Vegetable Sambhar
A fragrant and flavorful South Indian lentil stew packed with vegetables. This wholesome dish, with its perfect balance of tangy, spicy, and savory notes, is a classic accompaniment to idli, dosa, and rice.
For 4 servings
Cook the toor dal.
In a pressure cooker, combine the soaked toor dal, 2 cups of water, and turmeric powder. Cook for 4-5 whistles, or until the dal is completely soft and mushy. Once the pressure releases, whisk the dal until smooth.
TIPSoaking the dal beforehand not only speeds up cooking but also makes it easier to digest.Cook the vegetables.
- In a large pot, add the chopped drumstick, bottle gourd, ash gourd, and carrot.
- Pour in 2 cups of water and add the salt.
- Bring to a boil and cook until the vegetables are tender but still hold their shape, about 8-10 minutes.
- Add the chopped tomato and cook for another 2 minutes.
TIPAdd harder vegetables like carrots first, and softer ones like gourds a few minutes later to ensure even cooking.Combine and simmer the sambhar.
- Pour the mashed dal into the pot with the cooked vegetables.
- Add the tamarind water and the sambhar powder. Mix well.
- Add another cup of water, or more, to adjust the consistency to your liking.
- Bring the sambhar to a gentle simmer and let it cook for 10 minutes, allowing the flavors to meld.
Prepare the tempering.
- Heat sesame oil in a small pan over medium heat.
- Add the mustard seeds and let them splutter.
- Add the dried red chilies, curry leaves, and asafoetida. Sauté for 30 seconds until fragrant.
TIPBe ready to pour the tempering immediately once the spices are fragrant to capture the maximum flavor.Finish and serve.
Pour the hot tempering over the simmering sambhar. Stir gently, garnish with fresh coriander leaves, and serve hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a thicker sambhar, you can mash a few pieces of the cooked vegetables into the gravy.
- 2The flavor of sambhar deepens over time. It often tastes even better the next day.
- 3Adjust the amount of tamarind and sambhar powder to suit your taste. Some like it tangier, others spicier.
- 4Feel free to use other vegetables like pumpkin, brinjal (eggplant), or French beans.
- 5If you don't have tamarind paste, you can soak a small lemon-sized ball of tamarind in hot water and squeeze out the pulp.
Frequently asked questions
Yes, Vegetable Sambhar is very healthy. It's a well-balanced dish with protein from lentils, and fiber, vitamins, and minerals from the variety of vegetables. It is also low in fat.
