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How to make Onion Sambar - Sambhar with an extra inclusion of sambhar onions as a normal variation

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This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split Pigeon Pea, Sambar Onions

Cuisine : TamilNadu

Course : Dals and Kadhis

Onion Sambar
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It is a fact that Dals and Kadhis are comfort foods and they are a good source of calcium, phosphorus, vitamins B and iron. Dals, especially are a major source of dietary fibre and proteins. Kadhis are a blend of yogurt and herbs which assist in efficient digestion. Every region has its locally grown herbs and spices as the key ingredients, thus a variety of kadhis are relished across the length and breadth of Indian subcontinent.

For more recipes related to Onion Sambar checkout Keoti Dal, Dal Dhokli, Dal Dhokli, Sabz Bahar Arhar Dal . You can also find more Dals and Kadhis recipes like Tomato Saar, Dal Pakhtooni, Aamras Ki Kadhi, Thikri Ki Dal.

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Onion Sambar Recipe Card

Onion Sambar
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Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Onion Sambar Recipe

  • Split Pigeon Pea 1/2 cup

  • Sambar Onions 1/4 teaspoon

  • Oil 4 tablespoons

  • Tamarind lemon size

  • Green chillies 4

  • Sambhar onions 7-8

  • Fresh coriander leaves 1/4 bunch

  • Curry leaves 10-12

  • Mustard seeds 1/2 teaspoon

  • Whole dry red chillies 4

  • Fenugreek seeds (methi dana) optional 1/2 teaspoon

  • Asafoetida 1/4 teaspoon

  • Sambhar powder 1 1/2 teaspoon

  • Salt to taste

  • Rice flour 1 teaspoon

Method

Step 1

Wash and pressure-cook dal in two and a half cups of water with turmeric powder and one teaspoon of oil. Mash the cooked dal lightly with a wooden spoon. Soak tamarind in one cup of warm water. Remove the pulp, strain and keep aside. Wash, remove stems and slit green chillies.

Step 2

Peel and wash sambar onions. Clean, wash and chop coriander leaves. Wash and pat dry curry leaves. Heat remaining oil in a thick-bottomed pan, add mustard seeds, stir-fry till they start to crackle. Add whole red chillies, fenugreek seeds and asafoetida.

Step 3

Add slit green chillies, curry leaves and sambar onions and cook on medium heat stirring continuously for four to five minutes. Stir in tamarind pulp, sambar powder, salt and one cup of water. Reduce heat and simmer for six to eight minutes or till onions are tender.

Step 4

Add boiled dal and simmer for two to three minutes. Blend rice flour in a quarter cup of water and add to sambar. Stir well and cook further for two to three minutes, stirring occasionally. Sprinkle chopped coriander leaves and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.