Vegetable Sambar Recipe
Sambar is a lentil vegetable soup which is very delicious and nutritive. It is very simple and easy dish to cook. Best served with Dosa, Idli, Vada and Utappam but also goes very well with steamed rice. In this recipe, I have used vegetables like Kaddu, Lauki, Baby Brinjals and Carrots. You can use any vegetable of your choice. I have cooked the vegetables separately and then added the boiled arhar dal to it. If you are in a hurry to prepare the meal, you can cook the lentil and vegetables together in a pressure cooker. This saves time. This North Indian style Sambar recipe is cooked with yellow lentil, vegetables and sautéed in onion tomato gravy with spices and tangy tamarind pulp.
Prep Time- 15 minutes
Cook Time- 30 minutes
- 1 cup Arhar (Toor) Dal (Split Pigeon Peas)
- 1 cup chopped mixed vegetables
- 1 onion finely sliced
- 1/2 teaspoon ginger crushed
- 1/2 teaspoon garlic crushed
- 1 tomato finely sliced
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon fenugreek seeds
- 1/2 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon mustard seeds
- 6-7 curry leaves
- 1 Dry red chili
- 1/2 teaspoon red chili powder
- Asafoetida, a pinch
- 1 teaspoon sambar powder
- 1 cup tamarind pulp
- 1 teaspoon jaggery
- Salt to taste
Directions to make Vegetable Sambar Recipe with step by step photos:
Step 1: Wash, peel and cut the vegetables. Also, soak the tamarind in hot water for 15-20 minutes. Mash it with hand or spoon, discard the seeds and drain the pulp.
Step 2: Cook the dal along with 2 cups of water in a pressure cooker for around 3-4 whistles. Allow it to release the pressure itself. Once the pressure is released, whisk the dal and keep aside.
Step 3: Heat oil in a kadai, add cumin seeds, mustard seeds, fenugreek seeds, dry red chilli and asafoetida. When they start to crackle, add crushed ginger and garlic and saute for 1-2 minutes till it turns golden brown.
Step 4: Add sliced onions, curry leaves and saute till it turns transparent. Then, add sliced tomatoes and cook for 2-3 minutes.
Step 5: Stir until tomatoes become soft. Put turmeric powder, red chilli powder, coriander powder, sambar powder and salt to taste and mix well. Then add all the chopped vegetables and stir well. Cover the lid, pour ½ cup of water and let the vegetables cook for 7-8 minutes till they become soft.
Step 6: Once the vegetables are cooked, add boiled dal and tamarind pulp. Let it simmer for 10-12 minutes on low flame. Add 1 teaspoon jaggery to the sambar to adjust the tangy flavour of tamarind.
Step 7: Turn off the heat, transfer the spicy sambar in a bowl and garnish it with fresh coriander leaves. Serve it hot with steamed rice, idli or dosa.
Note: If the consistency of sambar is thick, you can add some water. Also, you can check for salt and adjust it according to your taste.