6 May, 2021
Sambhar Recipe | How To Make Sambhar At Home? No Onion, No Garlic Recipe
Sambhar Recipe without onion and garlic.
Sambhar is often pronounced as Sambaar and is a dal (lentil) and mix vegetable Stew, soured with Tamarind. It is served along with Soft Idli, Dosa, Rice, Vada or Parotta (Parantha). Sambhar is a everyday breakfast dish in many South Indian homes.
Each state and community has a different recipe for Sambhar & all of them taste delicious. Here I’m explaining simple and flavourful Sambhar Recipe.
| PREPARATION TIME | COOKING TIME | SERVES | COURSE | CUISINE |
|---|---|---|---|---|
| 10 minutes | 25-35 minutes | 4 | Main | Udupi, Karnataka (Southern India) |
INGREDIENTS:
| FOR MASALA (IN SAMBHAR) | FOR SAMBHAR | FOR TEMPERING (TADKA) |
|---|---|---|
| 1 ½ tbsp Oil | 2 cups Water | 2 tbsp Oil |
| ½ tsp Asafoetida | Salt to taste | 1 tsp Mustard seeds |
| 1 tsp Cumin Seeds | ¼ tsp Red chilli powder | 2 Sprig Curry leaves |
| ½ tsp Fenugreek Seeds | ½ tsp Turmeric powder | 2 dry Red chillies, broken |
| 5-6 Dry Red Chillies | ½ cup Toor Dal (Split Pigeon Pea) | 1 Pinch of Asafoetida |
| 3 tbsp Coriander seeds | 2 Drumsticks (remove edge and cut into 1 inch long) | |
| 2 tbsp Urad dal | 4-5 Eggplant (cut into quarters) | |
| 1 tsp Chana Dal | 2 cups Pumpkin (cut into cubes) | |
| ¼ cup fresh Coconut (white part, grated) | Assorted Veggies – 1 Cup (Bottle Gourd, Raddish, Okra, Carrots, Beans and Tomato) | |
| ¼ cup Water | 4 tbsp Sambar Masala | |
| 2 Cloves (optional) | ¼ cup Tamarind pulp | |
| ½ inch Ginger (optional) | 2 tbsp Jaggery, grated |
METHOD:
Soak toor dal (Split Pigeon Pea) in half a cup of water for about one hour. While the dal is soaking, let us make the Sambhar Masala.
FOR MASALA:
- Heat oil in a pan and add all the whole spices and dal to it; i.e. coriander seeds, fenugreek seeds, cumin seeds, urad dal, chana dal, asafoetida, cloves and ginger. Mix well and cook them on medium to high flame until they start popping.
- Add freshly grated coconut and 5-6 dry whole red chillies to it. Mix everything well and cook it for 2-3 minutes on a low flame.
- Transfer the cooked mixture to a bowl and let it cool down completely.
- After the masala cools down, transfer it into a mixer grinder and add little water to it.
- Grind the mixture into a smooth paste. Masala is ready. Keep it aside for future use. Now it’s time to make Sambhar.
FOR SAMBHAR:
- Put some toor dal in a pressure cooker and add water to it as required {Basically the quantity of water is 8 times of dal).
- Add salt to taste, turmeric powder and red chilli powder to it.
- Cover it with the lid and pressure cook until it’s done or 3-4 whistles. Let the pressure cooker release its pressure naturally.
- In another sauce pot, add 2 cups of water, salt to taste, drumstick, pumpkin, eggplant and all assorted veggies. Cook all these for 5-6 minutes.
- Now add cooked toor dal to these veggies and mix well.
- Add sambhar masala that we made earlier and mix it again. Add a little water, tamarind pulp, salt to taste and mix everything well.
- Let it cook for 5 minute on medium flame.
FOR TEMPERING (TADKA):
- Heat 1 tsp oil in a pan.
- Once the oil gets hot, add mustard seeds to it.
- When mustard seeds start crackling, add asafoetida, dry red chillies and curry leaves to it and let them splutter.
- Pour this tempering over the prepared sambar and mix well.
- Finally, add chopped jaggery and give a nice stir.
- Once the sambhar has reached the correct thickness, turn off the flame and serve hot along with Dosa, Rice, Idli, or Parantha.
