Sambar is the quintessential dish which is taken with dosa, idli, wada, rice and basically anything that I qualify as south Indian cuisine. I have had Sambar from multiple states, including the 4 South Indian states and I must say, they might share geographical boundaries, but definitely not their Sambar recipe.
I like the Karnataka as well as North Indian version of Sambar and have listed the recipe for the sambar I learned to cook at home from my Bhabhi.
Ingredients:
1. Mustard oil
2. Curry leaves
3. Mustard seeds
4. Asoefetida (Hing)
5. Onion
6. Fenugreek seeds
7. Beans
8. Brinjal
9. Bottle Guard
10. Carrot
11. Ginger
12. Sambar Masala
13. Tur Dal
14. Tomatoes
15. Tamarind (Imli Sauce)
Recipe:
Heat oil in a large pressure cooker and add mustard seeds, fenugreek seeds, curry leaves and hing.
Add onion after some time and saute till golden brown.
Add chopped tomatoes and cook till water dissolves.
Add pre soaked lentils (tur dal), turmeric, salt, red chilli powder and cook it for 3 whistles.
In a large pan, heat oil and methi-dana and later add some chopped vegetables – brinjal, carrot, beans, bottle Guard.
Grate some ginger and add Imli and sambar masala to it.
Mix contents of the pan into the pressure cooker post 3 whistles and cook it till they mix well.
Serve with rice, dosa or idlis. Honestly, whatever floats your boat.
Enjoy š
