Being born Sri Lankan, did not expose me much to sambar since sambar is not on the menu. However, being in Malaysia exposed me to other Indian food and sambar is a staple side dish for banana leaf rice (yum) or thosai. My personal favourite is with rawa thosai as shown in the picture. My mother tried making the sambar on several occasions and sadly for her, it didn’t turn out very well. I don’t blame her since she has been cooking Sri Lankan dishes all her life.
Lucky for me, marrying into a Malayalee family imparted me with a few good recipes and one of them is the sambar (dhal curry). I never knew how simple it was to cook this up till I actually tried it myself. Okay, maybe I modified this recipe a little and it’s not entirely the Malayalee fashion but it’s just as good or better than restaurant standards. First and foremost, you will need the split Toor Dhal (yellowish) and sambar powder (preferably Baba’s) which you can get in any Indian groceries. Once you have this two basic ingredients, you can cook up a sambar in no time. The vegetables that go in doesn’t have to be as per recipe. You can tweak it with whatever vegetable you have in hand. There was a one time that I made a pumpkin sambar since I ran out of carrots and potatoes. Let me tell you, the pumpkin sambar was out of this world. So, don’t be too rigid with recipes, alright?
- 1~2 cups of split Toor Dhal
- 2 shallots diced
- 1 green chili halved and seeds removed
- 2 large potatoes cut into quarters
- 1 regular carrot sliced slightly thick (1.5~2cm thickness)
- 1 white carrot sliced the same way
- 2 drumsticks cut into 3~4 inches length
- 3 tbsp of sambar powder
- 3 tbsp of grated coconut (ground very fine) – optional
- 1 tsp of tamarind paste (you can add more if you like it more sour)
- Salt to taste
Special for tempering:
- 1 tsp black mustard seeds
- 4~5 curry leaves
- 3 dried chilis
- 1/2 red onion diced
- If are making sambar with brinjal or okra, instead of putting it in the sambar, you can fry it together with the tempering ingredients and dump into sambar in the end.
- Firstly, rince the dhal thoroughly and then boiling it in a pot under a medium flame with double the amount of water. Boil the dhal till it’s soft to mash with your fingers.
- Most of the water would have evaporated. If you still have some water left, you can chose to keep this or just pour out the excess water.
- Add more water till it’s triple the amount of dhal. Dump in all your onions, chili, vegetables and sambar powder into the sambar. Let this cook till you have cooked your vegetables through. Good idea to check the potato as it usually takes the longest. You want your potato to be soft and easy to mash so that when you eat, it just melts in your mouth.
- Once your sambar is cooked, add salt, tamarind and coconut. If you feel your sambar is not thick enough, add more sambar powder. And if it’s too thick, add more water. Let the sambar simmer for another minute or two and then you can turn off the flame.
- Assuming you are an excellent multi-tasker, while your sambar is cooking, you can fry all the tempering ingredients in a another pan till the onions are caramelized. If you are frying brinjal or okra with this, start frying the vegetable first before adding the tempering ingredients as the vegetables take a while to cook.
- After your sambar is done, add the tempered ingredients into it. And walla! Sambar is done. I’re sure if you make a dilute version of this, you can turn it into a soup!