Sambar (Spicy Lentil Soup)

[embedded content]

Sambar is a flavorful spicy South Indian lentil soup made with a wide range of greens. It suits properly with many South Indian meals, together with dosas (pancakes), idlis (savory truffles), and rice. It may very well be mentioned {that a} South Indian meal is incomplete with out sambar.

Serve 4.

Sambar (Spicy Lentil Soup)

Sambar (Spicy Lentil Soup)Elements:

  • 1/2 cup toor dal/arhar dal accessible in any Indian grocery retailer
  • 1/2 teaspoon salt
  • 1/4 teaspoon turmeric (haldi)

For Seasoning

  • 2 tablespoons oil
  • 1/2 teaspoon cumin seeds (jeera)
  • 1/8 teaspoon fenugreek seed (methi)
  • 1/4 teaspoon mustard seeds (rai)
  • Pinch of asafetida (hing)
  • 10-12 curry leaves
  • 4 dry entire pink chilies
  • 1 giant tomato cubed in small items
  • 1-½ cups blended greens, cute into bite-size cubes (inexperienced beans, carrots, zucchini, radishes)
  • 2 tablespoons tamarind pulp
  • 1/2 teaspoon salt
  • 1 tablespoon sambar powder, accessible in any Indian grocery retailer

Technique

  1. Wash and soak the dal in two cups of water for ten minutes or longer.
  2. In a stress cooker mix soaked dal with 2½ cups of water, salt, and turmeric. Cook dinner over medium excessive warmth.
  3. When the stress cooker begins to steam, scale back the warmth to medium and cook dinner for an additional six minutes.
  4. Flip off the warmth and wait till steam has escaped earlier than opening the stress cooker. Dal must be smooth and mushy.
  5. Combine the dal effectively sufficient to take away lumps. If the dal is thick, add as much as one cup of water.

Put together Seasoning

  1. Warmth the oil in a saucepan. Check the warmth by including one cumin seed to the oil; if it cracks instantly, the oil is prepared.
  2. Add cumin seeds, mustard seeds, fenugreek seeds, asafetida, pink chilies, and curry leaves. Stir for a number of seconds.
  3. Add tomatoes, greens, sambar powder, tamarind pulp and ½ cup water.
  4. Cowl the pan and let the greens cook dinner till they’re tender over medium warmth.
  5. Mix the greens and the dal to make the Sambar.  Sambar must be skinny, like soup. If the sambar is thick, add water as wanted.
  6. Cook dinner sambar on low warmth for 10-Quarter-hour.

Serve Sambar with dosa, idli, rice or with any meal as a aspect.

Initially posted 2011-07-19 16:58:35.

Please Subscribe to my YouTube channel

Source

Leave a Reply

Your email address will not be published. Required fields are marked *