Sambhar from Chai, Chaat & Chutney: A Street Food Journey Through India (page 33) by Chetna Makan

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Plain dosa; Medu vada; Lemon rice

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ganga108 on November 18, 2023

    I learned to cook sambar from S. Meenakshi Ammal, and her wonderful tutorials on traditional sambars in Cook and See. This recipe deviates from that traditional approach, and that makes me somewhat sad. Yet I am making it as I want to taste the difference. Note that it is best to soak toor dal for a while before cooking, and that it is likely to take more than 30 mins to cook. In Sambar you cook it until it is disintegrating, to create that tell-tale brothiness of sambar. Ammal is very specific about how vegetables for sambar are cooked. Makan doesn't address that at all. Ammal doesn't use onions either, although others might.

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