Sambar is a vegetable stew or chowder based on a broth made with tamarind popular in South India. Sambar is made with a paste of fresh, grated and roasted coconuts and spices, instead of sambar powder.
Sambar is usually served with steamed rice as one of the main courses . Vada sambar and idly sambar are popular for breakfast or evening snack in the south Indian states.
Split moong dal 1/2 cup
Red onion 1 chopped
Tomatoes 2 big (chopped )
Turmeric Powder 1/4 tsp
Tamarind I marble size * see notes
Green chilli 1 slit vertically
Salt to taste
Fresh coriander leaves few.
To roast and grind
Dry Red chillies 3
Channa Dal / Split Chickpeas 1 tsp
Coriander seeds 1 1/2 tsp
Coconut 1 tbsp
Dry roast the ingredients given under “to roast” and grind it to a fine paste with some water.Set aside.
Pressure cook the moong dal,onion,tomato,green chilli with salt,turmeric and 1 1/2 cups of water.
Once the steam is off the cooker , open the cooker and add tamarind extract and the ground paste.
Let it boil for 10 minutes.Check the seasoning and add fresh coriander leaves.Turn off the heat.
You can avoid tamarind , if you have tomatoes that are sour.
Sambhar can be prepared with toovar-dal/ pigeon peas too instead of Mung dal .