Sambar is a staple lentil curry that you can find in any South Indian homes specially in all vegan homes, it is such a flavorful dish that can be accompanied with idli, dosa and rice. No one from the south would have missed making or tasting this Indian lentil stew. I love making sambar very often too with different veggies, you can check some here and some are yet to be posted. I've tried and still try various types of sambar with different vegetables or precisely with vegetables available, similarly I recently had some broccoli left in my refrigerator so tried my hands at making sambar with it. I was a bit hesitant at first but boldly I took a try, but guess what, the broccoli compensated the sambar really well and tasted too (am not even joking here) good. The sambar is almost similar to my vendaikai/okra sambar, but still tasted unique, I loved the dish and so did everyone at home, this will definitely be included in my upcoming lunch menu. I served it with cooked plain rice and some spicy minced meat masala, the whole platter was divine!!!
My mom always makes sambar without sambar powder and its a big hit here at my space and at home, she loads it with lots of vegetables and makes it so healthy. Interested? then check it out here.
INGREDIENTSServes 2 to 3 people
Total Preparation Time - 30 minutes
- Broccoli florets - 1 cup (or from half of a medium sized broccoli)
- Carrots - 1 (chopped into medium sized pieces)
- Shallots - 10 / Big onions - 1 (peeled and chopped)
- Tomato - 1 (chopped into cubes)
- Toor dal / Thuvaram paruppu - 1 cup (150 grams)
- Coriander leaves - A handful
- Curry leaves - Few
- Sambar powder - 1 spoon
- Red chilli powder - 1 spoon
- Turmeric powder - 2 pinches + a pinch
- Asafoetida / Hing - 2 pinches
- Jaggery / Vellam - A small piece
- Tamarind pulp / paste - 1 spoon (optional)
- Salt - As per taste
- Oil - 2 spoons
- Wash florets well in running water. Place the florets in a pan and pour water until it gets immersed well then add salt into it and place on flame. Boil on high flame for a minute or until the color changes. Then drain the water and set the florets aside.
- Add toor dal into a pressure cooker, add salt, a pinch of turmeric powder, cumin seeds, asafoetida and pour water until it gets immersed well or 2 cups. Stir well, then place the cooker on flame. Close with a lid and pressure cook for 7 minutes on low flame. The remove from flame and set aside until the pressure drops.
- Place a pan on flame and add oil, after it heats up add mustard seeds, curry leaves and let it splutter.
- Then add chopped onion and saute well on low flame.
- Now add chopped tomato, chopped carrot, broccoli florets, coriander leaves, salt and saute for a minute on low flame.
- Then add sambar powder, red chilli powder, 2 pinches turmeric powder and saute until the raw smell of the dry powders leave. Sprinkle water if necessary. (vegetables need not get cooked here)
- Now remove from flame and add this vegetable mixture into the pressure cooker with cooked dal, stir well, then add a small piece of jaggery or sugar, and tamarind pulp. (I did not add tamarind here but it still tastes good). Pour water to adjust the curry consistency approximately 300 ml. Stir well check for salt and add if necessary.
- Close the cooker with its lid and pressure cook for 5 minutes on low flame.
- Remove from flame and set aside until the pressure drops. Then serve!!
TIP 1: You can use broccoli alone without carrots and make this sambar. Or add some more veggies according to your wish.
TIP 2: Adding some jaggery or sugar to sambar always enhances the taste.
TIP 3: You can finally temper the curry with mustard seed, curry leaves and onions at the end.
Delicious and healthy sambar is now ready!! Serve with dosa or idli or rice!!