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Traditional Sambar Recipe with Mustard Oil Twist

Made with lentils and a concoction of veggies, Sambar is a classic South Indian meal cooked in a tart and fiery tamarind sauce. Usually presented with rice, idli, or dosa, this meal is renowned for its strong taste and aromatic spices. Although sambar is made using vegetable oil most of the time, using mustard oil adds a strong taste twist and increases its authenticity. In this blog, we will walk you on how to prepare Sambar with mustard oil, utilizing Double Hiran Mustard Oil to accentuate the best in this cherished dish.

Ingredients

Sambar made with mustard oil will call for the following ingredients:

For the Sambar:

• 1 cup toor dal (pigeon peas)
• 3 tablespoons Double Hiran Mustard Oil
• 1 medium onion, chopped
• 1 tomato, chopped
• 1 small carrot, diced
• 1 small eggplant, diced
• 5-6 okra (bhindi), chopped
• 1/4 cup pumpkin, diced
• 2-3 drumsticks (optional), cut into pieces
• 1 tablespoon sambar powder
• 1 teaspoon turmeric powder
• 1/4 cup tamarind pulp
• Salt to taste
• Fresh coriander leaves for garnish

For the Tempering (Tadka):

• 2 tablespoons Double Hiran Mustard Oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon fenugreek seeds
• 2 dried red chilies
• 10-12 curry leaves
• A pinch of asafoetida (hing)

Instructions

1. Cook the Dal

1. Rinse the toor dal thoroughly and pressure cook it with 2 cups of water and turmeric powder for 3-4 whistles, until soft.
2. Mash the cooked dal and set it aside.

2. Cook the Vegetables

1. Heat 3 tablespoons of Double Hiran Mustard Oil in a large pot over medium heat.
2. Add the chopped onions and sauté until they turn golden brown.
3. Add the tomatoes and cook until they soften and the oil starts to separate from the mixture.
4. Add the carrots, pumpkin, eggplant, okra, and drumsticks, and sauté for 2-3 minutes.
5. Add the tamarind pulp, sambar powder, salt, and 2 cups of water. Let the vegetables cook until they are soft and tender.

3. Combine Dal and Vegetables

1. To the vegetable mixture add the cooked and mashed dal.
2. To let the flavors meld together, stir thoroughly then let the sambar simmer on low heat for ten to fifteen minutes.
3. Should needed, increase the consistency by adding more water.

4. Prepare the Tempering (Tadka)

1. Sear two tablespoons of Double Hiran Mustard Oil in a small pan.
2. Add fennek, cumin, and mustard seeds; let them sputter.
3. Add dried red chiles, curry leaves, and a bit of asafoetida (hing). Sauté until aromatic, a few seconds.
4. Pour this tempering over the boiling sambar, then well mix.

5. Serve

1. Garnish the sambar with fresh coriander leaves.
2. Serve hot with steamed rice, idli, or dosa.

Health Benefits

Using Double Hiran Mustard Oil in your Sambar not only gives various health advantages but also a special depth of taste. Omega-3 and omega-6 fatty acids abound in mustard oil and help heart function by lowering inflammation. It’s a perfect oil for traditional Indian cuisine since it also contains antimicrobial qualities that improve digestion generally.

Conclusion

Ultimately, a tasty and healthful approach to savoring this South Indian favorite with a twist is cooking sambar with mustard oil. This Sambar recipe is especially unique since Double Hiran Mustard Oil provides health advantages and accentuates rich tastes. Using mustard oil, try this easy and delicious Sambar recipe to savor a wonderful mix of taste and nutrition.