Sambar recipe – Easy Sambar recipe – How to make sambar – Bachelors sambar recipe – Beginners easy and quick sambar recipe – சாம்பார் – How to make sambar in pressure cooker – Bachelor Sambar recipe – South Indian Sambar recipe – சாம்பார் செய்வது எப்படி – Sambar without sambar powder – Sambar without sambar masala powder – Sambar without coconut – Sambar without vegetables #sambar #சாம்பார்
Sambar / சாம்பார் is a South Indian lentil based stew cooked with pigeon pea and mixed vegetables usually combined with a spice blend / sambar masala powder that makes it more flavorful. Every region has its own style made with special spice blend unique to that place. A simple sambar is a mix of dal / lentil, vegetables, tamarind made with or without sambar powder. Here is an easy one pot style sambar which takes only a few minutes to make, without any use of sambar powder… perfect for beginners / bachelors & bachelorettes.
I have already share other versions of sambar in my blog and here are few you can try…
SAMBAR RECIPE ~ சாம்பார் ~ How To Make Mixed Vegetable Sambar
HOTEL SAMBAR RECIPE – TIFFIN SAMBAR – SIDE DISH FOR IDLI-DOSA
Bombay Sambar – Kadala Maavu Sambar – Instant Sambar
Should we soak dal? – Always soak dal/ lentils before cooking to aid better digestion. Dry lentils will stay firm in texture even after cooking and cause gastric issues. Soaking will make the lentils cook fast and evenly to a soft mushy texture. Also will be easy on your tummy.
When to do temper? – This can be done either before pressure cooking to make this a one pot dish. Adding the tempering at the last stage will have much fresh look and flavor.
Should we use Vegetables? – Vegetables are not a must for a simple sambar but adding will only enhance the taste and flavor. This is a quick easy version sambar which just uses basics. If you prefer to use vegetables, then use quick frozen veggies which cook much faster than fresh, just microwave them for few minutes and add it the sambar. If using fresh vegetables, just boil them with little salt and turmeric and add it to the simmering sambar along with the stock.
Is Sambar Powder a must? – Its not always a must, sambar will taste decent without any use of sambar powder. Adding fresh ground sambar masala or dry sambar powder will definitely make it more flavorful. You may add if you have them handy, use either store bought or home made sambar powder to make it more tasty.
Can we make sambar without lentils and pressure cooker? – Yes, there are other easy versions where sambar can be made without lentil / dal. Just cook veggies along with onion, tomato and green chilies, add tamarind and sambar powder. Boil, temper and garnish. This is doesn’t even need a pressure cooker, just use any regular sauce pan.
Instant Pot Method – If using an instant pot follow the same recipe and measure. Select Pressure Cook Mode and pressure cook over High Pressure for 15 minutes. Cook longer if lentils are not soaked.
Easy Sambar Recipe – How to make Sambar – Beginners Recipe
Ingredients
To pressure cook
- 1 cup Pigeon pea / Toor dal / Thuvaram paruppu
- 2 cups Water
- 1 cup Onion sliced / chopped
- 1/2 cup Tomato
- 3 small Green Chili
- 1/4 tsp Turmeric powder
- 1 tbsp Coriander powder
- 1 tsp Red Chili powder
- 2.5 tsp Salt
- 1/4 cup Tamarind extract (dilute) soak marble size in 1/4 cup water
To temper & garnish
- 2 tsp Oil
- 1 tsp Ghee
- 1 tsp Mustard seeds
- 1/2 tsp Fennugreek seeds
- 1/2 tsp Split black gram
- 1/2 tsp Cumin seeds
- 1/4 tsp Asafoetida
- 2 each Dry red chili
- 6 leaves Curry leaves
- 1/4 cup Coriander leaves
- 1 cup Water to adjust consistency
Optional
- 1 tsp Sambar powder
- 1 cup Steamed vegetables of choice
Instructions
To pressure cook
- Wash and rinse pigeon peas, soak for at least 20 to 30 minutes.
- Soaking lentils will aid better digestion, reduces cooking time and also yields a soft smooth texture.
- In a pressure cooker pan, take soaked pigeon peas, water, chopped onion, tomato & green chili.
- Add turmeric powder, coriander powder, red chili powder and salt.
- Extract pulp from the soaked tamarind and add it along. (You may add more tomatoes if you don't have tamarind)
- Put the lid on and pressure cook over high flame for up to 2 whistles. (this is 30 minutes soaked lentils)
- For no soak lentils, used 1 cup extra water and cook up to 4 to 5 whistles.
- Once done, let pressure settle naturally and then open the cooker.
- Mash it with spatula and mix well. For no soak dal the texture will be lightly firm even after cooking, use a whisk or immersion blender to mash the dal.
- At this stage, it will look thick like a semi thick dal. Adjust the consistency according to your preference by adding water.
- Switch on the flame and let it come to rolling boil and then simmer.
To temper
- Heat oil and ghee in a pan small pan.
- Temper it with mustard seeds, fenugreek seeds, split black gram, cumin seeds, dry red chili, asafoetida and curry leaves.
- Add this to the simmering sambar and mix well.
- Garnish with coriander and curry leaves.
- Simmer until desired consistency and switch off!
Optional ingredients to enhance flavor
- Add a little sambar powder for more flavorful sambar if you have it handy.
- Add any steamed or boiled veggies along with its stock while its simmering to make it more healthy.
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