Sambhar With Carrot and Zucchini
Serves: 10
Prep Time: 10 min
Cook Time: 35 min
Ingredients
1/2 Cup
Water
1 Medium (about 2 Cups)
Yellow onion, small dice
1 Tbs.
Minced garlic
1 Tbs.
Minced ginger
2 Tbs.
Curry powder
1 Tsp.
Brown mustard seed
1/2 Tsp
Whole cumin seed
1/2 Tsp
Caraway seed
1
Cinnamon stick
1/2 Tsp
Ground mace
1/2 Tsp
Ground cloves
1/2 Tsp
Ground black pepper
3-4 (about 3 Cups)
Roma tomatoes, chopped
1 Cup
Toovar dal
8 Cups
Water
2-3
Carrots, medium dice
2-3
Zucchini, medium dice
1 Tbs.
Tamarind concentrate
1/8 Tsp
Asafoetida
1-2 Tsp
Sugar
To Taste
Lime juice
Directions
1
Heat a medium to large heavy bottomed pot on high. When pot is preheated, add 1 Tbs. water, onion, garlic, and ginger.
2
Sauté adding small amounts of water as needed. When onions start to soften and become lightly caramelized, add spices from curry powder through black pepper. Stir continuously for 3-5 minutes allowing spices to toast to maximize flavor.
3
Add tomatoes and cook for 3 minutes.
4
Add dal and water then cover pot and reduce heat to a simmer. Cook for about 20 minutes or until the dal is tender (time will vary depending on the type of dal used).
5
Add the carrots and continue to simmer for 10 minutes or until carrots are almost tender.
6
Add zucchini and season with tamarind and asafoetida. Cook until the zucchini is done which takes only 5-10 minutes.
7
Taste and adjust seasonings if needed by adding a squeeze of lime juice, a little sugar, or more tamarind.
8
Enjoy sambhar on its own or serve with uppma, idli, uttapam, dosa, or rice.
9
To store leftovers, cool to room temperature then cover and refrigerate. Sambhar will keep refrigerated for up to 3-4 days.
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