south Indian sambhar recipe question
I am hosting a doorga puja in 2 weeks time and am planning to serve authentic south Indian sambhar dish.
However i do not know the variety and proportions of dal used. Nor do i know what proportions to use in making the sambhar powder.
1. What is the basic dal used. Do we use the same proportion of various dals. 2. What proportions of chana dal etc in making sambhar powder for 1 kg dal mix for instance.
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Here are the answers for Your two questions.1. What is the basic dal used. Do we use the same proportion of various dals.
Traditionally skinned toor dal(also known as tuvar dal, arhar dalor, red gram, pigeon peas) is used for making sambar. The only dal you can add (without changing the taste), is masoor dal. About 1 to 2 tablespoons of masoor dal for 1 cup of tuvar dal is ok to use.
Adding other dals such as moong dal(green lentil) changes the taste and consistency. I have made sambar with moong dal a few times. Though that tasted good as a variation, it is nothing like authentic toor dal sambar. 2. What proportions of chana dal etc in making sambhar powder for 1 kg dal mix for instance.
You may make sambar powder from the recipe given below. For one cup of dal you will need about 1 to 2 tbsp sambar powder. You can add more or less according to your taste. That will give you idea about how much to use for 1 kg dal mix.Sambar powder recipe
As you still have some time with your Durga puja, I suggest, you first make sambar powder and make sambar with 1 cup of toor dal using the sambar recipe here and see what adjustments you need to make. Sambar recipe
As you are making this for pooja, you may want to omit onions. You may use beans, brinjals, potatoes, tomatoes, carrots etc for sambar. Cook the vegetables separately and then add to the sambar along with cooked toor dal.
If you have any further questions about south indian sambar recipe, please use the post comments link below to ask them.
Best wishes for your puja.