Udupi Sambar
Lightly spiced, sweet and tangy, aromatic Udupi sambar, made with split pigeon peas, vegetables and freshly made sambar masala which adds a ton of flavor to this dish.
Equipment
Ingredients
Ingredients For Udupi Sambar Masala
- 2 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- ¼ teaspoon methi dana (fenugreek seeds)
- 2 teaspoon urad dal (husked and split black gram)
- 1 teaspoon chana dal (husked and split bengal gram)
- 7-8 byadagi or kashmiri red chili
- ¼ cup fresh or frozen coconut, grated
- 1-2 sprigs curry leaves
- ⅛ teaspoon hing (asafoetida)
- ½ -¾ cup water, as required to grind into a smooth paste
Ingredients For Sambar
For pressure cooking:
- ½ cup toor dal
- ¼ teaspoon turmeric powder
- 2 cups water
- salt to taste
For pot-in-pot veggies
- 2 cups mix veggies (bottle gourd, eggplant, pumpkin, carrots, vegetable drumsticks)
- ¼ cup water
- pinch of turmeric powder
- salt to taste
To Be Added After Pressure Cooking:
- 1 tablespoon tamarind pulp, adjust to taste
- 1-2 teaspoon jaggery, adjust to taste
For The Tempering:
- 1 teaspoon mustard seeds
- 2-3 dried red chili
- pinch of hing (asafoetida)
- 1-2 sprigs curry leaves
- 1 tablespoon coconut oil or vegetable oil
For The Garnish:
- handful of fresh cilantro chopped
Instructions
How To Make Udupi Sambar
- I have divided this recipe into three main components.
- First, pressure cook lentils and veggies. I use pot-in-pot method to cook the dal and veggies in my pressure cooker.
- Second, make the Udupi sambar masala.
- Third, simmer the lentils, and veggies in an aromatic Udupi sambar masala. It's that easy!
Step 1: Pressure Cook The Dal
- Rinse the toor dal few times. Soak the dal in water for 30 minutes.
- After 30 minutes, drain the dal and add it to the inner pot of Instant Pot. Add water, turmeric powder, salt to taste.
- Add all the vegetables to the insert, add some water, turmeric powder, salt to taste.
- Place a trivet in the inner pot. Place the insert with vegetables on the trivet.
- Close Instant Pot, vent on sealing position. Select Pressure cook for 10 minutes.
- After the Instant Pot beeps, let the pressure release naturally.
- Open the Instant Pot, carefully remove the insert using the tongs.
- Mash the dal with the ladle.
Step 2: Prepare The Udupi Sambar Masala
- Dry roast all the ingredients (except grated coconut, hing, curry leaves) listed under the Udupi Sambar Masala.
- Turn OFF heat.
- Add grated coconut, hing, curry leaves and sauté 1-2 minutes in the residual heat.
- Transfer the roasted ingredients onto a clean plate, cool completely.
- Add the ingredients to a blender jar and blend it into a smooth paste. Add water as needed to grind the masala. Set the masala aside.
Step 3: Add The Udupi Sambar Masala
- Turn on the sauté (low), and add prepared Udupi sambar masala. Bring the mixture to a boil. Stir in-between to avoid masala sticking to the inner pot.
- Add tamarind pulp, jaggery and vegetables to the inner pot. Mix well.
- Simmer the sambar for 2-3 minutes. Adjust the seasoning. Turn OFF sauté.
- Prepare the tempering. Heat oil in a pan. Add mustard seeds. Let the seeds splutter.
- Reduce the heat to low, add asafetida, whole dry red chili, curry leaves.
- Add the tempering over the sambar. Mix well. Garnish with fresh cilantro.
Video
Notes
Please refer to the post for the following:
- Tips
- Frequently Asked Questions
Nutrition
Nutrition Facts
Udupi Sambar
Amount per Serving
Calories
80
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
0.2
g
Sodium
35
mg
2
%
Potassium
121
mg
3
%
Carbohydrates
14
g
5
%
Fiber
4
g
17
%
Sugar
1
g
1
%
Protein
4
g
8
%
Vitamin A
2323
IU
46
%
Vitamin C
7
mg
8
%
Calcium
28
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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