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A light and refreshing South Indian lentil stew made with tender cucumber and aromatic spices. The subtle sweetness of the cucumber balances the tangy tamarind base, making it a perfect accompaniment for rice, idli, or dosa.
Pressure Cook the Dal
Prepare the Sambar Base
Combine and Simmer
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A light and refreshing South Indian lentil stew made with tender cucumber and aromatic spices. The subtle sweetness of the cucumber balances the tangy tamarind base, making it a perfect accompaniment for rice, idli, or dosa.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 288.3 calories per serving with 11.76g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Prepare the Tempering (Tadka)
Final Assembly and Serving
Add other vegetables like drumsticks, carrots, or yellow pumpkin along with the cucumber for a mixed vegetable sambar.
Use a mix of toor dal and masoor dal (red lentils) for a quicker cooking time and a slightly different texture.
For a classic Udupi-style flavor, add a paste of 2 tbsp grated coconut, 1/2 tsp cumin seeds, and 1 dried red chili while the sambar is simmering.
Toor dal is an excellent source of protein and dietary fiber, which aids in muscle building, repair, and maintaining digestive health, keeping you full and satisfied.
Cucumber has a high water content, which helps in keeping the body hydrated. It also has a cooling effect, making this sambar an ideal and comforting dish for warmer weather.
Spices like hing (asafoetida), turmeric, and curry leaves, along with the fiber from dal and vegetables, promote healthy digestion, prevent bloating, and support gut health.
The blend of spices like turmeric, mustard seeds, and coriander contains antioxidants and anti-inflammatory properties that can help strengthen the immune system.
One serving of Cucumber Sambar (approximately 1 cup or 375g) contains around 220-250 calories, depending on the amount of oil used. It's a relatively low-calorie and nutritious dish.
Yes, it is very healthy. It's packed with plant-based protein from lentils, vitamins and fiber from vegetables, and beneficial spices. It's a well-balanced meal, especially when paired with rice or idli.
Absolutely. You can cook the toor dal in a regular pot. Soak the dal for at least 30 minutes, then cook it with water in a covered pot until it's completely soft. This will take longer, about 45-60 minutes.
Cucumber Sambar is versatile and pairs wonderfully with steamed rice, idli, dosa, medu vada, uttapam, and pongal. A side of papad or a simple vegetable stir-fry (poriyal) completes the meal.
Leftover sambar can be stored in an airtight container in the refrigerator for up to 2-3 days. The flavor often deepens and tastes even better the next day. Reheat thoroughly before serving.
If it's too sour, add a little more jaggery or a pinch of sugar to balance it. If it's too spicy, you can add a tablespoon of coconut milk or a little more cooked dal to mellow out the heat.