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# Sambar Recipe
| | |
| -------------- | ---------- |
| **Prep time** | 10 min |
| **Cook time** | 10 min |
| **Total time** | 20 min |
| **Serves** | 4 servings |
Per servings.
| Nutrient | Amount |
| ------------- | -------- |
| Calories | 176 kcal |
| Carbohydrates | 31 g |
| Protein | 7 g |
| Fat | 4 g |
| Saturated fat | 0.3 g |
| Sodium | 641 mg |
| Potassium | 717 mg |
| Fiber | 11 g |
| Sugar | 12 g |
| Vitamin A | 2980 IU |
| Vitamin C | 28 mg |
| Calcium | 54 mg |
| Iron | 2 mg |
## About Sambar Recipe
Today, we know that sambar is a South Indian cuisine recipe. It is used on almost all occasions, meals, or even for breakfast. However, the origin of this recipe is very interesting. It is believed to be invented by a Maratha ruler chef named Sambhaji during their south visit. He wanted to prepare a dal recipe, but due to the set of ingredients available in the South, ended up making a **sambar recipe** which we use for multiple occasions.
The history is certainly interesting, however, it has undergone a major transformation since its inception. Today, every state of South India has its own variation. In some parts, it is made with coconut paste masala, and in some, it is made with a combination of lentils. Moreover, there are now purpose-based **sambar recipes** too. It could be just for breakfast or even for a particular breakfast item. I trust there would be even more changes and adaptations to this simple recipe in the future.
## Why does this recipe work
There are so many reasons why this recipe is appreciated and popular across India. Some of them are –
1. **Balanced Flavors –** The recipe is made with 4 main tastes. Sweetness, sourness, spiciness & savory. This makes it really enjoyable and pleasant when served as an Accompaniment for any dish.
2. **Nutritious –** Due to the set of vegetables used, it is perhaps one of the healthy, fiber-rich, and nutritious curry recipes. Moreover, with the use of lentils, it contains the required protein punch too.
3. **Comforting Meal –** Well sambar recipes have to be one of the most comforting, satisfying meals for day-to-day lunch and dinner.
4. **Versatility –** The recipe can be made with different types of dal, with any type of vegetables. Additionally, the recipe can be experimented with the addition of different types of spice mix.
5. **Simplicity –** The recipe can be done within minutes as it only takes basic ingredients readily available in most Indian kitchen pantries. Also, it is very light and refreshing too.
6. **Multipurpose Use –** Specifically, the sambar is made as a rice side dish. Yet it can be served as the perfect side dish for most of the South Indian breakfast and even for deep-fried snacks.
## Ingredients
### for pressure cooking:
* ½ cup toor dal *(rinsed)*
* ¼ tsp turmeric
* 1 tsp oil
* 1½ cup water
* ½ onion *(petals)*
* 1 tomato *(cubed)*
* 1 carrot *(chopped)*
* 5 beans *(chopped)*
* 1 potato *(cubed)*
* few drumstick
* 2 brinjal *(chopped)*
* few curry leaves
* 1 chilli
* 2½ cup water
* ½ cup tamarind extract
* 2 tbsp sambar powder
* 1 tsp jaggery
* ½ tsp turmeric
* 1 tsp salt
### for tempering:
* 2 tsp oil
* 1 tsp mustard
* 1 tsp urad dal
* 2 dried red chilli *(broken)*
* pinch hing
* few curry leaves
## Instructions
1. firstly, in a pressure cooker add ½ cup toor dal, ¼ tsp turmeric, 1 tsp oil and 1½ cup water.
2. pressure cook for 5 whistles or until the dal is cooked well.
3. once the pressure releases, using a whisk mash the dal smooth.
4. now add ½ onion, 1 tomato, 1 carrot, 5 beans, 1 potato, few drumstick and 2 brinjal.
5. also add few curry leaves, 1 chilli and 2½ cup water.
6. mix well and get to a boil.
7. once the water comes to a boil, add ½ cup tamarind extract, 2 tbsp sambar powder, 1 tsp jaggery, ½ tsp turmeric and 1 tsp salt.
8. mix well making sure everything is well combined.
9. cover and pressure cook for 1 whistle.
10. once the pressure releases, open the cooker and check for seasoning and also make sure the vegetables are cooked completely.
11. to prepare the tempering, heat 2 tsp oil. add 1 tsp mustard, 1 tsp urad dal, 2 dried red chilli, pinch hing and a few curry leaves.
12. splutter the tempering.
13. pour the tempering over the sambar and mix well.
14. finally, enjoy mix veg sambar with hot steamed rice.
## Step-by-step
Firstly, in a pressure cooker add ½ cup toor dal, ¼ tsp turmeric, 1 tsp oil, and 1½ cup water.
Pressure cook for 5 whistles or until the dal is cooked well.
Once the pressure is released, using a whisk mash the dal smooth.
Now add ½ onion, 1 tomato, 1 carrot, 5 beans, 1 potato, a few drumsticks and 2 brinjal.
Also add a few curry leaves, 1 chili, and 2½ cup water.
Mix well and get to a boil.
Once the water comes to a boil, add ½ cup tamarind extract, 2 tbsp [sambar powder](/recipes/sambar-powder-recipe-sambar-masala), 1 tsp jaggery, ½ tsp turmeric, and 1 tsp salt.
Mix well making sure everything is well combined.
Cover and pressure cook for 1 whistle.
Once the pressure is released, open the cooker and check for seasoning also make sure the vegetables are cooked completely.
To prepare the tempering, heat 2 tsp oil. add 1 tsp mustard, 1 tsp urad dal, 2 dried red chili, pinch hing, and a few curry leaves.
Fry the tempering till it splutters.
Pour the tempering over the sambar and mix well.
Finally, enjoy **mix veg sambar** with hot steamed rice.
## Video
## Tips
The recipe is super simple and has very less chances of going wrong. Yet the recipe needs to be followed with certain guidelines and some critical tips-
1. **Choice of Dal –** Using the best quality of lentils or dal is critical for most lentil-based recipes. In addition, choosing the right lentil is critical. Toor dal (pigeon pea) or Moong Dal (Split & skinned green gram). Other names of toor dal are arhar dal, tuvar dal, tuar dal, tuwar dal, tur dal, toovar dal, or peeli dal
2. **Sourness Source –** Typically, for a sour taste, tamarind is the first choice and ideal for a sambar recipe. However, you may also use kokum, tomatoes, and lemon juice too.
3. **Vegetables –** The addition of vegetables is open-ended and any basic veggies should be ok. However, drumsticks, eggplant, onions, tomatoes, and pumpkins are most preferred.
4. **Sweetness –** Sweet taste is very important for this recipe. Typically jaggery is the most ideal ingredient for any sambar recipe. But you may use brown sugar too with white sugar as the last option.
5. **Sambar Powder –** There are myriad types of commercially available sambar powder recipes. All these are good, but nothing when compared to homemade sambar powder. Hence freshly prepared sambar powder is most recommended.
6. **Pairings –** Ideally, the sambar recipe is a perfect accompaniment for rice, dosa, idli, and idiyappam. However, there are custom or tailored ones too for breakfast meals too.
## FAQ
It is basically a South Indian staple food made with lentils, vegetables, and a unique purposed-based spice mix. It is typically served with rice as an accompaniment but can also be served with idli, dosa, and vada.
While toor dal or moong dal is the most preferred or recommended lentil option. But it does not mean you should limit it. You can experiment with other types of dal like, masoor, and chana dal too.
Well, tamarind is the most recommended ingredient for the sour taste. However, you may add tomato puree or even lemon juice for the same purpose. The taste and flavor may vary.
Certainly! You can add any vegetables as the choice of vegetables is open-ended. You can add carrots, beans, tomatoes, potatoes, eggplant, pumpkins, and even cucumber.
I have a dedicated post on sambar powder in my blog. Yet in a nutshell, spices like coriander seeds, red chilies, cumin, chana dal, urad dal, pepper, and curry leaves are dry roasted and ground to a fine powder.
It is a perfect choice for rice, dosa, idli, and vada recipes from South Indian cuisine. It can also be used with many other South Indian recipes too.
Consistency is key for sambar and it has to be slightly thick when compared to the rasam. To improve consistency, you may add more cooked dal, or even use cooked vegetables to mash it. Additionally, you may add rice flour or gram flour (besan) too.
## Notes
* Firstly, make sure to add vegetables of your choice to make it nutritious.
* Also, cook the dal before adding vegetables, or else the dal will not get cooked well.
* Additionally, I have used homemade sambar powder. However, you can use [store-bought](https://en.wikipedia.org/wiki/Sambar_\(dish\)) sambar powder.
* Finally, **mix veg sambar recipe** tastes great with idli, dosa, or rice.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/south-indian-vegetable-sambar-recipe/](https://hebbarskitchen.com/south-indian-vegetable-sambar-recipe/)
