Sambar holds a special place in South Indian cuisine. Served with idli, dosa, vada, or rice, it is rich in both flavor and nutrition. Its distinctive quality lies in the perfect blend of vegetables and a tangy, spicy gravy. If you wish to make delicious, restaurant-style Sambar at home, do try this easy recipe.

**Ingredients Required**
Arhar dal (split pigeon peas) – 1 cup
Drumstick – 1
Carrot – 1
Brinjal (eggplant) – 1 small
Tomato – 2
Onion – 1 small
Tamarind – Lemon-sized ball
Sambar powder – 2 tbsp
Turmeric powder – ½ tsp
Red chili powder – ½ tsp
Salt – to taste
Water – as required
**For Tempering (Tadka)**
Oil or ghee – 2 tbsp
Mustard seeds – 1 tsp
Curry leaves – 10-12
Dry red chilies – 2
Asafoetida (hing) – 1 pinch

**Method**
First, wash the arhar dal thoroughly and soak it for 20 to 30 minutes. Then, place the dal, turmeric, and about 3 cups of water in a pressure cooker and cook until 4 to 5 whistles. Once cooked, mash the dal well.

Next, soak the tamarind in warm water for 15 minutes and extract the thick tamarind pulp/water.
In a deep vessel, add the chopped drumstick, carrot, brinjal, onion, and tomato along with a little water. Cook the vegetables for about 10 minutes until they soften. Once cooked, add the sambar powder, red chili powder, and salt, and mix well.
Now, add the cooked dal and the tamarind water to the mixture. Add water as needed and let the Sambar simmer on medium heat for 10 to 15 minutes; this allows the flavors of the spices and vegetables to blend perfectly.

Finally, prepare the tempering. Heat oil or ghee in a small pan and add the mustard seeds. Once the mustard seeds begin to crackle, add the curry leaves, dried red chilies, and asafoetida, and sauté for a few seconds. Pour the prepared tempering into the hot sambar and cover immediately so that the aroma infuses the dish thoroughly.

Tips for making perfect sambar:
Balance the amount of tamarind; too much can spoil the flavor.
Using fresh sambar powder enhances the taste.
Vegetables like drumsticks and pumpkin further elevate the flavor.
Always add the tempering at the very end to retain the aroma.

PC Social Media