Sambar (സാമ്പാർ)
Category: curry — lentil-vegetable curry
Course: side dish | Diet: vegan
Meal roles: sadya
lunch
breakfast-pair

The cornerstone of Kerala cuisine: toor dal with vegetables, tamarind and ground sambar masala.

Spice level: 3
Prep time: 15 minutes | Cook time: 35 minutes

Ingredients (per person):
name: Toor dal (kandipayar)
qty: 40
unit: g
name: Mixed vegetables (drumstick, carrot, brinjal, okra)
qty: 80
unit: g
name: Tamarind extract
qty: 10
unit: g
name: Sambar masala powder
qty: 6
unit: g
name: Turmeric
qty: 1
unit: g
name: Mustard seeds
qty: 1
unit: g
name: Cumin seeds
qty: 1
unit: g
name: Dried red chillies & fenugreek
qty: 1
unit: g
name: Curry leaves
qty: 5
unit: num
name: Coconut oil
qty: 8
unit: g
name: Salt
qty: 2
unit: g

Steps:
Pressure cook toor dal with turmeric until mushy; mash smoothly.
Boil the mixed vegetables with the tamarind extract until almost tender.
Add the dal, extra water and sambar masala; simmer 8 minutes.
Temper: burst mustard, cumin, fenugreek and dried chilli in hot coconut oil with curry leaves; pour over the sambar.
Rest for the flavours to meld; serve with rice, idli or dosa.

Tags: sadya
daily
lentil