This Americanized sambar recipe combines the traditional South Indian flavors of lentils, tamarind, and spices with a touch of American twist. Creamy lentils, tangy tamarind, and aromatic spices come together to create a comforting and satisfying meal that will surely become a favorite in your household. This dish is perfect for a cozy dinner or a hearty lunch, and is sure to impress your family and friends with its unique flavors.
Ingredients
- 1 cup of Toor dal (split pigeon peas)
- 2 medium-sized carrots, diced
- 1 small eggplant, diced
- 1 medium-sized onion, chopped
- 2 tomatoes, chopped
- 1/4 cup of tamarind pulp
- 2 teaspoons of sambar powder
- 1 teaspoon of turmeric powder
- 1 teaspoon of mustard seeds
- 1 teaspoon of cumin seeds
- 1/2 teaspoon of asafoetida (hing)
- 10-12 curry leaves
- 2 dried red chillies
- 2 tablespoons of oil
- Salt to taste
- Water as needed
Directions
- Wash the Toor dal and soak it in water for 30 minutes.
- Pressure cook the dal with turmeric powder and water until soft and mushy.
- Heat oil in a large pot and add mustard seeds, cumin seeds, asafoetida, curry leaves, and dried red chillies.
- Add onions and sauté until translucent.
- Add carrots, eggplant, and tomatoes, and cook until the vegetables are soft.
- Add the tamarind pulp, sambar powder, salt, and water. Mix well and bring it to a boil.
- Add the cooked dal to the pot and simmer for 10-15 minutes until the flavors meld together.
- Adjust the consistency by adding more water if needed.
- Serve hot with steamed rice or idli.
- Enjoy the fusion of Indian and American flavors!
Interesting Facts
Sambar is a traditional South Indian dish that is typically eaten with rice, idli, or dosa.
The addition of American ingredients like carrots and eggplant adds a new twist to this classic recipe.
Tamarind pulp gives sambar its characteristic tangy flavor.