Carrot And Peanut Sambar Recipe

Cooking Directions

• STEP 1.Wash and soak the toor dal (pigeon peas) for 30 minutes. Drain and set aside.
• STEP 2.In a pressure cooker, add the soaked dal, chopped carrots, peanuts, turmeric powder, sambar powder, salt, and water. Pressure cook for 4-5 whistles or until the dal is cooked and carrots are soft.
• STEP 3.Once the pressure is released, open the cooker and mash the dal and carrots using a ladle.
• STEP 4.In a separate pan, heat oil and add mustard seeds. Once they splutter, add dried red chilies and curry leaves. Saute for a few seconds.
• STEP 5.Add the tempering to the cooked dal and carrot mixture. Mix well and simmer for 5 minutes.
• STEP 6.Garnish with chopped coriander leaves and serve hot with steamed rice or idli.

Cooking Tips

• You can adjust the consistency of the sambar by adding more or less water.
• If you prefer a spicier sambar, you can add more sambar powder or red chili powder.
• You can also add other vegetables like drumsticks, brinjal, or potatoes to the sambar for variation.
• To enhance the flavor, you can roast the peanuts before adding them to the sambar.

Storage and Serving

• Leftover sambar can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the sambar on the stovetop or in the microwave before serving.
• Serve the carrot and peanut sambar hot with steamed rice, idli, or dosa.
• You can also enjoy it as a soup or with bread.