Tomato Sambar
- 60 min
- medium
- Serves 4
Tomato sambar of toor dal, tomato, shallots, drumstick and tamarind with Cookd Sambar Masala. Medium-spicy and vegetarian, serves 4, 60 minutes plus soaking.
You’ll need: Pressure Cooker
Good for: Tamil New Year, Onam, Lunchbox
Ingredients
Toor Dal¾ cup
Turmeric Powder2 grams
Water, For Cooking750 ml
Oil1 tbsp
Mustard Seeds1 tsp
Cumin1 grams
Dry Red Chilli1 grams
Curry leaves4 grams
Asafoetida0.3 grams
Small Onion (Shallots), Peeled150 grams
Green Chilli, Slit10 grams
Drumstick150 grams
Tomato, Chopped250 grams
Cookd Sambar MasalaSalt1½ tsp
Tamarind15 grams
Coriander Leaves, Chopped8 grams
Contains: wheat.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 264kcal | 1056kcal |
| Protein | 12g | 48g |
| Carbohydrate | 43g | 170g |
| Fat | 6g | 24g |
| Fibre | 11g | 44g |
| Sugar | 8.8g | 35g |
Cookd masalas for tomato
Method
Rinse the dal. Wash the vegetables, curry leaves and coriander leaves. Peel the shallots, slit the green chillies, cut the drumstick into 5 cm pieces, chop the tomatoes and coriander leaves, and break the dry chilli. Soak the tamarind in 100 ml water for 10 minutes until soft, then squeeze and strain the juice.
Add the dal, turmeric and 500 ml water to a pressure cooker. Pressure cook on medium flame for 4 whistles until the dal is very soft. Let the pressure release naturally for 10 to 15 minutes, then mash the dal until smooth.
Heat the oil in a kadai on medium flame. Add the mustard seeds, cumin, dry red chilli, curry leaves and asafoetida. Fry for 1 minute until the mustard seeds splutter.
Add the shallots, green chillies and drumstick. Fry on medium flame for 4 to 5 minutes until the shallots soften slightly.
Add the tomatoes, turmeric, Cookd Sambar Masala and salt. Pour in 250 ml water and mix well. Cover and cook on medium flame for 8 to 10 minutes until the tomatoes are soft and the drumstick is tender.
Pour in the tamarind juice, then add the mashed dal and 300 ml water. Mix well and simmer on low flame for 8 to 10 minutes until the sambar thickens slightly and the raw tamarind smell goes.
Add the coriander leaves and switch off the flame. Rest the sambar for 2 minutes before serving.
Before you start
- How long does Tomato Sambar take?
- 1 hour from start to finish. That is 15 minutes of preparation and 45 minutes of cooking.
- How many people does Tomato Sambar serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Tomato Sambar vegetarian?
- Yes. No meat, no fish and no egg.
- Is Tomato Sambar spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Tomato Sambar?
- 250 grams Tomato, 50 grams Cookd Sambar Masala, ¾ cup Toor Dal, 1 grams Dry Red Chilli, 150 grams Small Onion (Shallots), 150 grams Drumstick, and a few more listed on this page.
- Do I need a pressure cooker for Tomato Sambar?
- No, it is cooked in an open pot.
- How many calories are in Tomato Sambar?
- About 264 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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