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Sambar is a popular South Indian lentil preparation. Healthy and delicious, sambar is the perfect accompaniment with a piping hot bowl of rice as well as idlis, dosas and vadas. Plus, it's easy to make. Chef Gurdip Kohli Punj shares the classic sambar recipe.
Chef Gurdip Kohli Punj Sambar Recipe
Cuisine

- Indian

Serves

- 1-2

Cooking Time

-30-35 Min

Difficulty

- Easy

Preparation Time

- 20 Min

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INGREDIENTS

  • 1 cup pigeon peas, soaked
  • 1 tbsp split black lentils
  • 1 tbsp fenugreek seeds
  • 1 tbsp split Bengal gram
  • 2½ tbsp coriander seeds
  • 4 red chillies, dried
  • 1½ tbsp coconut, grated
  • ½ cup bottle gourd, chopped
  • ½ cup onion, diced
  • ½ cup eggplant, chopped
  • ½ cup pumpkin, chopped
  • 6-7 pieces of drumsticks
  • ½ tsp turmeric powder
  • 1 tbsp tamarind pulp, Salt to taste, Water as required
  • FOR For tempering: Add 2-3 tbsp of coconut oil1 tsp mustard seeds2red dried chillies9-10 curry leaves½ tsp asafoetida
  • For plating:
  • Banana leaf

HOW TO PREPARE SAMBAR

  1. 1

    Wash pigeon peas thoroughly and pressure cook till soft.
  2. 2

    Heat a pan and add the cooked pigeon peas.
  3. 3

    Let them boil.
  4. 4

    Add chopped bottle gourd, diced onion, chopped eggplant, chopped pumpkin, and drumsticks pieces.
  5. 5

    Stir and allow the dal to boil.
  6. 6

    Dry roast the split black lentils, fenugreek seeds, split Bengal gram, coriander seeds, and dry red chillies in another pan.
  7. 7

    Blend these roasted spices with grated coconut and some water to a smooth paste.
  8. 8

    Add this mixture to the sambar.
  9. 9

    Stir and add salt, turmeric powder, and tamarind pulp while the sambhar continues to boil.
  10. 10

    For the tempering, heat coconut oil in a pan.
  11. 11

    Add mustard seeds, dry red chillies, curry leaves, and asafoetida.
  12. 12

    Add the tempering to the sambar and put the flame off.
  13. 13

    Decorate the serving plate with a banana leaf and serve the sambar hot with rice.
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