New Delhi: Pongal is one of South India’s most cherished festivals, celebrated with colourful traditions, heartfelt prayers, and, of course, an array of delicious food. At the heart of this festival is Sambar, a rich and flavourful lentil stew that pairs wonderfully with rice, idli, dosa, or even Pongal itself. Want to try it at home? Here’s a step-by-step guide to making authentic Pongal Sambar.
Sambar is a hearty stew made with toor dal (pigeon peas), a mix of vegetables, tamarind, and aromatic spices. It’s comforting, nutrient-packed, and bursting with South Indian flavours. Not only is it a festive staple during Pongal, but it’s also a beloved everyday dish that brings warmth and happiness to any meal.
Sambar Ingredients You’ll Need
For the Sambar Powder:
- 1 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp fenugreek seeds
- 2 dried red chilies
- 1 tbsp coriander seeds
- 1 tsp black peppercorns
- 1/4 tsp turmeric powder
- 1/2 tsp hing (asafoetida)
- 1/4 cup grated coconut
- 1-2 tbsp tamarind pulp
- 1 tbsp jaggery or brown sugar
For the Sambar:
- 1 cup toor dal
- 1 medium carrot, diced
- 1/2 cup pumpkin or bottle gourd, diced
- 1/2 cup beans or peas
- 1 onion, sliced
- 1 tomato, chopped
- 2-3 green chillies, slit
- Salt to taste
- 1 tbsp oil or ghee
- 1-2 sprigs of curry leaves
- 2 tbsp chopped coriander leaves for garnish
For the Tempering:
- 1 tbsp oil
- 1 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/2 tsp fenugreek seeds
- 1 dried red chilli
- A pinch of hing
- A few curry leaves
Pongal Sambar recipe
1. Cook the Toor Dal:
- Rinse 1 cup of toor dal and pressure cook it with 3 cups of water for 3-4 whistles. Mash it well and set aside.
2. Prepare the Sambar Powder:
- Heat 1 tbsp oil and roast mustard seeds, cumin, fenugreek, dried red chillies, coriander seeds, black pepper, turmeric, asafoetida, and grated coconut until aromatic.
- Blend the roasted ingredients into a smooth paste with a little water. Keep this aside.
3. Cook the Vegetables:
- Heat 1 tbsp oil or ghee in a pot. Add curry leaves, sliced onions, and chopped tomatoes. Sauté until the onions turn translucent.
- Add diced vegetables (carrot, pumpkin, beans, or peas) and green chillies. Pour in 1-1.5 cups of water and cook until the vegetables are tender.
4. Combine Everything:
- Add the tamarind pulp, jaggery, mashed toor dal, and prepared sambar powder to the pot.
- Stir well, add salt, and let it simmer for 5 minutes.
5. Prepare the Tempering:
- Heat 1 tbsp oil in a small pan. Add mustard seeds, cumin, fenugreek, dried red chilli, hing, and curry leaves. Sauté until aromatic.
- Pour this tempering over the simmering sambar and mix.
6. Finish and Serve:
- Garnish with chopped coriander leaves and serve hot with steamed rice, Pongal, idli, or dosa.
FAQs About Pongal Sambar
Q: Can I make Sambar without tamarind?
A: Yes! Substitute tamarind with lemon juice or amchur powder (dry mango powder) for a tangy flavour.
Q: What’s the best way to store leftover Sambar?
A: Let it cool completely and store it in an airtight container in the refrigerator. It stays fresh for up to 3 days.
Q: Can I use ready-made Sambar powder instead of making the paste?
A: Absolutely! Ready-made Sambar powder is a great shortcut. Add 2-3 tbsp to the cooked vegetables and dal.
Q: What other vegetables can I use in Sambar?
A: Drumstick, radish, brinjal (eggplant), and okra are traditional favourites.
Q: Is Sambar gluten-free?
A: Yes, it is, as long as your hing (asafoetida) doesn’t contain added wheat.
Pongal and sambar are a match made in heaven, and this recipe shows you how to prepare the perfect pairing. With authentic Tamil ingredients and easy-to-follow steps, you’ll master this classic South Indian dish in no time. From soaking the dal to adding the final tempering, this guide covers everything for a delicious and wholesome Pongal Sambar experience. Food & Drink Lifestyle News -Fashion Trends, Beauty Tips, Celebrity Party News, Relationship advice, Travel and Food Tips
