Arach Sambhar, a vibrant and flavorful South Indian lentil soup, is a culinary delight that transcends the ordinary. This classic recipe, passed down through generations, showcases the unique taste of groundnuts (arach) which lend a rich, creamy texture and nutty depth to the traditional sambar. Unlike other sambhar variations, arach sambhar boasts a distinctly thicker consistency, making it incredibly satisfying and perfect for dipping idlis, vadas, or rice. The subtle spice blend, carefully balanced with tangy tamarind and aromatic curry leaves, creates a symphony of flavors that will tantalize your taste buds.
This recipe offers a simplified yet authentic approach to preparing this beloved South Indian staple. We'll guide you through each step, from preparing the groundnut paste to simmering the sambar to perfection, ensuring you achieve a delicious result. Let's dive into the detailed step-by-step process and unlock the secrets to making the most exquisite Arach Sambhar.
Tools Needed
- Pot
- Stove
- Blender or grinder
Ingredients
- Toor Dal (split pigeon peas): 120g
- Tamarind
- Coriander seeds
- Chana Dal (split chickpeas)
- Red chilies
- Pepper
- Cumin
- Fenugreek seeds
- Mustard seeds: 2 tbsp
- Curry leaves
- Small onions (fresh or frozen)
- Drumstick (fresh or frozen)
- Brinjal (eggplant)
- Coconut (fresh or desiccated)
- Olive oil (or any oil)
- Jaggery
- Yellow lentil (cooked): 1-2 ladles
- Coriander leaves (chopped)
Step-by-Step Instructions
Step 1. Prepare and Cook the Base
- Dry roast and soak coriander seeds, chana dal, red chilies, pepper, cumin, fenugreek seeds. Cut and soak brinjal to remove excess liquid. Boil frozen drumsticks.
- Extract tamarind pulp. Squeeze out the pulp and keep only the tamarind juice.
- Heat olive oil, add mustard seeds, and curry leaves (reserve some for later).
- Add the prepared spices, coconut (desiccated or fresh), and tamarind juice. Let it all simmer.
- Stir continuously to prevent sticking.
Step 2. Add Vegetables and Lentils
- Add brinjal, small onions, and drumsticks to the boiling pot.
- Add the cooked toor dal and yellow lentils, gently mashing the dal slightly.
Step 3. Simmer and Season
- Add fenugreek seeds to the pot. This needs time to cook.
- Add jaggery to balance the taste.
Step 4. Garnish and Serve
- Add remaining curry leaves and chopped coriander leaves. Reduce heat, simmer for a few minutes.
Read more: Easy Beef Stew Recipe: Delicious & Simple Indian-Spiced Stew
Tips
- Use fresh ingredients whenever possible for the best flavour.
- Don't overcook the vegetables.
- Stir frequently to prevent the sambar from sticking and burning.
Nutrition
- Calories: Approximately 600-750
- Fat: 15-25g
- Carbs: 80-100g
- Protein: 25-35g
FAQs
1. Can I use other types of lentils instead of Toor Dal (Pigeon Pea) in Arach Sambhar?
While Toor Dal is traditional, you can experiment with Masoor Dal (Red Lentils) or even a mix. However, the taste and texture will slightly differ. Toor Dal provides the best consistency for a classic Arach Sambhar.
2. How can I make the Sambhar thicker or thinner?
For a thicker Sambhar, use less water during cooking and simmer longer. For a thinner consistency, add more water and reduce the simmering time. You can also adjust the amount of groundnut paste to influence the thickness.
With its rich, nutty flavor and satisfying texture, this Classic Arach Sambhar is a true testament to South Indian culinary artistry. Enjoy this delicious and wholesome soup as a comforting meal or a flavorful accompaniment to your favorite South Indian dishes. We hope you've enjoyed this recipe and are inspired to create your own perfect bowl of Arach Sambhar!