South Indian Sambhar

Sambhar is the backbone of a South Indian meal: a tangy, lightly spiced stew of toor dal and vegetables, soured with tamarind and finished with a mustard-curry leaf tempering. It is served with idli, dosa, medu wada and rice, and every household has its own version. This one uses a ready sambhar powder, a handful of familiar vegetables and a short list of pantry staples. The vegetables should be soft but still recognisable, and the dal should be thin enough to pour but rich enough to coat an idli. Good sambhar tastes even better after resting.

Method

1. Wash the dal and pressure cook with turmeric, 1 tsp oil and 2 1/2 cups water for 4 to 5 whistles until soft. Whisk smooth.
2. Squeeze the tamarind in the soaking water and strain to get about 3/4 cup pulp.
3. In a pot, boil the vegetables, onion and tomato with the tamarind water and 1 cup water for 10 to 12 minutes, until just tender.
4. Add sambhar powder, jaggery and salt, and simmer for 3 minutes so the raw smell of the powder cooks away.
5. Add the whisked dal and simmer on medium-low heat for 8 to 10 minutes. Adjust consistency with hot water if needed.
6. For the tadka, heat oil, add mustard seeds and let them crackle. Add cumin, fenugreek, red chillies, hing and curry leaves for 20 seconds.
7. Pour the tadka into the sambhar, add coriander and rest, covered, for 10 minutes.

What to serve it with

Serve with idli, medu wada, dosa, uttapam or steamed rice with a spoon of ghee.

Storage

Refrigerate for up to 2 days. Reheat with a splash of water and boil well before serving.

Variations

• Add shallots in place of onion for a more traditional Tamil flavour.
• Make an instant version with only onion and tomato.
• Add freshly ground coconut and roasted spices for a Karnataka-style sambhar.

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Recipe by Chef Purna Shah. More videos on YouTube and Instagram.