Methi Sambar

Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • 1 lemon size - tamarind
  • 1 cup - methi leaves
  • 1 cup - baby onions
  • Salt to taste
  • Turmeric, a pinch
  • Coriander leaves, a few
  • Asafetida, a pinch
  • 1/2 cup - tur dal
  • For grinding:
  • 8 - red chillies
  • 3 tsp - coriander seeds
  • 3 tsp - channa dal
  • 2 tsp - oil
  • For seasoning:
  • 1 tsp - mustard seeds
  • Curry leaves, a few
  • 1 tsp - oil

How to Make Methi Sambar

  • Pressure cook tur dal and mash it once cooked and keep it aside.
  • Soak tamarind in water for 5 minutes and extract the juice.
  • Heat oil in the pan, add red chillies, coriander seeds and channa dal and fry till the dal turns golden brown colour.
  • Grind the above fried ingredients in a mixer to a fine paste.
  • Heat the oil in the pan, and when the oil is hot add the mustard seeds.
  • When the mustard seeds start to sputter, add curry leaves and fry for a second.
  • Add the baby onions and fry for 2 minutes.
  • When the onions are fried, add methi leaves and mix well.
  • Add some water and allow the methi and onion to cook completely. (Approximately 10 minutes in low to medium flame).
  • Once it is cooked, add the tamarind extract and salt and let the mixture boil till the raw smell of the tamarind is gone.
  • Add the ground paste and stir well and allow the mixture to boil.
  • Now add mashed dal and stir well.
  • Garnish with coriander leaves.
  • Add a table spoon of ghee (optional).
  • Methi sambar is ready to serve with white rice.
  • Recipe courtesy: Subbalakshmi Renganathan