Pining for your Mom's Sambar?

In all the cooking I have done over the years, one dish that seems to be a hit or miss each time I attempt to make it, is “SAMBAR” a delectable concoction of lentils and vegetables. It is a common accompaniment for steamed rice during lunch and also served with popular breakfast dishes such as Dosa (rice and lentil pancakes) or Iddlis (steamed rice and lentil cakes). It is also commonly served as a dipping sauce for Vadai (deep fried lentil fritters which look like mini-donuts).

It is called the same everywhere in India, but it is guaranteed to taste different, as you traverse the sub-continent: from hot & sour, to almost sweet and all flavors in-between.

Most commonly a hot & sour lentil curry made with Toor Dal (pigeon pea) (a variety of lentil), locally available vegetables, tamarind (a sour fruit) and a special spice mixture. Variations to the recipe may include addition of ground coconut, sweetening agents such as jaggery (a variety of sugar) etc.

TIP: for people who have difficulty in digesting lentils, a cup of cooked and mashed elephant yam (or Suran, which is available canned at Indian grocers) can be used instead of the dal. I got this tip from Lakshmi Nair a very famous Indian Cooking Show host

Almost everyone who makes Sambar would claim that theirs is the best. My mom makes THE BEST Sambar. Or so I claim. After many trials spanning over 20+ years, I think I can now make a decent Sambar. Although it may not be quite as good as my Mom’s, I think it is close.

RECIPE FOR “MY” VERSION OF SAMBAR

Serves about 6-8 persons

Prep time: approximately 30-35 minutes.

¾         Cup Toor Dal (also called Tuvar) – yellow Split Pigeon Peas

2.5       Tablespoons Oil

1          Onion peeled and cut into small cubes

¾         Cup Eggplant cut into small cubes

3          Drumsticks (a vegetable that looks like the sticks used to play drums!!)

2          Hot Green chili peppers slit lengthwise (de-seed to reduce pungency)

½         Cup Tomato cut into small cubes (or use crushed or diced canned tomatoes)

1          Heaped teaspoon Tamarind concentrate (brand Tamicon) or Lemon juice

5          Okras cut into 1 inch pieces (frozen or fresh can be used)

½         Teaspoon Sugar - optional

Salt to taste

2-3       Teaspoons Sambar powder (Brahmins or Eastern are ones I usually use)

1          Teaspoon Mustard seeds

2          Dry red chili peppers (break into 1 inch pieces)

Curry leaves a few (available at most Indian grocers)

1          Pinch Methi (Fenugreek) seeds

3         Tablespoons chopped Cilantro

Preparation Method:

Step 1: Wash and soak dal for about 3 hours to rehydrate it (to make it soft). Add sufficient water to completely submerge the dal and cook covered until the dal is very soft. Add a teaspoon of oil to hasten cooking. Once the lentils are cooked, mash them gently with a spoon and set aside.

TIP: do not add any salt while cooking as it retards the cooking of the dal.

I typically pressure cook 1-2 cups of dal at a time and freeze the unused portion for later use. Pressure cooking cuts down cooking time considerably and eliminates the need for pre-soaking.

Step 2: In another deep pan, heat 1 tablespoon of oil. Add the cut onions, eggplant, drumsticks and hot green chili peppers and sauté for about 3 minutes. Other vegetables such as butternut squash (peeled and cut into small cubes), bottle gourd (cut into small pieces), carrots, shallots etc can also be used. Just make sure that the quantity of veggies is in proportion to the amount of cooked dal.

Then add the tomato, cooked dal and about 2 cups of water (more water can be added later if the curry is too thick). Add salt, sugar, and Sambar Powder. Mix well and continue cooking on low heat for about 6-8 minutes until vegetables are tender.

Note: Sambar Powder is a mixture of Chilies, Coriander, Turmeric, Asafetida, Fenugreek and other spices. Some people prefer to use these powders separately to control the flavor. But I have been quite successful in making a good Sambar from store-bought Sambar Powder such as Brahmins, Eastern etc. 

Asafetida is believed to help prevent indigestion and research indicates that Fenugreek helps in diabetes management.

Step 3: Now add the tamarind extract or lemon juice, and Okra. Simmer for about 5 minutes until the okra is tender. Transfer Sambar to a serving dish.

TIP: Add the Okra only after you add the souring agent (tamarind or lemon juice) as the acidity prevents the okra from becoming slimy

Step 4: Seasoning: Heat remaining oil in a small skillet. Turn heat down to low/simmer and add dry red chili peppers, mustard seeds and curry leaves. Cover with a splatter guard or lid as the mustard will start popping. After mustard stops popping, add Methi seeds (fenugreek) and sauté for a just a few seconds, taking care not to burn the fragile seeds. Immediately add the seasoning to the hot Sambar. Garnish with fresh cilantro, cover and allow the Sambar to rest for a few minutes. Serve hot with rice, Dosa, iddli etc.

Storing: Sambar can be refrigerated for 2-3 days. Reheat thoroughly in the microwave or on the stove top. Add some fresh cilantro to bring “freshen” up the Sambar.