Sambar Recipe For Dosa Hotel Style Easy Cooking Method

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Sambar Recipe for Dosa: A South Indian Delight

Introduction

Sambar, a flavorful lentil-based vegetable stew, is a staple in South Indian cuisine. It’s typically savored with dosas (rice and lentil crepes) and offers a perfect blend of spices, vegetables, and lentils. This blog post will guide you through crafting an authentic Sambar recipe, detailing everything from ingredients and nutritional information to step-by-step cooking procedures and handy tips.

Sambar Recipe For Dosa Hotel Style Easy Cooking Method

Items Required List

• Toor dal (split pigeon peas) – 1 cup
• Tamarind paste – 1 tbsp
• Vegetables (okra, pumpkin, carrot, eggplant) – 2 cups, chopped
• Sambar powder – 2 tbsp
• Turmeric powder – 1 tsp
• Mustard seeds – 1 tsp
• Asafoetida (hing) – A pinch
• Curry leaves – 10-12
• Dried red chilies – 2
• Coriander leaves for garnish
• Salt to taste
• Water as required
• Oil – 2 tbsp

Items Quantity

Refer to the Items Required List for precise quantities.

Nutritional Information

A serving of sambar contains approximately:

• Calories: 120-150
• Protein: 6g
• Carbohydrates: 20g
• Fiber: 5g
• Fat: 3g (Specific values may vary based on vegetable choices and portion sizes.)

Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes

Cooking Steps Overview

1. Cook the lentils until mushy.
2. Sauté the vegetables with spices.
3. Combine the lentils, vegetables, and tamarind paste.
4. Temper with mustard seeds, curry leaves, and red chilies.
5. Garnish with coriander leaves.

Step-by-Step Cooking Procedure

1. Prepare the Lentils: Rinse 1 cup of toor dal and cook it with 3 cups of water, ½ tsp of turmeric, and a few drops of oil in a pressure cooker until soft and mushy.
2. Cook the Vegetables: In a pan, heat 1 tbsp of oil and add the chopped vegetables, ½ tsp of turmeric, salt, and 2 tbsp of sambar powder. Sauté until they’re halfway cooked.
3. Blend the Flavors: Add the cooked vegetables to the mushy lentils. Mix in 1 tbsp of tamarind paste and additional water if required. Simmer for 10-15 minutes.
4. Tempering: In a small pan, heat 1 tbsp oil, add 1 tsp mustard seeds, a pinch of asafoetida, 10-12 curry leaves, and 2 dried red chilies. Once the mustard seeds start to splutter, add this mixture to the sambar.
5. Garnish: Finally, garnish with chopped coriander leaves.

Tips

• For a more tangy flavor, adjust the tamarind paste as per your taste.
• Use a variety of vegetables to enrich the flavor and nutritional content.
• Roasting the sambar powder beforehand can enhance its aroma and taste.

Things to Know

• Sambar Powder: This is a critical ingredient made from roasting and grinding various spices and lentils. While it’s readily available in stores, homemade sambar powder has a fresher taste.
• Consistency: Sambar should have a moderately thick consistency, not too watery nor too thick. Adjust water accordingly.

FAQ

Q: Can I use other lentils instead of toor dal?
A: Yes, masoor dal or moong dal can be used, but toor dal is traditional and preferred for its creamy texture and taste.

Q: How can I make it spicier?
A: Increase the amount of sambar powder or add more dried red chilies during the tempering process.

Q: Can I store leftover sambar?
A: Yes, it can be refrigerated for 2-3 days. Reheat well before serving.

Conclusion

Sambar is more than just a dish; it’s a delightful experience that brings a taste of South India to your plate. With this comprehensive guide, you’re now ready to make a delicious bowl of sambar that pairs wonderfully with dosa. Enjoy the cooking process, and relish your homemade sambar!