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A traditional Karnataka-style sambar featuring tender Mangalore cucumber in a tangy and spicy lentil base. The subtle sweetness of jaggery balances the tartness of tamarind, creating a comforting and flavorful dish perfect with steamed rice.
For 4 servings
Cook the Dal: In a pressure cooker, combine the rinsed toor dal, turmeric powder, and 2.5 cups of water. Cook on medium heat for 4-5 whistles, or about 15 minutes, until the dal is completely soft and mushy. Let the pressure release naturally. Once opened, whisk the dal until smooth and set aside.
Prepare Tamarind Extract & Vegetables: While the dal is cooking, soak the tamarind in 0.5 cup of warm water for 15 minutes. Squeeze the pulp to extract the juice, then strain and discard the solids. You can also chop the cucumber, onion, and tomato during this time.
Cook the Cucumber: In a large pot or saucepan, add the cubed Mangalore cucumber, chopped onion, tomato, and slit green chilies. Pour in 2 cups of water and bring to a boil. Cook for 8-10 minutes over medium heat until the cucumber is tender but still retains a slight bite.
Combine and Simmer Sambar: Pour the cooked, mashed dal into the pot with the vegetables. Add the prepared tamarind extract, sambar powder, jaggery, and salt. Stir well to combine. Bring the mixture to a gentle simmer and cook for 5-7 minutes, allowing the flavors to meld. Adjust water if the consistency is too thick.
Prepare the Tempering (Tadka): In a small pan, heat the oil over medium-high heat. Add the mustard seeds and wait for them to splutter. Add the urad dal and chana dal, and sauté for 30-40 seconds until they turn light golden. Finally, add the broken dried red chilies, curry leaves, and hing. Sauté for another 15 seconds until fragrant.
Finish and Serve: Immediately pour the hot tempering over the simmering sambar. Stir gently, garnish with fresh coriander leaves, and turn off the heat. Let the sambar rest for 10-15 minutes before serving hot with steamed rice, idli, or dosa.
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A traditional Karnataka-style sambar featuring tender Mangalore cucumber in a tangy and spicy lentil base. The subtle sweetness of jaggery balances the tartness of tamarind, creating a comforting and flavorful dish perfect with steamed rice.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 302.37 calories per serving with 11.96g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
You can add other vegetables like drumsticks, carrots, or yellow pumpkin along with the cucumber for more texture and nutrition.
For a different texture, you can use a mix of toor dal and masoor dal (red lentils) or moong dal.
To make a sattvic version, simply omit the onion. The sambar will still be delicious.
For a richer, creamier consistency, add 1/4 cup of freshly grated coconut or a tablespoon of coconut milk towards the end of the simmering process.
Toor dal is an excellent source of plant-based protein and essential amino acids, which are crucial for muscle repair, growth, and overall body function.
The combination of lentils and cucumber provides a significant amount of dietary fiber, which aids in digestion, promotes gut health, and helps you feel full and satisfied.
This sambar is rich in antioxidants and vitamins from tomatoes, cucumber, and spices like turmeric, which help strengthen the immune system and protect the body from infections.
Mangalore cucumber has a high water content, which contributes to your daily fluid intake and helps keep your body well-hydrated.
Southekayi is the Kannada word for cucumber. This recipe specifically uses Mangalore Cucumber (also known as Madras Cucumber), a round, yellow-green vegetable that is mild in flavor and holds its shape well when cooked, making it perfect for sambar.
Yes, it is a very healthy dish. It's rich in plant-based protein from the lentils, high in fiber from the vegetables, and packed with vitamins and minerals. The spices used, like turmeric and hing, also have digestive and anti-inflammatory benefits.
One serving of this Southekayi Sambar (approximately 1 cup or 415g) contains an estimated 290-320 calories, making it a nutritious and moderately low-calorie main dish.
Absolutely! You can substitute it with other sambar-friendly vegetables like bottle gourd (lauki), yellow pumpkin (kaddu), drumsticks, or even carrots and potatoes.
You can cook the toor dal in a regular pot. Soak the dal for at least 30 minutes, then cook it with water and turmeric in a covered pot for about 45-60 minutes, or until it is completely soft and mushy. Proceed with the rest of the recipe as directed.
Leftover Southekayi Sambar can be stored in an airtight container in the refrigerator for up to 2-3 days. The flavors often deepen overnight, making it even tastier the next day. Reheat thoroughly before serving.