How to make Sambhar -
Tuvar dal, pumpkin, drumsticks, sambhar onions, potato cooked and flavoured with sambhar powder and tempered.
Sambhar Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Level Of Cooking : Moderate
Ingredients for Sambhar Recipe
Split Pigeon Peas soaked 1/2 cup
Sambhar Powder 4 teaspoons
Drumstick peeled 1
Potato peeled 1 medium
Red pumpkin (bhopla/kaddu) peeled 50 grams
Salt to taste
Turmeric powder 1/4 teaspoon
Oil 2 tablespoons
Sambhar onions 10-15
Asafoetida 1/4 teaspoon
Mustard seeds 1/2 teaspoon
Curry leaves 15-20
Green chillies slit 2
Dried red chillies broken 1
Tamarind pulp 1 tablespoon
Heat 2 cups water in a deep non stick pan. Cut drumstick into 1 inch pieces and add to the pan. Cube potato and red pumpkin and add along with salt. Cover and cook till vegetables are cooked.
Pressure cook dal with salt, turmeric powder and 1 cup water till 3-4 whistles are given out. Open the lid of the cooker when the pressure reduces completely and mash the dal well.
Heat oil in a deep non stick pan. Slice sambhar onions.
Add asafoetida, mustard seeds, curry leaves and sambhar onions to the oil in the pan and sauté. Add green chillies and continue to sauté till fragrant.
Add red chilli and sambhar masala and mix and sauté for 1 minute. Add a little water and mix. Add dal and cook, stirring, for 3-4 minutes.
Add the vegetables along with the water in which they were cooked and mix.
Add tamarind pulp and mix well. Adjust consistency by adding water as required. Simmer for 4-5 minutes.
Serve hot with hot steamed rice or with idli or dosa.