Photograph of the finished Sambar

India · Canh đậu toor rau củ sambar

Sambar

50 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Toor dal pigeon peas Toor dal pigeon peas 240 g
  • Photograph of Sour tamarind Sour tamarind 40 g
  • Photograph of Sambar powder Sambar powder 32 g
  • Photograph of Carrot Carrot 2
  • Photograph of Eggplant Eggplant 2
  • Photograph of Tomato Tomato 4
  • Photograph of Dried shallots Dried shallots 120 g
  • Photograph of Curry leaves Curry leaves 20 leaves
  • Photograph of Mustard seeds Mustard seeds 8 g
  • Photograph of Hing powder Hing powder 0.8 g
  • Photograph of Oil Oil 40 ml
  • Photograph of Turmeric powder Turmeric powder 4 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Simmer toor beans with turmeric powder and water for 25 minutes until tender, then mash until smooth.
  2. 2 Soak tamarind in warm water for 10 minutes, then squeeze out the juice.
  3. 3 Cook the shallots, carrots, eggplant, and tomatoes with tamarind water for 12 minutes until the vegetables are tender.
  4. 4 Add sambar powder and salt, then simmer for another 5 minutes to allow the flavors to infuse.
  5. 5 Add the mashed beans, simmer gently for 5 minutes, then season to taste.
  6. 6 Sauté mustard seeds, curry leaves, and hing in oil for 30 seconds, then pour over the sambar pot.

With an appliance

  • Pressure cooker 35 min

    Replace step 1: cook toor beans under high pressure for 6 minutes, then let them air dry for 8 minutes; reduce the cooking time to about 11 minutes, resulting in soft, mushy beans without needing constant monitoring. Continue cooking the vegetables and tamarind sauce in step 3 with the lid open to prevent them from becoming mushy.

Start cooking