Spicy Legume and Vegetable Soup (Sambhar)

AuthorYashodhara G.
DifficultyIntermediate

Sambhar is a thin spicy soup made with split pigeon pea (toor or arhar daal) and vegetables, depending on availability and liking. It is served with South Indian dishes such as Dosa, Idli, Uttapam, Vada etc. It is also delicious with rice, Indian bread or as a soup.

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Yields1 Serving
Prep Time10 minsCook Time50 minsTotal Time1 hr

 1 cup split pigeon pea (toor or arhar daal) – washed and soaked
 4 cups water or more as needed
 1 tsp salt or to taste
 ½ tsp turmeric (haldi) powder
 1 tbsp cooking oil or ghee
 ½ tsp mustard seed (rai)
 ¼ tsp asafetida (hing)
 2 dry whole red chili (sabit sukhi lal mirch)Optional
 6 meethi neem leaves (curry patta)
 1 medium size onion peeled - cut in half and sliced
 4 okra (bhindi) - cut at both ends and split in the middle
 5 ½ piece of daikon (white radish) - cut into sticksor 4 to 6-red radishes split into four
 ¼ cup eggplant (baigan) cut into sticks
 1 medium size tomato – cut in ¾” cubes
 2 tsp sambhar powder adjust amount to required spiciness
 1 tsp tamarind (imli) paste adjust amount to required sourness
 2 tbsp cilantro (dhania) leaves - chopped

1

1. Wash and soak daal in water for 30-40 minutes.
2. Cook daal in 3 cups of water, with salt and turmeric, till well done. Put aside.
3. In a big pot heat oil, temper mustard seed, asafetida, dry whole red chili and meethi neem.
4. After mustard pops, add cut vegetables (of your choice) - onion, okra, radish, eggplant and mix.
5. Add 2-tbsp water, reduce heat, cook covered in steam till vegetables are half done.
6. Add tomato, mix and continue to cook till tomatoes are soft.
7. Add sambhar powder, mix, add 1 cup of water and simmer for 5 minutes.
8. Add cooked daal and tamarind paste, mix.
9. Add more water as needed, to achieve the desired thickness, simmer for 10 to 15 minutes.
10. Taste and adjust seasoning (salt, sambhar masala, tamarind) to your taste.
11. Transfer in a serving dish and garnish with cilantro.
Serves 4-6.

Ingredients

 1 cup split pigeon pea (toor or arhar daal) – washed and soaked
 4 cups water or more as needed
 1 tsp salt or to taste
 ½ tsp turmeric (haldi) powder
 1 tbsp cooking oil or ghee
 ½ tsp mustard seed (rai)
 ¼ tsp asafetida (hing)
 2 dry whole red chili (sabit sukhi lal mirch)Optional
 6 meethi neem leaves (curry patta)
 1 medium size onion peeled - cut in half and sliced
 4 okra (bhindi) - cut at both ends and split in the middle
 5 ½ piece of daikon (white radish) - cut into sticksor 4 to 6-red radishes split into four
 ¼ cup eggplant (baigan) cut into sticks
 1 medium size tomato – cut in ¾” cubes
 2 tsp sambhar powder adjust amount to required spiciness
 1 tsp tamarind (imli) paste adjust amount to required sourness
 2 tbsp cilantro (dhania) leaves - chopped

Directions

1

1. Wash and soak daal in water for 30-40 minutes.
2. Cook daal in 3 cups of water, with salt and turmeric, till well done. Put aside.
3. In a big pot heat oil, temper mustard seed, asafetida, dry whole red chili and meethi neem.
4. After mustard pops, add cut vegetables (of your choice) - onion, okra, radish, eggplant and mix.
5. Add 2-tbsp water, reduce heat, cook covered in steam till vegetables are half done.
6. Add tomato, mix and continue to cook till tomatoes are soft.
7. Add sambhar powder, mix, add 1 cup of water and simmer for 5 minutes.
8. Add cooked daal and tamarind paste, mix.
9. Add more water as needed, to achieve the desired thickness, simmer for 10 to 15 minutes.
10. Taste and adjust seasoning (salt, sambhar masala, tamarind) to your taste.
11. Transfer in a serving dish and garnish with cilantro.
Serves 4-6.

Spicy Legume and Vegetable Soup (Sambhar)

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