Sambar Recipe Kit Recipe

About this recipe

Experience the authentic flavors of South India with our Sambar Recipe Kit! This kit includes everything you need to create a hearty and nutritious sambar, featuring toor dal, fresh vegetables like carrots, drumstick, aubergine, and tomatoes, along with traditional spices such as tamarind, curry leaves, mustard seeds, fenugreek seeds, cumin, turmeric, and Kashmiri chili powder. Perfect for a comforting meal, this sambar is easy to prepare with step-by-step instructions and delivers a burst of tangy, spicy, and aromatic flavors. Whether you're cooking for family or friends, this dish pairs beautifully with steamed rice and is ideal for vegetarians and those seeking gluten-free options. With carefully selected ingredients and a focus on authentic taste, the Sambar Recipe Kit makes it simple to bring the essence of South Indian cuisine to your kitchen. Order now on the AnyFeast website or app and enjoy a wholesome, flavorful meal that’s perfect for any occasion. Make cooking stress-free with AnyFeast — your trusted partner for delicious, home-cooked meals.

Ingredients

• - Tamicon Tamarind Concentrate 200g
• 1 Kg Carrots - 1kg
• - Asafoetida Bwfo Free Uk Mainland P&P
• - Schwartz Coriander Leaf Jar
• 250 G Drumstick Moringa Leaves
• 250 G Long Aubergine/Brinjal - 250g
• 100G Greenfields Brown Mustard Seeds, 100G
• 500G Natco Toor Dal, 500G
• 15G Fresh Curry Leaves - Approx 15G
• 100G East End Cumin Whole Seeds
• 400G Epicure Chick Peas
• NaN Tilda Long Grain Rice
• 100G Natco Fenugreek Seeds, 100G
• 1 Kg Tomatoes 1kg
• 1 Kg Red Onion 1kg
• 100 G Saras Turmeric Haldi Powder
• 25G Greenfields Bay Leaves, 25G
• - Marnoto Hand Harvest Fine Sea Salt
• 100G Natco Kashmiri Chilli Powder, 100G
• 100G East End Garam Masala Powder

Instructions

1. 1. Rinse 500g of black dhal with black lentils thoroughly under running water. Soak the dhal in plain water for about 30 minutes to ensure proper hydration.
2. 2. While the dhal is soaking, prepare the vegetables. Chop 250g of moringa (drumstick) into 2-inch pieces, 250g of small brinjals (aubergine) into bite-sized chunks, and set aside 425g of pumpkin puree. Peel and dice 2 medium carrots (approximately 250g) into small pieces.
3. 3. In a pressure cooker, add the soaked black dhal, 1/2 teaspoon of turmeric powder, and enough water to cover the dhal. Cook on medium heat for 4-5 whistles (approximately 10-12 minutes) or until the dhal is soft and mushy. Once done, set aside.
4. 4. In a large pan or pot, heat 1 tablespoon of cooking oil over medium heat. Add 1 teaspoon of mustard seeds and let them splutter.
5. 5. Add a pinch of asafoetida (hing), 1 teaspoon of cumin seeds, and 2-3 bay leaves to the pan. Sauté for a few seconds until aromatic.
6. 6. Add the chopped carrots, moringa (drumstick), brinjals, and 425g of pumpkin puree to the pan. Stir well and cook for 5-7 minutes, allowing the vegetables to soften slightly.
7. 7. Add 2 teaspoons of tamarind concentrate, 1 teaspoon of Kashmiri chilli powder, and 1/2 teaspoon of garam masala to the vegetables. Mix thoroughly to coat the vegetables with the spices.
8. 8. Add the cooked black dhal to the pan along with 1/2 cup of chickpeas (drained and rinsed). Stir everything together and add water as needed to achieve the desired consistency. Simmer the mixture on low heat for 15-20 minutes, allowing the flavors to meld.
9. 9. Season the sambar with fine sea salt to taste. Adjust the seasoning as needed.
10. 10. Garnish the sambar with freshly chopped coriander leaves before serving. Serve hot with steamed rice or idli.