Sambhar is a unique side dish usually served with idli/dosa varieties in the southern regions of India. Every region in southern India has a unique way of preparing this dish and it is said that the recipe changes every 10 miles. Mostly, it is a lentil-based gravy (resembling lentil soup) traditionally made with toor dal, shallots, tomatoes, curry leaves, and a mix of robust spices combined in a powder form called Sambar Powder. This recipe has been modified by replacing some of the ingredients for more ayurvedic benefits.
Prep Time: 15 minutes
Total Time: 35 Minutes
Serves: 4 Person
- 1 cup Toor dal
- ¼ cup Moong Dal
- 2 shallots
- 1 ½ chopped tomatoes
- 5 to 6 curry leaves
- 2 cups of your favorite vegetables chopped (cauliflower, carrots, radish, beans, bottle gourd, etc)
- 1 T sambhar powder
- 1 stalk of drumstick (moringa) cut into 3-inch pieces
- 1 T coconut oil
- 1 t ghee
- 1 t mustard seeds
- 1 t minced garlic
- ¼ t asafoetida
- ¼ t turmeric
- 1 dried red chili
- 1 T chopped fresh coriander
- ½ T tamarind extract
- ½ T fresh grated coconut
- Salt to taste
- Pressure cook the toor dal and moong dal, mash well, and set aside
- In a saucepan, heat coconut oil and add mustard seeds.
- Wait till the mustard seeds sputter and add asafoetida, turmeric, curry leaves, grief chili and garlic
- Mix well and add shallots. Saute for 2 mins
- Add chopped tomatoes and saute well
- As tomatoes start to form a paste add sambar powder and about 1 T of water. Mix well
- Add the diced vegetables and drumsticks and saute well to coat with the masala paste
- Put a lid on the pan and steam for ⅔ minutes
- When the vegetables are half-cooked add the mashed dals and mix well
- Add 1 ½ cup of hot water and mix well.
- Add salt. Stir in the tamarind extract and allow the mixture to boil
- Let it simmer for 5 to 10 minutes. Add more water if required to get the desired consistency.
- Turn off the flame and add ghee, coriander leaves, and fresh coconut.
- Give it a mix and serve hot.