Dal•Sambar

Carrot Sambar

February 16, 2020 by Senthil Sadasivam Recipe rating:
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Probably carrots are the most widely used sambar vegetable for the simple reason that they are available year around, and are sweet and healthy and kids (and adults) eat them without complaining!

I LOVE carrot sambar; it is one of my favorite sambar and I enjoy it with rice, or idli/ dosa. I make sambar with only carrots, or sometimes, I also add them to other veggies (some of my popular combinations are “Carrot and Radish Sambar”, “Carrot and Green Beans Sambar” and “Carrot and Chayote Squash Sambar” and the tiffin sambar (made with finely chopped eggplant, green beans, carrot and potatoes), etc. Actually the list is endless, but I want to restrict it to some top combinations for the sake of it.

Make and enjoy this awesome carrot sambar, and it is a fun way for you and your kids to include the healthy carrots in your diet.

Carrot Sambar
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Carrot Sambar

Carrots are probably the most widely used sambar veggie (and healthy too) and I love the carrot sambar for the natural sweetness the carrots add to the dish.

Course Side Dish
Cuisine Indian
Keyword Carrot, Carrot Sambar, Dal, Sambar
Cook Time 30 minutes
Total Time 30 minutes
Servings 4 people
Author Senthil Sadasivam

Ingredients

  • 1 lb Carrot peeled, sliced
  • 2 tbsp Sambar powder Sambar powder substitute given below
  • Tamarind juice to taste

To pressure cook dal

  • 1 cup Tool dal
  • 1 Tomato
  • 4 cloves Garlic
  • 1 tsp Turmeric powder
  • 1 tsp Hing powder
  • 1 tsp Sesame oil

For tadka

  • 1/2 tbsp Mustard seeds
  • 1/2 tbsp Methi seeds
  • 1 Green chili sliced
  • 1/2 tbsp Jeera seeds
  • 1 Red chili
  • 1 sprig Curry leaves
  • 1 cup Onion (or shallots) sliced
  • 1 cup Tomatoes chopped

Sambar powder substitute

  • 1 tbsp Chili powder
  • 1/2 tbsp Coriander powder

To garnish

  • 1/4 cup Coriander leaves chopped

Instructions

  1. Wash and peel the carrots and cut into quarter inch thick slices as shown in the recipe picture.

  2. Wash and pressure cook dal for three whistles with 1 tomato, 4 cloves garlic, 1 tsp each turmeric powder, hing powder and sesame oil with three cups water.  Mash the dal and keep it separate.
  3. On a big pot, heat oil and add mustard seeds.  When they splutter, add methi seeds and let them brown slightly.  Quickly add jeera seeds, and after few seconds, add 1 red chili and fry for some time.  Add curry leaves, then sliced onion and green chili and fry well.

  4. Add enough water, carrot slices, 2 tbsp. sambar powder, salt and mix well and cover and cook for about 10 mins.

  5. Add mashed dal to the pot, mix well, adjust salt level and cover and cook for another 10 mins or until the vegetable pieces are soft and tender.

  6. Add tamarind juice and let it cook for another couple mins.

  7. Garnish with chopped coriander leaves and enjoy with hot rice, homemade ghee, a spicy side dish fry (Potato, Plantain or Suran) and a papad!

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