Sambar

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Preparation & Soaking

   First, gather all your tools: pressure cooker, large pot, small tempering pan, chopping board, knife, measuring cups and spoons. Rinse 1/2 cup of toor dal under running water until the water runs clear. In a small bowl, soak the lemon-sized ball of tamarind in 1/2 cup of hot water for 10 minutes to soften it. While it soaks, chop 1 medium onion and 1 medium tomato into 1-inch pieces. Lightly peel 1 large drumstick and cut it into 2-inch pieces.

2. 02

   Pressure Cook Dal

   Transfer the rinsed toor dal to the pressure cooker. Add 1.5 cups of water to the dal. Close the lid and cook on medium-high flame until you hear 3 whistles. After 3 whistles, turn off the flame and let the pressure release naturally for about 5-7 minutes. Once the pressure is released, open the cooker and mash the dal with the back of your stirring spoon until it's smooth and mushy.

3. 03

   Extract Tamarind Pulp

   Go back to your soaked tamarind. Use your fingers to squeeze and mash the softened tamarind in the hot water. Strain this mixture through a fine-mesh sieve over a bowl, pressing down on the pulp to extract all the liquid. Discard any remaining fibrous bits and seeds. You should have about 1/2 cup of thick tamarind pulp.

4. 04

   Boil Vegetables

   Place the large pot on medium flame. Add the chopped onion, tomato, and drumstick pieces to the pot. Pour in 2 cups of water and the extracted tamarind pulp. Add 1.5 teaspoons of salt. Bring the mixture to a boil, then reduce the flame to medium-low, cover the pot, and let it simmer for 10-12 minutes, or until the drumstick pieces are tender when poked with a knife, but not falling apart.

5. 05

   Combine Dal & Sambar Powder

   Once the vegetables are tender, add the mashed toor dal from the pressure cooker into the pot with the vegetables. Stir well to combine everything. Now, add 2 tablespoons of sambar powder to the pot. Mix thoroughly to ensure the powder is fully dissolved and there are no lumps.

6. 06

   Simmer Sambar

   Bring the sambar mixture back to a gentle simmer on medium-low flame. Let it cook for another 8-10 minutes, stirring occasionally to prevent sticking. The sambar will thicken slightly and the flavors will meld together. You'll notice a fragrant aroma filling your kitchen.

7. 07

   Prepare Tempering

   While the sambar simmers, prepare the tempering. Place the small tempering pan or kadhai on medium flame. Add 2 tablespoons of oil. Once the oil is hot (you'll see slight ripples), add 1 teaspoon of mustard seeds. Let them splutter vigorously – this takes about 30 seconds. They will pop and jump in the pan.

8. 08

   Add Tempering to Sambar

   Immediately after the mustard seeds splutter, add 2 dry red chillies (broken in half), 1 sprig of fresh curry leaves, and a pinch of hing to the tempering pan. Be careful, as the curry leaves will crackle and sizzle loudly. Fry for about 15-20 seconds until the chillies darken slightly and the curry leaves become crisp. Do not burn them.

9. 09

   Final Touch

   Carefully pour the hot tempering mixture directly into the simmering sambar in the large pot. Be cautious as it will sizzle. Stir the sambar gently to mix in the tempering. Turn off the flame. Your delicious Sambar is ready to be served hot with rice or idli!