Sambar

Description

Sambar is a flavorful and aromatic lentil-based soup or stew that is commonly served in Indian restaurants. It is a staple dish in South Indian cuisine and is enjoyed as a main course or as an accompaniment to idli (steamed rice cakes), dosa (fermented rice and lentil crepes), or vada (fried lentil fritters).

The main ingredients used in preparing sambar include toor dal (split pigeon peas), tamarind pulp, and a blend of spices. Here’s a general description of the process:

1. Lentils: Toor dal is cooked until soft and mushy. It is typically pressure-cooked or simmered on the stovetop until the lentils are fully cooked and tender.

2. Tamarind: Tamarind pulp is used to impart a tangy flavor to the sambar. It is soaked in warm water, and the resulting liquid is strained to remove any seeds or fibers. The tamarind extract is then added to the cooked lentils.

3. Vegetables: A variety of vegetables are added to the sambar, such as drumsticks, carrots, potatoes, eggplant, pumpkin, okra, tomatoes, and onions. The choice of vegetables can vary depending on personal preferences and seasonal availability.

4. Spice Blend: A unique blend of spices called “sambar powder” is prepared and added to the sambar. The spice mix typically includes coriander seeds, cumin seeds, fenugreek seeds, black peppercorns, dried red chilies, and curry leaves. This spice blend gives the sambar its distinct flavor and aroma.

5. Seasoning: The sambar is further enhanced with a tempering or seasoning process called “tadka” or “tarka.” In this step, mustard seeds, cumin seeds, dried red chilies, curry leaves, and asafoetida (hing) are fried in ghee or oil until aromatic. The tempering is poured over the cooked lentil and vegetable mixture, infusing it with additional flavors.

6. Garnish: Fresh coriander leaves (cilantro) are commonly used to garnish the sambar just before serving. It adds a refreshing touch to the dish.

Sambar has a rich, hearty texture and a balanced combination of flavors that can be both spicy and tangy. It is often served hot with steamed rice, idli, dosa, or vada, and accompanied by coconut chutney and/or sambhar powder for added spiciness. The dish is popular across India and is a delightful addition to any Indian restaurant menu.