Ingredients Jump to Instructions ↓

  1. 1/2 cup 118ml Toor dal

  2. 2 1/4 cups 533ml Water - divided

  3. 1/4 teaspoon 1 1/3ml Ground turmeric

  4. 1 tablespoon 15ml Oil - plus

  5. 1 teaspoon 5ml Oil - divided

  6. 1/4 teaspoon 1 1/3ml Tamarind paste

  7. 1 cup 237ml Quartered peeled shallots

  8. 2 teaspoons 10ml Sambar Powder - (see below)

  9. 1 teaspoon 5ml Salt

  10. 1 teaspoon 5ml Brown mustard seeds

  11. 10 Curry leaves

  12. 1 tablespoon 15ml Chopped cilantro leaves Sambar Powder

  13. 2 teaspoons 10ml Chana dal

  14. 2 teaspoons 10ml Urad dal

  15. 1 teaspoon 5ml Toor dal

  16. 1 teaspoon 5ml Cumin seeds

  17. 1 tablespoon 15ml Oil

  18. 1/4 cup 27g / 1oz Coriander seeds

  19. 1/4 teaspoon 1 1/3ml Fenugreek seeds

  20. 6 Dried red chiles - (to 8)

  21. 1/2 teaspoon 2 1/2ml Asafetida

Instructions Jump to Ingredients ↑

  1. Recipe Instructions For the Sambar Powder: Place the chana dal, urad dal, toor dal and cumin seeds in a small skillet and toast over medium-high heat until the dals turn a few shades darker and release their aroma, about 2 minutes. Cool to room temperature. Heat the oil in a skillet over low heat and add the coriander seeds, fenugreek seeds, chiles and asafetida. Stir constantly until the spices release their aromas and turn brown, 1 minute. Turn off the heat and cool to room temperature. Grind the spices and dals to a coarse powder and store in an airtight, clean and dry jar away from direct light and heat. This mixture should keep its potency for at least 6 months. (Makes 1/2 cup) Wash the dal thoroughly until the water runs clear. In one saucepan combine the dal, 1 1/2 cups water, the turmeric and 1 teaspoon of oil and bring to a boil. Lower the heat and simmer, covered, until the dal is soft, about 30 minutes. Mash with a wire whisk until softened. In another saucepan, dissolve the tamarind paste in the remaining 3/4 cup water over low heat for several minutes. Add the shallots and simmer until the shallots are tender, about 15 minutes. Mix into the cooked dal. Add the sambar powder and salt and simmer over low heat just until heated through. Heat the remaining 1 tablespoon of oil in a small, shallow saucepan over high heat until it almost smokes. Add the mustard seeds. When these start spluttering, add the curry leaves and immediately empty the mixture into the simmering sambar. Turn off the heat and garnish with the cilantro. Serve hot. The sambar is a mainstay of the South Indian daily diet and is eaten with rice, dosas or idlis (dumplings). This recipe yields 2 cups. Each 1/2-cup serving: 95 calories; 594 mg sodium; 0 cholesterol; 5 grams fat; 0 saturated fat; 10 grams carbohydrates; 3 grams protein; 2.73 grams fiber.


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