Follow these steps for perfect results
shallots
roma tomatoes
cut
ginger
vegetable oil
sambhar powder
toor dal
turmeric
hing
tamarind paste
fenugreek seeds
red chilies
coriander seed
curry leaves
coconut, turuval
Heat oil in a pan.
Add 1/2 tsp fenugreek seeds to the hot oil.
Add curry leaves to the pan.
Add shallots to the pan and fry until golden brown.
Add cut tomatoes to the pan and sauté.
Add sambhar powder to the tomato and shallot mixture.
Add tamarind paste (mixed with 1 cup water).
Boil toor dal with turmeric and hing in a separate pot.
Fry red chilies, remaining fenugreek seeds, and coriander seeds in a dry pan.
Grind the fried red chilies, fenugreek seeds, coriander seeds, and coconut with a little water to form a smooth paste.
Mix the ground spice paste with the boiled toor dal and add to the boiling sambhar.
Add 1/2 cup dhal water to adjust the consistency.
Leave the sambhar to boil for another 5 minutes, allowing the flavors to meld.
Expert advice for the best results
Adjust the amount of tamarind paste to your liking.
For a richer flavor, add a dollop of ghee at the end.
Roast the spices before grinding for a more intense flavor.
Everything you need to know before you start
15 minutes
Sambar can be made 1-2 days in advance. Flavor improves with time.
Serve in a bowl, garnished with cilantro.
Serve with rice, idli, dosa, or vada.
Balances the spicy flavors.
Discover the story behind this recipe
A staple dish in South Indian cuisine, often served with breakfast, lunch, or dinner.
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