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.Read More
- 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 tempering: Add 2-3 tbsp of coconut oil1 tsp mustard seeds2red dried chillies9-10 curry leaves½ tsp asafoetida
- For plating: Banana leaf
- Wash pigeon peas thoroughly and pressure cook till soft.
- Heat a pan and add the cooked pigeon peas.
- Let them boil.
- Add chopped bottle gourd, diced onion, chopped eggplant, chopped pumpkin, and drumsticks pieces.
- Stir and allow the dal to boil.
- Dry roast the split black lentils, fenugreek seeds, split Bengal gram, coriander seeds, and dry red chillies in another pan.
- Blend these roasted spices with grated coconut and some water to a smooth paste.
- Add this mixture to the sambar.
- Stir and add salt, turmeric powder, and tamarind pulp while the sambhar continues to boil.
- For the tempering, heat coconut oil in a pan.
- Add mustard seeds, dry red chillies, curry leaves, and asafoetida.
- Add the tempering to the sambar and put the flame off.
- Decorate the serving plate with a banana leaf and serve the sambar hot with rice.
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