Olivia Carter
Sambar is a popular South Indian dish that is often enjoyed with idli, dosa, or rice. Traditionally, it is prepared using a pressure cooker, which helps to cook the lentils and vegetables quickly. However, if you don’t have a pressure cooker, don’t worry! You can still make delicious sambar using alternative methods.
One way to make sambar without a pressure cooker is by boiling the lentils and vegetables in a regular pot. Start by soaking the lentils for a few hours or overnight to help them cook faster. Then, in a pot, add the lentils and enough water to cover them. Bring the water to a boil and simmer until the lentils are tender.
In a separate pan, heat some oil and add mustard seeds, cumin seeds, curry leaves, and dried red chilies. Once the seeds start to splutter, add finely chopped onions, tomatoes, and any other vegetables you like. Sauté the vegetables until they are slightly softened.
Next, add tamarind pulp, turmeric powder, sambar powder, and salt to taste. Mix well and let the mixture simmer for a few minutes. Then, add the cooked lentils along with the water they were boiled in. Stir everything together and let it simmer for another 10-15 minutes to allow the flavors to blend.
Finally, garnish the sambar with freshly chopped coriander leaves and serve hot with rice, idli, or dosa. The sambar made without a pressure cooker may take a little longer to cook, but the end result will be equally delicious and flavorful.
Step-by-Step Guide to Making Sambar Without a Pressure Cooker
Sambar, a delicious South Indian lentil soup, is traditionally made using a pressure cooker. However, if you don’t have a pressure cooker, you can still enjoy this flavorful dish by following these simple steps.
Ingredients:
- 1 cup toor dal (pigeon peas)
- 2 cups water
- 1 cup mixed vegetables (carrots, beans, tomatoes, etc.), chopped
- 1 onion, chopped
- 2 green chilies, slit
- 1/2 teaspoon turmeric powder
- 1 teaspoon sambar powder
- 1 teaspoon tamarind paste
- 1 tablespoon oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- A pinch of asafoetida
- A few curry leaves
- Salt to taste
Instructions:
- Wash the toor dal under running water until the water runs clear.
- In a large pot, add the washed toor dal and water. Bring it to a boil over medium heat.
- Reduce the heat to low and let the dal cook until it is soft and mushy. This may take about 30-40 minutes. Keep stirring occasionally to prevent the dal from sticking to the bottom of the pot.
- While the dal is cooking, heat oil in a separate pan over medium heat.
- Add mustard seeds, cumin seeds, and asafoetida to the hot oil. Let them splutter.
- Add chopped onions, slit green chilies, and curry leaves to the pan. Sauté until the onions turn translucent.
- Add the mixed vegetables to the pan and sauté for a few minutes.
- Add turmeric powder, sambar powder, tamarind paste, and salt to the pan. Mix well.
- Cook the vegetables until they are tender. You can cover the pan with a lid to speed up the cooking process.
- Once the dal is cooked, use a whisk or a spoon to mash it to a smooth consistency.
- Add the cooked vegetables to the mashed dal and mix well.
- Simmer the sambar on low heat for 10-15 minutes to allow the flavors to meld together.
- Taste the sambar and adjust the salt and spices according to your preference.
- Your homemade sambar is ready to be served.
You can enjoy the sambar with rice, idli, dosa, or any South Indian bread. Garnish with fresh coriander leaves and serve hot for a delicious and satisfying meal.
Soak and Cook Lentils
To make sambar without a pressure cooker, start by soaking the lentils overnight or for at least 4-5 hours. This will help to soften the lentils and reduce the cooking time.
Once the lentils have soaked, drain and rinse them thoroughly with water. Then, transfer the lentils to a large pot or saucepan.
Add enough water to the pot to fully submerge the lentils. For every cup of lentils, add 2-3 cups of water. This will ensure that the lentils cook evenly and become tender.
Place the pot on the stove over medium heat and bring the water to a boil. Reduce the heat to low and let the lentils simmer for about 20-25 minutes, or until they are fully cooked and have a soft texture.
Make sure to stir the lentils occasionally while they are cooking to prevent them from sticking to the bottom of the pot.
Once the lentils are cooked, remove them from the heat and set them aside. They are now ready to be used in your sambar recipe.
Prepare Vegetables and Spices
Before you start making sambar, it is important to prepare the vegetables and spices. This ensures that you have everything ready and organized before you begin cooking.
Gather the Ingredients
First, gather all the vegetables and spices that you will need for the sambar recipe. Common vegetables used in sambar include onions, tomatoes, carrots, drumsticks, and eggplants. It is also important to have tamarind pulp, sambar powder, turmeric powder, and salt on hand.
Wash and Chop the Vegetables
Once you have gathered all the vegetables, wash them thoroughly under running water to remove any dirt or impurities. Then, depending on the vegetable, chop them into small bite-sized pieces or slices. Keep them aside in separate bowls or plates.
Prepare the Spices
In a small bowl, mix together the tamarind pulp with some water to create a tamarind water mixture. This will be used later to add a tangy flavor to the sambar.
Next, in a separate bowl, measure out the sambar powder, turmeric powder, and salt according to your taste preferences. Mix them together and keep this spice mixture aside.
If you prefer to make your own sambar powder, heat a pan on low heat and dry roast coriander seeds, red chili flakes, fenugreek seeds, cumin seeds, and black peppercorns. Once they turn fragrant, remove from heat and let them cool before grinding them into a fine powder using a spice grinder or mortar and pestle.
Now that you have prepared the vegetables and spices, you are ready to move on to the next step in making sambar without a pressure cooker.
Tempering and Cooking the Sambar
Once the lentils and vegetables are cooked, it’s time to temper and cook the sambar. Tempering, also known as tadka, is a common technique used in Indian cooking to enhance the flavor of a dish.
To temper the sambar, heat oil in a pan over medium heat. Add mustard seeds and let them splutter. Then, add cumin seeds, fenugreek seeds, and curry leaves. Stir fry for a minute until the spices release their aroma.
Next, add chopped onions and sauté until they turn translucent. Then, add minced garlic and ginger, and cook for a minute until fragrant.
Now, it’s time to add the sambar powder. Sambar powder is a blend of various spices, including red chili powder, coriander powder, turmeric powder, and fenugreek powder. Add the sambar powder to the pan and mix well with the onion mixture. Cook for a minute to allow the spices to cook and release their flavors.
At this point, you can add some tamarind paste or tamarind water to the pan. Tamarind adds a tangy flavor to the sambar. Mix well and cook for a few minutes to allow the flavors to blend.
Finally, add the cooked lentils and vegetables to the pan. Mix everything well and let the sambar simmer for another 10-15 minutes on low heat. This will allow the flavors to meld together and the sambar to thicken slightly.
Once the sambar is cooked, check for seasoning and adjust salt and spices according to your taste. Serve hot with rice, idli, or dosa for a delicious and comforting meal.
| Ingredients | Quantity |
|---|---|
| Lentils | 1 cup |
| Vegetables | Assorted |
| Oil | 2 tablespoons |
| Mustard seeds | 1 teaspoon |
| Cumin seeds | 1 teaspoon |
| Fenugreek seeds | 1/2 teaspoon |
| Curry leaves | A handful |
| Onion | 1, chopped |
| Garlic | 3 cloves, minced |
| Ginger | 1-inch piece, minced |
| Sambar powder | 2 tablespoons |
| Tamarind paste or tamarind water | 1 tablespoon |
| Salt | To taste |
Adding Tamarind Extract
Adding tamarind extract is an essential step in making sambar. Tamarind adds a tangy and sour flavor to the dish, which balances out the spices and lentils.
To make tamarind extract, start by soaking tamarind pulp in warm water for about 15 minutes. Then, using your hands, squeeze and mash the tamarind pulp to release its juices. Strain the mixture to remove any seeds or fibers, and you will be left with a dark and tangy tamarind extract.
Next, add the tamarind extract to the cooked lentils and vegetables in the sambar. The quantity of tamarind extract can vary depending on your taste preferences, but a small lemon-sized amount is commonly used. Stir the sambar well to ensure that the tamarind extract is evenly distributed.
Allow the sambar to simmer for a few minutes so that the flavors meld together. The tamarind extract will infuse the sambar with its unique tanginess and complement the other ingredients.
Keep in mind that tamarind extract can be quite potent, so it’s important to taste the sambar as you go. If you feel that the sambar is too tangy, you can balance it out by adding a little jaggery or sugar.
Once the sambar has simmered and the flavors have melded, it is ready to be served. Enjoy your homemade sambar without a pressure cooker, and savor the tangy and flavorful taste!
Garnish and Serve
Once the sambar is cooked to perfection, it’s time to garnish and serve it. The garnishing adds an extra touch of flavor and presentation to the dish.
Garnishing:
1. Heat a small pan and add a teaspoon of ghee or oil to it.
2. Once the ghee or oil is hot, add a pinch of mustard seeds and let them splutter.
3. Add a few curry leaves and let them sizzle for a few seconds.
4. Next, add a pinch of asafoetida (hing) and fry for a few seconds until it becomes fragrant.
5. Finally, add a pinch of turmeric powder and give it a quick stir.
Serving:
1. Transfer the sambar to a serving bowl or plate.
2. Garnish the sambar with the prepared tempering.
3. Serve hot with steamed rice or idli.
A traditional South Indian meal is incomplete without a bowl of sambar. So go ahead and enjoy this delicious and nutritious dish made without a pressure cooker!
FAQ
Can I make sambar without using a pressure cooker?
Yes, you can definitely make sambar without using a pressure cooker. While using a pressure cooker helps to save time, you can still make delicious sambar using a regular pot.
What are the steps to make sambar without a pressure cooker?
To make sambar without a pressure cooker, first, soak the lentils for a few hours or overnight. Then, cook the lentils in a regular pot until they are soft and tender. In a separate pan, sauté onions, tomatoes, and other vegetables until they are cooked. Add sambar powder and tamarind paste to the vegetables and cook for a few more minutes. Finally, mix the cooked lentils with the vegetable mixture and simmer for a while. Your sambar is ready to be served!
