There are countless variations to sambar and this is one of them. This dish style is sure to taste like one you’d get at a restaurant but from the comfort of your home!
Roast ingredients and set aside 
Saute onion and tomatoes 
Add shredded coconut and saute 
Saute vegetables 
Add ground paste 
Pressure cook toor dhal 
Add dhal and cook 
Prepare tempering 
Pour tempering over sambar and mix 
Restaurant Style Sambar
There are countless variations to sambar and this is one of them. This dish is sure to taste like one you'd get at a restaurant but from the comfort of your home!
Servings: 6
Ingredients
- ½ cup toor dhal
- 1 cup water
- ¼ tsp turmeric powder
- ½ cup onion (chopped)
- ½ cup tomato (chopped)
- 10 curry leaves
- 6 drumsticks (vegetable)
- ¼ cup carrots (cubed)
- ½ cup broad beans
- 2 green chilies
- 1 tsp sambar powder (optional)
- 2 tbsp tamarind (soaked in water)
- 3 cups water
- 2 tbsp cilantro
- 3 tbsp oil
Roast and Grind:
- 5 red chilies (adjust to taste)
- 2 tbsp coriander seeds
- 2 tbsp channa dhal
- 2 tsp urad dhal
- ½ tsp methi seeds
- 1 tsp cumin seeds
- ½ cup onion (chopped)
- ½ cup tomato (chopped)
- 2 tbsp grated coconut
For tempering:
- 1 tbsp oil/ghee
- 2 tsp mustard seeds
- 2 red chilies
- 6 curry leaves
- 1 pinch asafoetida (also known as hing or perungayam)
Instructions
- Add 1 tbsp oil to a heavy bottom pan. Once hot, add dry red chilies, coriander seeds, channa dhal, urad dhal, cumin seeds and methi seeds.
- Roast until aromatic and set aside to cool.
- In the same pan add 1 tbsp oil and ½ cup onion. Saute for 2 minutes.
- Add ½ cup tomatoes and saute for 2 minutes.
- Add grated coconut and saute for 2 more minutes.
- Grind the roasted ingredients, onions, tomatoes, and coconut into a smooth paste and set aside.
- Wash toor dhal and place into pressure cooker with 1 cup of water, turmeric powder and 1 tbsp oil. Cook for 4 whistles.
- Release pressure naturally and mash dhal lightly. Set aside once done.
- Add oil to a heavy bottom pan. Once hot add remaining ½ cup onion and saute for 1 minute.
- Add green chilies, carrots, beans and drumsticks. Saute for 1 minute.
- Add the remaining ½ cup of tomatoes and and saute for 2-3 minutes.
- Then add tamarind extract and salt.
- Cover with lid and cook for 6-7 minutes. The vegetables should be half cooked.
- Add the ground masala paste and toor dhal.
- Pour in water as needed to adjust consistency. Adjust spice by adding more sambar powder, if needed. Check for salt and add as needed.
- Cover with lid and boil for 10 minutes on medium flame. Make sure vegetables are fully cooked.
- In a small pan, add a spoon of oil. Once hot, add mustard seeds, red chilies, curry leaves and asafoetida.
- Once mustard seeds crackle remove from flame and pour onto sambar.
- Mix well and garnish with cilantro (optional). Serve hot.
