Name: Classic South Indian Sambar
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Yield: 4 porciones
Ingredients: 1 cup tuvar (toor) dal (split pigeon peas); 3 cups water (for cooking dal); 0.5 tsp turmeric; 1 medium onion, chopped (optional); 2 medium tomatoes, chopped; 2 cups mixed vegetables (carrot chunks, drumstick pieces, okra, pumpkin, potato, or eggplant), about 300–350 g; 0 2–3 tbsp sambar powder (store-bought or homemade; see note); 1 tsp tamarind paste (or a golf-ball-sized lemony ball of soaked tamarind); 0 salt to taste; 0 1–2 tsp jaggery or brown sugar (optional, to balance); 2 tbsp oil or ghee; 0 For tempering:; 1 tsp mustard seeds; 0.5 tsp cumin seeds (optional); 0 1–2 dried red chilies, broken; 0 8–10 curry leaves; 0.25 tsp asafoetida (hing); 1 tbsp chana dal (split chickpeas) or peanuts (optional, for crunch); 1 tsp urad dal (optional); 0 For garnish:; 0 Fresh coriander leaves, chopped; 0 1–2 green chilies, slit (optional); 0 Optional extras:; 0.25 cup cooked toor dal reserved or 1 tsp ground roasted cumin for extra body; 0.5 tsp lemon juice (if you like brighter tang at the end)

1

Rinse the toor dal under cold water until water runs clear. In a pressure cooker or pot, combine dal, 3 cups water, and 1/2 tsp turmeric. Cook until the dal is soft and mashable — about 3–4 whistles in a cooker or 25–30 minutes on the stove. Mash lightly with a spoon; set aside. (Tip: a few loose ladles of water while mashing gives good sambar consistency.)

2

While dal cooks, prepare the tamarind: dissolve tamarind paste in 1/2 cup warm water and set aside. If using whole tamarind, soak a lemon-sized ball in hot water 10 minutes and extract the pulp.

3

In a wide pan, heat 2 tbsp oil or ghee over medium heat. Add chana dal and urad dal (if using) and fry until golden — this gives a lovely nutty base.

4

Add mustard seeds. When they splutter, add cumin seeds, dried red chilies, curry leaves, and a pinch of asafoetida. Stir briefly until fragrant.

5

Add chopped onion (if using) and sauté until translucent. Add tomatoes and cook until soft and the oil separates slightly.

6

Add the mixed vegetables and 1/2 cup water. Cover and simmer until vegetables are just tender (7–10 minutes depending on veg). If using drumsticks, cook those a little longer until the inner fibers loosen.

7

Stir in 2–3 tbsp sambar powder and a little salt. Cook 1–2 minutes to bloom the spices.

8

Pour in the cooked, mashed dal and the tamarind water (strain if you like a cleaner broth). Add more water to reach a stew-like consistency (about 2–3 cups total liquid depending on preference).

9

Bring to a gentle simmer for 6–8 minutes so the flavors marry. Taste and adjust salt. If too sour, add 1–2 tsp jaggery or sugar. If thin, simmer uncovered to thicken slightly.

10

Finish with a teaspoon of ghee (optional) and stir in chopped coriander and slit green chilies. If you prefer a brighter tang, add 1/2 tsp lemon juice to finish.

11

Serve hot over steamed rice, or alongside idli/dosa. Leftovers taste even better the next day once flavors deepen.

Classic South Indian Sambar

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