Sambar powder is the main ingredient of sambar which gives aroma and good flavor. Then how will sambar without sambar powder taste? Sure this question would really bother your minds. But, truly I have a great answer and a great recipe here. Sambar without sambar powder will taste awesome and with rich aroma and flavor. This recipe will give you a hand when you run out of sambar powder or if you feel like you want a change. Sambar (Lentil stew with vegetables) is the main traditional gravy type recipe of southern India especially Tamil Nadu. This is my Mom's way of making sambar, in which she dumps in a lot of healthy vegetables, so its way more healthy and tasty. Addition of baby corn is another highlight. Also she makes potato recipes (click here for spicy potato side-dish recipes) as sides and instant raw mango pickle (click here for tangy & spicy pickle recipe) and cabbage poriyal (click here and here for recipes) for accompanying this sambar which will make the plate more yummier. I just love that treat and my hubby is also a fan for this type of sambar. For normal type sambar recipe click here. Now lets move on to the recipe.
- Toor dal/Split pigeon peas - 1 cup
- Pearl onions/Shallots - 1 cup (chopped)
- Carrot - 2 (Sliced)
- Baby corn - 2 (Sliced)
- Raddish - 2 (Sliced)
- Lady's finger - 2 (Chopped lengthwise)
- Avarakkai/Broad beans (Hyacinth beans) - 5 (Chopped into 2 inch sized pieces)
- Brinjal - 5 to 8 (Cubed)
- Garlic pods - 2
- Coriander leaves - A handful
- Curry leaves - Few
- Tamarind - 1 inch sized ball
- Red chilli powder - 2 spoons
- Coriander powder - 3 spoons
- Turmeric powder - A pinch
- Asafoetida - 1/2 spoon
- Mustard - 1/2 spoon
- Cumin seeds - 1/2 spoon + 1/2 spoon
- Fenugreek seeds - 1 spoon
- Salt - As per taste
- Oil - 5 spoons
- Soak tamarind in water for 30 minutes, then extract tamarind water from it (remove the pulp and discard it). Set the tamarind water aside.
- Meanwhile do the other preparations.
- For preparation of dal, add the following in a pressure cooker and pressure cook for 10 minutes and set aside.
(Cooked Dal - Preparation)
1. Toor dal - 1 cup
2. Water - 2 cups
3. Pearl onions/Shallots - 2 (peeled and whole)
4. Garlic pods - 2 (peeled and whole)
5. Turmeric powder - A pinch
6. Salt - As per taste
(Add a spoon of oil to avoid over spilling through cooker nozzle)
- Now in a pressure cooker add oil, after it heats up add mustard seeds, and let it splutter, then add cumin seeds, onions, curry leaves, and coriander leaves and saute for a minute.
- Then add the dry powders such as red chilli powder, coriander powder, and stir for a minute.
- Now add all the chopped vegetables and salt and stir well.
- Add 2 cups of water or until the vegetables sink.
- Close the cooker with a lid and pressure cook for 3-4 minutes after first whistle.
- After the vegetables gets cooked, remove cooker from flame and open the cooker lid after the pressure gets fully released.
- Then add the cooked dal and stir well.
- Place on flame again, add tamarind water.
- Check for salt content and add salt and water if necessary.
- Let it sit on flame for 2 minutes and then remove from flame.
TIP 1: Add beans, potatoes and any other vegetable of your choice. Dumping a lot of vegetables makes it more healthy and yummy.
TIP 2: Asafoetida is the basic secret for sambar without sambar powder. It gives the necessary aroma so add atleast 1/2 spoon for the above measurement.
TIP 3: Add a piece of raw mango to enhance flavor and reduce the usage of tamarind.
Serve with spicy potato recipe or any spicy side-dishes like cabbage stir fry and enjoy!! I love it with Instant raw mango pickle!!