एक परफेक्ट सांभर बनाने का आसान तरीका

Ingredients

• 1 cup Toor Dal (washed and soaked for 30 minutes)
• 3 cups Water (for boiling dal)
• 200 g Pumpkin (peeled and diced into medium cubes)
• 100 g Green Beans (cut into 2‑inch pieces)
• 1 medium Carrot (peeled and diced)
• 3 medium Tomato (quartered)
• 2 Green Chili (slit lengthwise, optional heat)
• 20 g Tamarind Pulp (soaked in warm water and pulp extracted)
• 5 g Jaggery (about 1 tsp, optional for slight sweetness)
• 3 tbsp Sambar Powder (store‑bought or homemade)
• 0.25 tsp Turmeric Powder
• 1 tsp Salt (or to taste)
• 2 tbsp Filtered Oil (sunflower, canola or any neutral oil)
• 1.5 tsp Mustard Seeds
• 2 Dried Red Chilies
• 15 Curry Leaves (fresh)
• 0.125 tsp Asafoetida (Hing) (pinch)
• 1 inch Ginger (chopped)
• 1 tsp Kashmiri Red Chili Powder (for tempering, adds color not heat)

Instructions

1. Wash and Soak Dal

   Rinse 1 cup toor dal under running water until the water runs clear. Soak in fresh water for 30 minutes.

   Time: PT5M

2. Boil Dal

   Drain the soaked dal, add 3 cups water to a large pot, bring to a boil, then simmer uncovered until the dal is soft and mushy, skimming off any foam that rises.

   Time: PT20M

   Temperature: Medium heat

3. Prepare Vegetables

   Peel and dice 200 g pumpkin, cut 100 g green beans into 2‑inch pieces, dice the carrot, quarter the tomatoes, and slit the green chilies.

   Time: PT10M

4. Sauté Vegetables

   Heat 2 tbsp filtered oil in the same pot, add the diced pumpkin, beans, and carrot. Sauté on medium‑high heat for about 5 minutes until they start to turn golden.

   Time: PT5M

   Temperature: Medium‑high heat

5. Add Spices and Tomatoes

   Stir in 1/4 tsp turmeric, 3 tbsp sambar powder, and a pinch of salt. Add the quartered tomatoes and green chilies, cooking for another 5 minutes until tomatoes soften.

   Time: PT5M

   Temperature: Medium heat

6. Combine Dal and Vegetables

   Add the cooked dal to the pot, mix well, and pour in additional water (about 1‑1.5 cups) to reach a medium‑thick consistency. Bring to a gentle boil and simmer for 15 minutes.

   Time: PT15M

   Temperature: Medium heat

7. Add Tamarind and Jaggery

   Stir in the tamarind pulp and 5 g jaggery. Simmer for 5 more minutes, tasting and adjusting salt or sourness as needed.

   Time: PT5M

   Temperature: Medium heat

8. Prepare Tempering (Tadka)

   In a small frying pan, heat 2 tbsp oil. Add 1.5 tsp mustard seeds and let them pop, then add 2 dried red chilies, 15‑20 curry leaves, a pinch of asafoetida, chopped ginger, and the slit green chilies. Sprinkle 1 tsp Kashmiri red chili powder and stir for a few seconds.

   Time: PT3M

   Temperature: High heat

9. Finish the Sambar

   Pour the hot tempering over the simmering sambar, give a quick stir, cover the pot and let it sit for 2 minutes to let the flavors meld.

   Time: PT2M

10. Serve

    Serve hot with steamed rice, idli, dosa, or as a side dish. The sambar tastes even better the next day.

    Time: PT0M

Nutrition Facts

Calories

200

Protein

6 g

Carbohydrates

30 g

Fat

4 g

Fiber

5 g