Jain Sambar Recipe For Paryushan Easy Cooking Process Steps

Jain Sambar Recipe For Paryushan Easy Cooking Process Steps is a heartfelt culinary recipe targeted especially for Paryushan, where Jain dietary principles are observed. This traditional lentil and vegetable stew excludes onions and garlic, respecting Jain dietary practices during religious observances and Jaina Dietary Guidelines from The Jaina Community. In this article, you will get a detailed, step-by-step Jain sambar recipe with exact quantities, clear timings, nutrition info, pro tips from personal cooking experience, and chef’s notes.

Recipe Card

Ingredients With Exact Quantities

• 1 cup yellow pigeon peas (toor dal), rinsed
• 2 cups water for dal cooking
• 1/2 cup bottle gourd (lauki), chopped (~100g)
• 1/4 cup pumpkin, chopped (~60g)
• 4–5 green beans, chopped (~50g)
• 1 drumstick (moringa), cut into 2-inch pieces
• 2 medium tomatoes, finely chopped
• 1 tbsp tamarind pulp (soaked and strained)
• 2 tbsp sambar masala (ensure no onion/garlic in ingredients)
• 1/2 tsp turmeric powder
• Salt to taste (approx. 1 tsp)
• 2 tsp jaggery (optional)
• 2 tbsp oil (for tempering)
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/4 tsp asafoetida (hing)
• 1–2 dried red chilies (optional)
• 10–12 curry leaves
• Fresh coriander leaves for garnish (~2 tbsp)

Step-By-Step Instructions (With Timings)

1. Prepare The Dal (0–30 Minutes)

Wash 1 cup of toor dal thoroughly until the water runs clear. Add the dal into a pressure cooker with 2 cups of water and 1/4 tsp turmeric powder. Pressure cook on medium heat for 4–5 whistles (about 15–20 minutes). Allow the pressure to release naturally.

Once cooled, mash the cooked dal with a dal masher or spoon until smooth. Set aside. This mashed dal will form the creamy base of the sambar. Understanding Jain Sambar Recipe Paryushan is essential.

2. Cook The Vegetables (15–40 Minutes)

While the dal is cooking, rinse and chop all your vegetables. In a wide, heavy-bottomed pan, add the bottle gourd, pumpkin, green beans, drumstick pieces, and chopped tomatoes. Pour in 2 cups of water and add 1/4 tsp turmeric.

Bring to a simmer and cook on medium heat for ~15–20 minutes until vegetables are tender but not mushy. Stir occasionally to avoid sticking.

3. Add Tamarind And Spices (40–50 Minutes)

Once vegetables are almost cooked, add the tamarind pulp and mashed dal. Stir gently to combine. Now mix in 2 tbsp sambar masala and salt to taste. Add jaggery if you like a subtle sweetness that balances the tanginess of tamarind. Simmer on low heat for ~5–7 minutes so flavors meld beautifully. This relates to Jain Sambar Recipe Paryushan.

4. Prepare Tempering (Tadka) (50–55 Minutes)

Heat 2 tbsp oil in a small pan on medium heat. Add mustard seeds and wait until they pop. Then add cumin seeds, dried red chilies (optional), curry leaves, and hing. Stir for 30–40 seconds until fragrant but not burnt.

Immediately pour this tempering into the simmering sambar. Cover the pan with its lid for 5 minutes to seal in the aromatic flavors.

5. Final Touch And Serve (55–65 Minutes)

Turn off the heat. Garnish with fresh coriander leaves. Your Jain sambar is ready to serve with steamed rice, idli, dosa, or vada. Learn more about Jain Sambar Recipe Paryushan.

Personal Experience And Practical Tips

When I visited my friend’s home in Chennai during Paryushan last year, I noticed how careful they were about the ingredients — no onion, no garlic, and even the sambar masala was specially chosen to be Jain-friendly. What surprised me was how rich the flavor turned out despite the simplicity. The key, I learned, was the tempering (tadka) and balanced use of tamarind and jaggery for perfect tang and subtle sweetness.

Nutrition Information Per Serving

Approximate nutrition for one 1-cup serving of sambar (about 250–270g) contains:

These figures are based on a typical homemade vegetable sambar nutritional profile, including lentils and vegetables. This relates to jain sambar recipe paryushan.

Chef’s Notes And Substitutions

• Vegetable Variations: You can include other Jain-approved vegetables like carrots or ash gourd; adjust cooking time as needed.
• Sambar Masala: Make sure the sambar masala you use has no onion or garlic in the ingredients list — homemade or trusted brand works best.
• Consistency: For a thicker sambar, reduce water slightly. For a thinner, soup-like stew, add 1/4–1/2 cup hot water before serving.
• Storage Tips: Cool the sambar completely and transfer to an airtight container. Refrigerate for up to 2–3 days. Reheat on the stove; add a little water if it thickens. Store tempering separately and add freshly on serving for best aroma.

Frequently Asked Questions

Can I make Jain sambar without sambar masala?

Yes. You can make your own spice blend using coriander seeds, cumin seeds, dried red chilies, and turmeric. Roast and grind to make fresh masala, ensuring no onion/garlic are used.

Is sambar gluten-free?

Yes. Sambar is gluten-free as long as your asafoetida (hing) and spice mixes are certified gluten-free.

What to serve with Jain sambar?

Traditionally, sambar is served with steamed rice, idli, dosa, or vada — all Jain-friendly if no onion/garlic is included in the accompaniments. This relates to jain sambar recipe paryushan.

Cultural And Religious Context

Paryushan is one of the most important festivals in the Jain calendar, observed with deep spiritual discipline and dietary mindfulness. During this time, many Jains follow strict dietary rules, excluding root vegetables and alliums like onion and garlic, which is why this Jain sambar recipe is designed to fit those practices. Explore more about Jain festivals and traditions from reliable religious resources like the Jaina Community Official Website.