You may never know that sambar recipe can be made with the simplest method without getting rid of its taste. Now, you are going to use cooking veggies such as beans, shallots and carrots. It will not take a lot of time so your busy morning shall not be interrupted. For your information, aroma and taste of sambar depends on the powder, and now, we prefer instant sambar powder. Here how it starts.

Needed Ingredients

Prepare the ingredients to make sambhar powder. These consist of chana dal, urad dal and coriander seeds respectively 1 tbsp. Others include jeera, methi seeds, grated fresh coconut and red chiles if you want. You also need cup dal (3/4 tbsp), water (2 cups), tamarin, salt, sambar onions (12-15), beans, carrots, chopped pumpkin, tomato, turmerix and coariander leaves. Sambar recipe also includes the tempering consisting of curry leaves (2 springs), cumin and mustard respectively 3/4 tbsp, red chili, pinch of mething and hing. All of those ingredients are used for 240 ml. 

Steps

Make sure you follow these following methods step by step. First, you have to clean and pressure the cook dal using 2 cups of water so it gets soft. Cooking in a pot to get soft faster is also possible. Mash it and then set aside. 

Now, get the tamarind and soak it in warm water. Squeeze it and extract its pulp. Afterwards, keep it aside as well. All the ingredients that will be used to make sambar powder have to be dried roast. Then, cool and powder. Now, yu can add oil to the prepared pot and then heat it. You can let methi, mustard and cumin to splutter. Don’t forget to add curry leaves, hing and red chilies afterwards. Once you see the leaves become crispy, you can leave it since you will add it in the end of the steps.

Next, get veggies and sauté around 3 minutes. GEt also tomatoes and sauté it as well so it gets soft. Then, get sambar powder, add and then sauté in 60 seconds. Avoid burning. Prepare water and vegetables. Cook them until they get soft. Dal and filtered tamarind now can be added. Drop the remaining ingredients; coriander leaves and the tempering. Switch the heat off after you see bubble. This is the end of sambar recipe and you can serve it while hot with dosa, pongal, idli or uthappam.