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sambar-restaurant-style
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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!
Course: Side Dish
Cuisine: Indian
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.