A hearty and protein-packed twist on the classic South Indian lentil stew. Hard-boiled eggs are simmered in a tangy tamarind and toor dal broth, fragrant with sambar spices. Perfect with steamed rice or idli.
Prep15 min
Cook40 min
Soak15 min
Servings4
Serving size: 1 bowl(1 cup sambar with 2 boiled eggs)
432cal
25gprotein
44gcarbs
Ingredients
1 cup Toor Dal (Also known as split pigeon peas)
8 pcs Eggs (Large eggs)
20 g Tamarind (A small lemon-sized ball)
1 pcs Onion (Large, finely chopped)
2 pcs Tomatoes (Medium, chopped)
2 pcs Green Chilies (Slit lengthwise)
2.5 tbsp Sambar Powder (Adjust to your spice preference)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
Protein-packed Egg Sambar with fluffy rice! Tangy, aromatic, and gut-friendly " a true South Indian delight.
This udupi dish is perfect for dinner. With 693.77 calories and 29.509999999999998g of protein per serving, it's a high-fiber, muscle-gain option for your meal plan.
19gfat
1 tsp Jaggery (Grated, or use brown sugar)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
5 cup Water (Divided for cooking dal, tamarind, and adjusting consistency)
2 tbsp Sesame Oil (Divided, also known as gingelly oil)
1 tsp Mustard Seeds
1 tsp Urad Dal (Split and skinned black gram)
2 pcs Dry Red Chilies (Broken in half)
1 sprig Curry Leaves (About 10-12 leaves)
0.25 tsp Hing (Asafoetida)
Instructions
1
Cook Dal and Prepare Eggs
Rinse the toor dal thoroughly under running water. In a pressure cooker, combine the dal, turmeric powder, and 2 cups of water. Secure the lid and cook on medium-high heat for 4-5 whistles, or until the dal is completely soft and mushy. Let the pressure release naturally.
While the dal is cooking, place the eggs in a saucepan, cover with water, and bring to a boil. Cook for 10-12 minutes to hard-boil them. Drain, cool in cold water, peel, and make a few shallow vertical slits on each egg. Set aside.
2
Prepare the Sambar Base
Soak the tamarind in 1 cup of warm water for about 15 minutes. Squeeze the pulp well to extract a thick juice. Strain the juice and discard the fibrous pulp.
Heat 1 tablespoon of sesame oil in a large, heavy-bottomed pot or kadai over medium heat. Add the chopped onions and sauté for 3-4 minutes until they become soft and translucent.
Add the chopped tomatoes and slit green chilies. Cook for 5-6 minutes, stirring occasionally, until the tomatoes turn soft and pulpy.
Add the sambar powder and cook for another minute, stirring continuously, until it becomes fragrant.
3
Combine and Simmer
Pour the prepared tamarind extract into the pot. Add the salt and jaggery. Stir well and bring the mixture to a rolling boil. Let it boil for 2-3 minutes to cook out the raw tamarind flavor.
Once the pressure has released from the cooker, open it and mash the cooked dal lightly with the back of a ladle. Pour the mashed dal into the pot with the tamarind base.
Add 1-2 cups of water to adjust the sambar to your desired consistency. Mix everything well and let it simmer on low heat for 10-12 minutes, allowing all the flavors to meld together.
Gently slide the slit hard-boiled eggs into the simmering sambar. Cook for just 2-3 more minutes to allow the eggs to absorb the flavors. Do not overcook.
4
Prepare the Tempering (Tadka)
In a small pan (tadka pan), heat the remaining 1 tablespoon of sesame oil over medium-high heat.
Once the oil is hot, add the mustard seeds. When they begin to splutter, add the urad dal and sauté until it turns a light golden brown.
Add the dry red chilies, curry leaves, and hing. Sauté for about 30 seconds until the curry leaves are crisp and the chilies darken slightly. Be careful as it will splutter.
5
Garnish and Serve
Immediately pour the hot tempering over the sambar. Stir gently to incorporate.
Garnish with freshly chopped coriander leaves.
Serve the Egg Sambar hot with steamed rice, idli, dosa, or vada.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
