Guide To Serve Sambar Recipe In Marathi The Best

Posted on

Sambar, a lentil and vegetable stew, is a cornerstone of Maharashtrian cuisine. Its warm, comforting flavors and versatility make it a staple in many households. This guide delves deep into the secrets of creating an authentic and mouthwatering sambar, perfect for any occasion.

Understanding Sambar

सांबार  Sambar Recipe in marathi  South indian style sambar  cook with  mayura
सांबार Sambar Recipe in marathi South indian style sambar cook with mayura

Sambar comes in various regional variations, but the core ingredients remain consistent. Split pigeon peas (toor dal) simmered with vegetables like onions, tomatoes, and often drumsticks, form the base. A unique spice blend, sambar powder, adds depth and complexity. Fresh herbs like coriander leaves and curry leaves elevate the aroma. Sambar can be enjoyed with rice, dosa, or even idli.

Ingredients

1 cup toor dal (split pigeon peas)

  • 1 medium onion, finely chopped
  • 1 medium tomato, finely chopped
  • 1 medium drumstick, chopped (optional)
  • 1 tablespoon tamarind paste
  • 1 tablespoon sambar powder
  • 1 teaspoon jaggery (or brown sugar)
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon red chili powder (adjust to spice preference)
  • 1 teaspoon mustard seeds
  • 1 sprig curry leaves
  • 1 sprig coriander leaves, chopped (for garnish)
  • Salt to taste
  • Vegetable oil for cooking

  • Directions

    1. Wash and soak the toor dal in enough water for at least 30 minutes.
    2. In a pressure cooker, heat oil and add mustard seeds. When they splutter, add curry leaves and chopped onions. Sauté until the onions become translucent.
    3. Add chopped tomatoes and cook until they soften.
    4. Drain the soaked toor dal and rinse it again. Add the dal to the pressure cooker along with turmeric powder, red chili powder, and sambar powder.
    5. Pour in enough water to cover the dal by about an inch. Season with salt to taste.
    6. If using drumsticks, add them at this point.
    7. Close the pressure cooker lid securely and cook on medium heat for 3-4 whistles, or until the dal is soft and mushy.
    8. Once the pressure releases naturally, open the cooker and mash the dal slightly with a potato masher (optional for a thicker consistency).
    9. Add tamarind paste and jaggery (or brown sugar). Stir well and simmer for another 5-7 minutes, allowing the flavors to meld.
    10. Garnish with chopped coriander leaves and serve hot with rice, dosa, or idli.

    Nutrition Facts (per serving)

    This is an approximate estimation and may vary depending on the ingredients used.

    Calories: 250

  • Fat: 5g
  • Carbohydrates: 40g
  • Protein: 15g
  • Fiber: 5g

  • Note: These nutrition facts are based on a standard serving size of one cup of sambar. The actual calorie count and nutrient content may vary depending on the specific ingredients used and the portion size.

    Conclusion

    Sambar is a simple yet flavorful dish that embodies the essence of Maharashtrian comfort food. With its versatility and adaptability, it caters to various dietary needs and preferences. So, next time you crave a warm and satisfying meal, whip up a pot of sambar and experience the magic of this quintessential Maharashtrian culinary delight.

    FAQs

    1. Can I use a different type of lentil besides toor dal?

    Yes, you can substitute toor dal with other lentils like moong dal (green gram) or masoor dal (red lentils). However, the cooking time might vary slightly.

    2. What can I do if my sambar is too spicy?

    If your sambar is too spicy, you can add a bit of coconut milk or yogurt to tone down the heat. You can also add a pinch of sugar to balance the flavors.

    3. How can I store leftover sambar?

    Sambar can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat it gently on the stovetop before serving.

    4. What are some variations of sambar?

    There are many regional variations of sambar. Some popular variations include Maharashtrian sambar, Udupi sambar (made with coconut), and Mysore sambar (made with vegetables like bottle gourd and okra).

    5. Can I make sambar powder at home?

    Yes, you can definitely make sambar powder at home. There are many recipes available online, allowing you to customize the spice blend to your liking.