaves; they give the authentic Sadhya aroma.
• Kashmiri red chili powder provides color without excessive heat – adjust with regular chili if you like it spicier.
• For a richer flavor, add a small piece of tamarind leaf while simmering.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in portions for up to 2 months; thaw and reheat gently.

Room temperature: Not recommended; sambar should be refrigerated after cooling.

Make-Ahead Tips

• Cook the toor dal a day ahead and refrigerate; it speeds up the final step.
• Tamarind water can be prepared in advance and stored in the fridge.
• The spice mix (Kashmiri chili & coriander) can be pre‑roasted and kept for a week.

Frequently Asked Questions