Sambar

Name: Sambar
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 6-8 serving(s)
Ingredients: 118.29 ml toor dal (dried yellow split peas); 1.23 ml turmeric; 1.23 ml salt; 0.25 ml asafoetida powder; 473.18 ml water; 29.58 ml mustard oil; 2.46 ml cumin seed; 1.23 ml mustard seeds; 0.61 ml fenugreek seeds; 10-12 curry leaves; 4 small dried chilies; 0.25 ml asafoetida powder; 236.59 ml yellow indian cucumbers (dosakai) or 236.59 ml English cucumber, peeled, seeded and finely chopped; 236.59 ml vegetable drumsticks or 236.59 ml fresh asparagus, cut into finger lengths; 1 small potato, peeled and finely chopped; 1 medium tomatoes, finely chopped; 29.58 ml tamarind pulp; 14.79 ml sambar masala seasoning (or more, to taste)

Submitted by PalatablePastime

"A kind of vegetable soup served in South India, usually accompanying idli or masala dosa. This version has some *slightly* Americanized ingredient options, if you can't find the vegetables native to India."

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photo by PalatablePastime

Ready In:: 1hr 30mins
Ingredients:: 18
Serves:: 6

ingredients

118.29 ml toor dal (dried yellow split peas)
1.23 ml turmeric
1.23 ml salt
0.25 ml asafoetida powder
473.18 ml water
Tempering
29.58 ml mustard oil
2.46 ml cumin seed
1.23 ml mustard seeds
0.61 ml fenugreek seeds
10-12 curry leaves
4 small dried chilies
0.25 ml asafoetida powder
Sambar
236.59 ml yellow indian cucumbers (dosakai) or 236.59 ml English cucumber, peeled, seeded and finely chopped
236.59 ml vegetable drumsticks or 236.59 ml fresh asparagus, cut into finger lengths
1 small potato, peeled and finely chopped
1 medium tomatoes, finely chopped
29.58 ml tamarind pulp
14.79 ml sambar masala seasoning (or more, to taste)

directions

Place toor dal, turmeric, salt, asoefetida and water in a saucepan; bring to a boil, then reduce heat and simmer until dal is cooked, adding water if it evaporates, for about 30-45 minutes.
Place tempering ingredients in a small saute pan and heat until curry leaves begin to sputter, then add to dal soup.
Mix tamarind paste with hot water and the strain through a sieve, pressing with the back of a spoon to get all the pulp.
Place ingredients for sambar in the pan with the soup and top up with water to cover. Bring to a boil and then reduce heat and simmer for 30 minutes, or until vegetables are tender, adjusting water amount to your liking. If drumsticks are woody, discard them before serving.

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RECIPE SUBMITTED BY

PalatablePastime

Cincinnati

I am a longtime member since 2002. While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com I may occasionally post something extra I have here. If you have questions, you can always contact me at contact@palatablepastime.com

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