Udupi Tomato Sambhar

Whip up a taste of Udupi for your lunch or dinner with this slightly sweet and
savoury Sambhar or lentil stew. The depth of flavour of this Sambhar will take
you to the kitchens of many Brahmins from Udupi who dry roast their whole spices
to create an aromatic yet delicious vegetarian meal in no time at all. This
Sambhar pairs brilliantly with plain rice, papads and pickle for a complete meal
or you can serve it with idli, vada, masala dosa or dosas with your favourite
coriander and coconut chutney for a snack, lunch or dinner.

Servings: 6

Author:

Prep Time
30 minutes

Cook Time
30 minutes

Total Time
1 hour

Course:

Cuisine:

Indian

Keywords:

Lentil Stew Sambhar

Instructions

1 In a pressure cooker, place dhal, turmeric powder and 2½ cups water. Close lid
and wait till you get a steady steam through the spout. Place the weight on and
pressure cook for 4 whistles or in accordance with the instructions of your own
pressure cooker. The dhal should be cooked but not mushy.
2 To make the Sambhar powder, while the dhal is cooking, heat a small non-stick
fry pan on medium. Dry roast the whole spices individually beginning with
fenugreek seeds, coriander seeds and cumin seeds (SEE NOTES 2). The spices get
done in a minute or two. Do not burn the spices as they will impart a bitter
taste into the Sambhar. Now dry roast the Kashmiri chillies only for one minute
as you do not want them to burn. Lastly, dry roast one sprig of curry leaves.
Set aside to cool. Once completely cooled, powder all the dry roasted
ingredients to a fine powder in the dry grinder attachment of the blender.
3 Heat a deep saucepan with a lid on medium. Add coconut oil/olive oil and then
add asafoetida. Let it sizzle for a couple of seconds. Add tomatoes, green
chillies, jaggery, the reserved sprig of curry leaves (leaves only), tamarind
pulp (SEE NOTES 3), salt and vegetable stock powder. Combine and stir fry this
mix for 3-4 minutes or until the tomatoes have softened slightly. Add 2½ - 3
cups water and stir to combine. Close lid and cook for 15-20 minutes. Add 2-3
tbsp. ground powder and give it good stir. Add cooked dhal and stir well to
combine. Bring to the boil and then simmer for 5 minutes stirring from time to
time. Season to taste with salt and jaggery, if required.
4 Serve hot garnished with coriander leaves with plain white rice, Field Marrow
Foogath (mogem), [https://deliciouslyindian.net/field-marrow-foogath-mogem/]
pickle and papads for lunch or dinner. This Sambhar can be paired with idli or
any variety of savoury vadas, masala dosas or dosas with coconut chutney on the
side.

Udupi Tomato Sambhar

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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