Dive into the vibrant flavors of South India with our authentic Divan Shop Sambar recipe! This isn't your average sambar; it's a culinary journey inspired by the beloved Divan Shop, renowned for its exceptional South Indian cuisine. We'll guide you through creating a sambar that's rich, tangy, and deeply satisfying, capturing the essence of this iconic dish. Imagine the aroma of freshly tempered spices mingling with the earthy notes of lentils and vegetables, creating a symphony of taste that will transport you straight to the heart of South India.
This recipe unlocks the secrets to achieving the perfect balance of flavors—from the carefully chosen vegetables to the precise blending of spices. We'll explore the traditional techniques that elevate this humble dish to something truly extraordinary. Ready to embark on this flavorful adventure? Let's delve into the step-by-step instructions to create your own delicious Divan Shop-style Sambar.
Tools Needed
- Cooker
- Pan
Ingredients
- Toor dal (split pigeon peas): 1/2 cup
- Small onions: 10-12
- Large onion: 1 (if not using small onions)
- Tomatoes: 2 large
- Garlic: 2 cloves
- Green chilies: 1-3
- Turmeric powder: a pinch
- Carrot: 1 small (optional)
- Parangikay (drumstick): 1/2 cup
- Sambar powder: 1 spoonful
- Curry leaves: a little
- Coriander leaves: a little
- Water: 1 cup
- Ghee or cooking oil: a little
- Salt: to taste
- Tamarind paste
- Oil: 2 tablespoons
- Peppercorns: 1/4 teaspoon
- Mustard seeds: 1 teaspoon
- Cumin seeds: 1/4 teaspoon
- Fenugreek seeds: a little
- Red chilies: 2 pinches
- Chili powder: 1 tablespoon
Step-by-Step Instructions
Step 1. Preparing the Dal and Vegetables
- Wash the dal two or three times and soak it with a little water for 10 minutes.
- Add small onions (or chopped large onion), chopped tomatoes, garlic, green chilies, turmeric powder, and chopped carrots (if using) to the soaked dal.
- Add chopped parangikay, sambar powder (or turmeric powder), curry leaves, and coriander leaves.
- Add 1 cup of water, ghee or cooking oil.
Step 2. Pressure Cooking and Mashing
- Cook in a pressure cooker for 3-4 whistles on medium flame.
- Once the steam releases, open the cooker and gently mash the dal, ensuring carrots are not overcooked. Do not over mash.
- Add hot water to adjust the consistency. Add salt to taste.
Step 3. Making the Tempering
- Heat oil in a pan, add peppercorns, mustard seeds, cumin seeds, fenugreek seeds, red chilies, chopped small onions, and curry leaves. Sauté until fragrant.
Step 4. Combining and Finishing
- Boil for about 5 minutes on medium flame.
- Add the tempering to the sambar, mix well, and let it simmer for 1-2 minutes.
- Turn off the heat and transfer the sambar to another vessel. Garnish with chopped coriander leaves.
Read more: Easy Beef Stew Recipe: Delicious & Simple Indian-Spiced Stew
Tips
- Use small onions for best results. If unavailable, use a large onion chopped lengthwise.
- Add tomatoes in moderation as they are sour.
- Adding carrots is optional.
- Parangikay enhances the taste and aroma of the sambar.
- If you don't have sambar powder, you can use turmeric powder.
- Add hot water to maintain the taste of the lentils.
Nutrition
- N/A
FAQs
1. Can I substitute any vegetables in this recipe?
Yes! Feel free to add or substitute vegetables based on your preference and availability. Common additions include drumsticks, okra, or even pumpkin.
2. What type of lentils are best for Divan Shop Sambar?
Toor dal (pigeon peas) is traditionally used and creates the best texture and flavor for this sambar.
3. How can I make the sambar spicier or milder?
Adjust the amount of green chilies and sambar powder to control the spice level. For a milder sambar, reduce the amount of chilies; for spicier, add more.
Enjoy the rich, flavorful results of your homemade Divan Shop-style Sambar! This recipe is a testament to the beauty of simple ingredients elevated by traditional techniques. Serve it hot with rice, idli, dosa, or vada for a truly authentic South Indian meal.