Traditional Sambar Recipe (Common South Indian Version)

Ingredients:

• 150 g toor dal lentils (pigeon peas)

• 1 carrot, chopped

• 1 small eggplant or a handful of okra (optional)

• 1 tomato, chopped

• 1 teaspoon turmeric

• 1/2 teaspoon mustard seeds

• 1/2 teaspoon fenugreek seeds (optional)

• A pinch of asafoetida (hing)

• 1 sprig of curry leaves

• 1 tablespoon tamarind paste (or soak a small tamarind ball in hot water)

• 1.5 to 2 tablespoons sambar powder (homemade or store-bought)

• Salt to taste

• Oil for tempering (preferably sesame oil)

• Fresh chopped coriander for garnish

Preparation:

1. Rinse the lentils. Cook them in three times their volume of water with some turmeric until soft.

2. Cook the vegetables (carrot, eggplant, tomato) separately or with the lentils.

3. Add tamarind paste and sambar powder. Simmer for 10-15 minutes.

4. Prepare the tempering: heat oil, add mustard seeds, fenugreek, asafoetida, and curry leaves.

5. Pour the tempering into the pot. Mix well.

6. Simmer for a few more minutes. Adjust seasoning.

7. Garnish with fresh coriander before serving.

Dishes Using Sambar as a Base:

• Classic Sambar: served alongside basmati rice or ghee rice. A complete vegetarian dish rich in protein.

• Idli-Sambar: steamed rice cakes (idli) served dipped in hot sambar. Iconic South Indian breakfast.

• Dosa-Sambar: crispy rice and lentil crepe (dosa) served with sambar. Often accompanied by coconut chutney.

• Vada-Sambar: savory lentil fritters (vada) soaked in hot sambar. Popular snack or breakfast.

• Upma-Sambar: spiced cooked semolina (upma) served with sambar for extra flavor. Nutritious and light variant.

• Sambar-rice (Sambar saadham): rice cooked directly with sambar. Faster, more filling version ideal for tiffin boxes.

• Sambar with millet or quinoa: for a lighter or gluten-free version, served with millet or quinoa.