Dhal Sambar / Murungakkai Sambar ( Paruppu Kulambu )

Dal Sambar / Murungakkai Sambar / Paruppu Kuzhambu

Recipe Details

Allow an additional 30 minutes for soaking the tamarind.

---

Ingredients

For the Dal

• Toor dal – 1/2 cup
• Turmeric powder – 1/2 tsp
• Oil – 3 tsp, divided
• Water – 1 cup, for pressure cooking the dal

For Cooking the Vegetables

• Vegetables – as desired; drumstick / Murungakkai works especially well for this version
• Tomato – 1
• Tamarind – 1/2 small lemon-sized piece
• Water – 1 cup, for preparing the tamarind extract
• Sambar powder – 2 tsp, plus more if needed
• Salt – to taste

For Tempering

• Mustard seeds – 1 tsp
• Onion – 1/4 cup, chopped
• Green chili – 1, chopped or slit
• Dried red chilies – 2
• Curry leaves – 1 sprig
• Asafoetida / Hing – a pinch

---

Preparation

1. Rinse the toor dal and add it to a pressure cooker with the turmeric powder, 1 teaspoon of the measured oil, and 1 cup water.
2. Pressure cook for about 3 whistles, or until the dal is completely soft.
3. Allow the pressure to release naturally, then mash the dal until smooth. Add a little hot water only if needed to loosen the consistency.
4. Soak the tamarind in 1 cup warm water for about 30 minutes.
5. Squeeze well and strain to prepare the tamarind extract.
6. Mash or finely chop the tomato and add it to the tamarind extract.
7. Cut the vegetables into evenly sized pieces.
8. Chop the onion and green chili.

---

Cooking Instructions

Cook the Vegetables

1. Add the prepared vegetables to a saucepan along with the tamarind-tomato mixture.
2. Add 2 teaspoons sambar powder and salt to taste.
3. Bring to a boil, then cook over medium heat until the vegetables are tender and the raw tamarind aroma mellows.

Prepare the Tempering

1. Heat the remaining 2 teaspoons oil in another pan over medium heat.
2. Add the mustard seeds and allow them to splutter.
3. Add the asafoetida, dried red chilies, green chili, curry leaves, and chopped onion.
4. Sauté until the onion becomes soft and lightly golden.

Finish the Sambar

1. Add the mashed toor dal to the tempering and mix well.
2. Add the cooked vegetable and tamarind mixture.
3. Stir gently until everything is well combined.
4. Taste and adjust the salt and sambar powder if needed.
5. Bring the sambar to a gentle boil and simmer for about 5 minutes so the flavors come together.
6. If desired, add chopped coriander leaves just before removing from the heat.

---

Tips

Murungakkai: Drumstick is one of my favorite vegetables for this sambar and gives the gravy its familiar Tamil Nadu-style flavor.

Other Vegetables: Carrot, beans, brinjal, radish, or a combination of vegetables can also be used.

Separate Tempering: The vegetables and tempering can be prepared together for convenience, but preparing the tempering separately gives the finished sambar a fresher aroma.

Sambar Powder: Start with 2 teaspoons and add a little more only after tasting, since the strength of homemade and store-bought sambar powders can vary.

Consistency: Add a little hot water if the sambar becomes too thick. For serving with rice, keep it slightly thicker than tiffin sambar.

Serving Suggestion

Serve Murungakkai Paruppu Sambar with hot steamed rice, idli, or dosa. Potato fry, appalam, or a simple vegetable poriyal makes an excellent accompaniment.