Sambar is an Indian stew abundant in hearty pulses and seasonal vegetables, with a bright tart flavor from tamarind. A staple in South Indian cuisine, it is simple, gluten free, and can be plant-based - or not - with each family having their own creative spin on ingredients.
Tamarind, coriander, cumin, black mustard, turmeric, fenugreek, asafoetida
Optional
chili pepper
lemon juice
sweetener of your choice
1-2cupscooked shredded chicken or thinly sliced mild sausages
Suggested Sides (See also Serving Suggestions)
2-4cupscooked ricebasmati recommended
bread slices
noodles of your choice
Instructions
Soup - Fry Aroma Veggies
In a POT, heat 2 tbsp oil.
Fry onions over medium-low heat until they turn translucent.
Soup - Cook Veggies
Careful of splatters, add pumpkin [2], tomato, broth, and Sambar spices.
Add salt, pepper, and chili (opt.) to taste.
Cover. Bring to a boil. Reduce heat to medium-low.
Cook until the pumpkin is almost cooked.
Soup - Add Pulses
Add 2 cups cooked pigeon peas. If you like the soup richer, add more.
Adjust salt & pepper to taste. Mix well.
Cover. Bring to a boil. Reduce heat to medium-low.
Continue to cook until the pumpkin is tender.
Soup - Finishing
Adjust sour- or sweetness to taste.
Soup - Toppings
Optionally, top with cooked shredded chicken or thinly sliced mild sausages.
Serving Suggestions
Add rice to taste into your soup or eat soup with some slices of bread.
Alternative: Add small noodles into your soup or pour soup over long noodles.
Notes
[1] Substitute pigeon peas with yellow or red split lentils.[2] Substitute pumpkin with (sweet) potatoes, cauliflower, root vegetables, or green beans, or a mix of it.