Indian Udupi Sambar Recipe

Toor dal: Pigeon pea lentils that form the base of the sambar.

Mixed vegetables: A combination of carrot, beans, and potato for added texture and nutrition.

Onion: Adds sweetness and depth to the dish.

Tomatoes: Provide acidity and richness to the sambar.

Tamarind pulp: Adds a tangy flavor to the dish.

Sambar powder: A spice blend that gives the sambar its distinctive taste.

Turmeric powder: Adds color and a subtle earthy flavor.

Mustard seeds: Used for tempering to add a nutty flavor.

Oil: Used for sautéing and tempering.

Asafoetida: A pungent spice that enhances the overall flavor.

Curry leaves: Adds a unique aroma and flavor to the sambar.

Salt: Enhances the overall taste of the dish.

Water: Used for cooking the toor dal and adjusting the consistency of the sambar.

When preparing toor dal, ensure you rinse it thoroughly under running water to remove any impurities. Soaking the dal for about 30 minutes before cooking can help it cook faster and more evenly. When using a pressure cooker, wait for at least 3-4 whistles to ensure the dal is soft and fully cooked. This will give your sambar a smooth and creamy texture.

• toor dal - Substitute with red lentils: Red lentils cook faster and have a similar texture, making them a good alternative.

• mixed vegetables - Substitute with zucchini and bell peppers: These vegetables provide a similar texture and can absorb the flavors well.

• onion - Substitute with shallots: Shallots have a milder flavor and can be used in the same quantity.

• tomatoes - Substitute with canned tomatoes: Canned tomatoes can be used when fresh tomatoes are not available, providing a similar taste and texture.

• tamarind pulp - Substitute with lemon juice: Lemon juice provides the necessary acidity and tanginess, though the flavor will be slightly different.

• sambar powder - Substitute with curry powder: Curry powder can mimic the complex flavors of sambar powder, though it may not be an exact match.

• turmeric powder - Substitute with saffron: Saffron can provide a similar color and a unique flavor, though it is more expensive.

• mustard seeds - Substitute with cumin seeds: Cumin seeds offer a different but complementary flavor profile.

• oil - Substitute with ghee: Ghee adds a rich, buttery flavor and is commonly used in Indian cooking.

• asafoetida - Substitute with garlic powder: Garlic powder can provide a similar pungent flavor.

• curry leaves - Substitute with bay leaves: Bay leaves can add a different but aromatic flavor to the dish.

• salt - Substitute with soy sauce: Soy sauce can add saltiness and umami, though it will change the flavor profile slightly.

• water - Substitute with vegetable broth: Vegetable broth adds more depth and flavor to the dish.

• Allow the sambar to cool completely before storing. This prevents condensation, which can lead to spoilage.
• Transfer the cooled sambar into airtight containers. Glass containers with tight-fitting lids are ideal for maintaining freshness.
• For short-term storage, place the containers in the refrigerator. The sambar will stay fresh for up to 3-4 days.
• For long-term storage, consider freezing the sambar. Use freezer-safe containers or heavy-duty freezer bags to prevent freezer burn.
• When using freezer bags, remove as much air as possible before sealing. This helps in preserving the flavor and texture of the sambar.
• Label the containers or bags with the date of preparation. This ensures you use the oldest sambar first and maintain a rotation system.
• To reheat refrigerated sambar, transfer it to a saucepan and heat over medium flame, stirring occasionally until it reaches the desired temperature.
• For frozen sambar, thaw it in the refrigerator overnight before reheating. Alternatively, you can use the defrost setting on your microwave.
• If the sambar appears too thick after reheating, add a little water to adjust the consistency. Simmer for a few minutes to blend the flavors.
• Always taste the reheated sambar and adjust the seasoning if necessary. Sometimes, the flavors may mellow out during storage.

• Stovetop Method: Place the leftover sambar in a saucepan. Add a splash of water to adjust the consistency if it has thickened. Heat on medium flame, stirring occasionally to prevent sticking. Once it reaches a gentle boil, reduce the heat and let it simmer for a few minutes until thoroughly heated. This method helps retain the original flavors and texture of the vegetables and dal.

• Microwave Method: Transfer the sambar to a microwave-safe bowl. Cover the bowl with a microwave-safe lid or plate to prevent splatters. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating. If needed, add a little water to maintain the desired consistency. This method is quick and convenient for a fast meal.

• Double Boiler Method: Fill a large pot with water and bring it to a simmer. Place the sambar in a heatproof bowl and set it over the simmering water, ensuring the bottom of the bowl does not touch the water. Stir occasionally until the sambar is heated through. This gentle heating method helps preserve the delicate flavors and prevents overcooking.

• Oven Method: Preheat your oven to 350°F (175°C). Transfer the sambar to an oven-safe dish and cover it with aluminum foil to prevent drying out. Heat for about 20-25 minutes, stirring halfway through. This method is ideal if you are reheating a large quantity and want to maintain the sambar's rich flavors.

• Instant Pot Method: If you have an Instant Pot, use the sauté function to reheat the sambar. Add a little water if necessary, and stir occasionally to prevent sticking. This method is efficient and retains the sambar's taste and texture.

• Slow Cooker Method: Transfer the sambar to a slow cooker and set it on low heat. Allow it to warm up gradually over 1-2 hours. This method is perfect for a hands-off approach and ensures the sambar is evenly heated without losing its essence.

• Pressure cooker: Essential for cooking the toor dal quickly and efficiently until it becomes soft.

• Pan: Used for sautéing the onions, tomatoes, and vegetables, and for simmering the sambar.

• Spatula: Handy for stirring and mixing the ingredients in the pan.

• Knife: Necessary for chopping the onions, tomatoes, and mixed vegetables.

• Cutting board: Provides a safe surface for chopping the vegetables and onions.

• Measuring cups: Useful for accurately measuring the toor dal, tamarind pulp, and other ingredients.

• Measuring spoons: Important for measuring the sambar powder, turmeric powder, and other spices.

• Serving spoon: Ideal for serving the hot sambar with rice or idli.

• Bowl: Used for holding the chopped vegetables and other ingredients before adding them to the pan.

• Ladle: Perfect for stirring the sambar while it simmers and for serving it.

Prep ingredients ahead: Chop vegetables and onions in advance to save time during cooking.

Use a pressure cooker: Cook toor dal quickly using a pressure cooker instead of boiling it on the stove.

Ready-made tamarind pulp: Use store-bought tamarind pulp to avoid the time-consuming process of extracting it from tamarind pods.

Pre-mixed sambar powder: Opt for pre-mixed sambar powder to skip the step of blending spices.

Batch cooking: Make a larger batch of sambar and freeze portions for future meals.