SAMBAR
A delicious South Indian dal (lentil) to be eaten with idlis or white rice. It is made of 'Tur' or 'Toor' dal available at Indian grocory stores. Black or brown mustard seeds are also available there.
Provided by reya doucette
Categories Asian
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Boil dal in 1 1/4 cup water, turmeric and salt till soft like mush.
- Add corriander, tomatoes, chilli powder, methi powder, hing, tamarind paste and simmer for 5 minutes.
- In 1 tablespoon hot oil in frying pan put in mustard seeds till they pop. Add onions and fry five minutes add curry leaves.
- Pour into dal and stir once.
- Serve with idlis or white boiled rice.
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#60-minutes-or-less #time-to-make #cuisine #preparation #asian #indian
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Nansikombi Judith
[email protected]This recipe is too complicated and time-consuming. I don't have the patience to make it.
Naci karaca
[email protected]I've tried many sambar recipes over the years, but this one is definitely my favorite. It's easy to make and always turns out delicious.
Walter Mushi
[email protected]This sambar was a huge disappointment. It was bland and watery, and it didn't have any of the flavor I was expecting.
Nidai Masoyin Manzo Ne Saw
[email protected]I'm not a big fan of sambar, but I decided to give this recipe a try. I was pleasantly surprised! The flavors were really well-balanced and I enjoyed the dish a lot.
Nur Umer
[email protected]This sambar is the best I've ever had! The tamarind adds such a unique and delicious flavor. I will definitely be making this again and again.
Lori connor Galvin
[email protected]The instructions were a bit confusing and I ended up making a few mistakes. However, the sambar still turned out pretty good.
Amazing Media world
[email protected]This recipe is a keeper! I've made it several times now and it always turns out perfectly. My family loves it and it's always a hit at parties.
Faith Hubbert
[email protected]I'm not sure what I did wrong, but my sambar turned out really watery. I followed the recipe exactly, so I'm not sure what happened.
Kutlwano Mabaso
[email protected]This sambar is so delicious and flavorful! I love the way the spices blend together to create such a complex and satisfying dish.
Young Spender
[email protected]I've been making sambar for years, and this recipe is by far the best one I've tried. It's the perfect balance of spicy, tangy, and savory.
MD Miraz Biswas
[email protected]This recipe was a bit too bland for my taste. I had to add more spices and tamarind to give it some flavor.
PHEZZIE SIBIYA
[email protected]I'm not a huge fan of sambar, but this recipe changed my mind. The flavors were incredible and the dish was so easy to make. I'll definitely be making this again!
Allah Baksh
[email protected]This sambar was a hit at my party! Everyone loved it and couldn't stop raving about the flavor. I will definitely be making this again.
Nikki Reed
[email protected]I found this recipe to be a bit too spicy for my taste, but I was able to tone it down by reducing the amount of chili powder. Overall, it was a good recipe and I would recommend it to others.
Noah Regnier
[email protected]This is my go-to sambar recipe. I've made it countless times and it always turns out perfectly. The key is to use fresh ingredients and to not skimp on the spices.
Sheila Billheimer
[email protected]I tried this recipe last night and it turned out great! My family loved it, and they're not even big fans of sambar. The instructions were easy to follow and the dish came together quickly.
Sanjida Mim
[email protected]This sambar recipe is an absolute delight! The flavors are perfectly balanced, with a perfect blend of spices and tanginess. I especially appreciate the use of tamarind, which adds a unique depth of flavor.