Sambar made with homemade sambar powder

Sambar Powder

Makes roughly 280-290 grams

Time: 20 minutes

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Ingredients for Sambhar powder

• 1 cup coriander seeds

• 1/2 cup chana dal (split chickpea lentils)

• 1/8 cup toor dal (split pigeon peas)

• 15 dry red chillies

• A generous handful of curry leaves (fresh or dried)

• 1/2 tbsp black peppercorns

• 2 cloves

• 1/8 cup urad dal (split black gram or white lentils)

• 1/2 tbsp fenugreek seeds

• 1/2 tbsp cumin seeds

• 1/2 tbsp mustard seeds

• 2 tsp dry ginger powder

• 2 tsp dried garlic powder

• 1 tsp asafoetida

• 1tsp turmeric powder

• 1/2 tsp rock salt or Himalayan pink salt

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Recipe

1. Take a small pan ( 8 inch size would be ideal) and place it on medium heat. Once the pan is moderately hot, begin toasting the spices. The goal is to gently remove moisture, release aromatic oils, and make the spices slightly crunchy so they grind more easily later.

2. There is no strict order for toasting, but timing matters. Certain spices are toasted together because they are similar in size and require a similar roasting time. Toast coriander seeds for about 3 minutes, then transfer them to a large plate to allow them to cool down. The plate should be large enough to fit all the toasted spices in one layer.

3. Add chana dal and toast for about 6 minutes.

4. Next, toast toor dal for 2 minutes.

5. Then, add dried red chilies and toast for 3 minutes. After the first minute, add black peppercorns, dried curry leaves, and cloves. Continue toasting everything together for the remaining 2 minutes, then transfer to the plate.

6. Add fenugreek seeds, urad dal, cumin seeds, and mustard seeds together and toast for about 2 minutes.

7. Switch off the heat and immediately add the dry ginger powder, garlic powder, asafoetida, turmeric powder and rock salt or Himalayan pink salt. Stir everything in the warm pan for about 30 seconds, then transfer all the toasted spices to the plate to cool completely before grinding.

8. Grind everything to a coarse powder. Let it cool down and then store in an airtight jar.

Sambar

Makes for 3-4 people

Time: 50 minutes

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Ingredients for Sambar 

• 1/3 cup toor daal

• 150 grams zucchini

• 1 medium tomato (100 grams by weight)

• 4 baby carrots

• 75 grams cauliflower

• 1 tbsp ginger garlic paste

• 10 curry leaves (fresh or dried)

• 2 tsp salt

• 1/4 tsp turmeric powder

• 2 cups + 1 1/4 cups water

• 1/8 cup oil

• 1/8 tsp asafoetida (heeng)

• 1.5 tsp mustard seeds

• 1/4 tsp cumin seeds

• 4-5 curry leaves (fresh or dried)

• 70 grams finely chopped red onions

• 2.5 tbsp Sambhar powder

• 2 tbsp tamarind concentrate

• 1/4 tsp red chilli powder

• Cilantro for garnish

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Recipe

• Wash the toor dal thoroughly and add it to the Instant Pot. Finely chop the zucchini, tomatoes, cauliflower, and carrots, then add them to the pot along with the ginger-garlic paste, curry leaves, salt, turmeric powder, and water.

• Seal the lid and cook on Low Pressure for 25 minutes, followed by a natural pressure release.

• About 20 minutes into the cooking time, begin preparing the tadka. Heat oil in a small pan over medium heat. Once the oil is hot, add the asafoetida, mustard seeds, cumin seeds, and curry leaves. Let the seeds crackle.

• Add the finely chopped onions and sauté for about 5 minutes.

• Add the sambar powder and sauté for 1 minute.

• Stir in the tamarind concentrate and cook for another minute. Pour in 4 tbsp water to loosen the gravy, then switch off the heat and set the tadka aside until ready to use.

• Once the Instant Pot is opened, mash the dal and vegetables using a potato masher.

• Turn on the Sauté function and add the prepared tadka. Pour 1¼ cups hot water into the tadka pan, swirl to release any remaining masala, and add it to the Instant Pot.

• Add 1 tsp salt and 1/2 tsp red chili powder. Once the sambar comes to a boil, let it simmer for 4–5 minutes.

Garnish with freshly chopped cilantro before serving.

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Notes

• Be careful not to over-toast the spices for the sambar powder. Spices can quickly darken, burn, and develop a bitter flavor.

• I usually use dried curry leaves for both sambar and sambar powder because that is what is available to me but fresh curry leaves work well too. If using fresh curry leaves for the sambar powder, toast them separately until all the moisture has evaporated. Fresh curry leaves have a stronger aroma and flavor than dried curry leaves, so adjust the quantity accordingly.