Tangy Tomato Sambar
Tangy Tomato Sambar is a traditional South Indian lentil stew made with tangy tomatoes, aromatic spices, and fresh vegetables. This flavorful dish is a staple in South Indian cuisine and is often served with steamed rice or idli.
Ingredients
- 1 cup Toor dal (split pigeon peas)
- 3 ripe tomatoes, chopped
- 1 onion, chopped
- 1 small eggplant, cubed
- 2-3 green chilies, slit
- 1/2 teaspoon turmeric powder
- 1 tablespoon tamarind paste
- 2 tablespoons sambar powder
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- A few curry leaves
- 2 tablespoons oil
- Salt to taste
Instructions
- Pressure cook the toor dal with 2 cups of water, turmeric powder, and a few drops of oil until soft.
- In a separate pot, heat oil and add mustard seeds. Once they splutter, add cumin seeds and curry leaves.
- Add chopped onions and green chilies. Sauté until the onions turn translucent.
- Add chopped tomatoes and cook until they turn mushy.
- Add cubed eggplant and cook for a few minutes.
- Add tamarind paste, sambar powder, and salt. Mix well.
- Add the cooked dal to the pot and bring the sambar to a boil. Simmer for 10-15 minutes.
- Adjust the consistency by adding water if needed. Check for seasoning and adjust as per taste.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 25g
- Protein
- 8g
- Fat
- 3g
Supplies
Pressure Cooker Cooking Pot Stirring Spoon
Tools
Knife Cutting Board
Serving suggestions
Serve the Tangy Tomato Sambar hot with steamed rice or idli. It also pairs well with dosa or vada.
Tips & tricks
For added flavor, garnish the sambar with fresh cilantro before serving.
Cost
$8