Drychilli Sambar Recipe
Dry Chilli Sambar: This sambar recipe can’t get any easier or more delicious! Easy to make, One Pot with amazing layers of flavor of dals and vegetables cooked together to bring out the lovely taste, they are simply a Dump in the ingredients and pressure cook.
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What is Dry chilli sambar?
Sambar is a lentil-based stew Made of Toor dal and vegetables cooked together. It is the famous south Indian and Srilankan recipe.
I’m sharing my Amma’s Dry chilli sambar recipe, we make this sambar recipe year around. It is simple, healthy and most importantly, it is DELICIOUS.
It is quick and easy to make, packed with nutrients and the leftovers can be reheated so well.
Unlike other sambar recipes calls for chilli powder or sambar powder for the spice level. Here for the Chilli sambar recipe, we use Green chilies and red chilies ( while seasoning ) to level up the spice. It indeed gives you the best taste of the sambar ever!
Reason to love this sambar:
- Easy: This sambar recipe requires very few ingredients, it just requires dumping all the ingredients and pressure cook and simmer away!
- Make in large quantity: You can make in a large quantity and it’s perfect to feed your entire family or best for your meal planning.
- Healthy: It is packed with nutrients, it is flavorful and you can add vegetables of your choice.
How to make Chilli Sambar Recipe:
Tips to make the best Sambar recipe:
- Toor dal: This is the type of lentils commonly called Toor dal also known as split pigeon peas(Yellow). It is used in Indian cooking. They are easily available in the Asian section in the grocery store /local Indian supermarket.
- Onion: I have used 1 medium-size red onion for this recipe, you could you shallots as well.
- Green chillies: Green chilies have to be pressure-cooked with all the ingredients that level up the heat. The heat of the sambar is dependent on only green chilli as we are not adding any spice powders.
- Garlic: you can also pound the garlic and add them.
- Curry leaves: Add the handful of fresh curry leaves that gives you more flavor to the sambar recipe.
- Asafoetida: A pinch of Hing /Asafoetida gives you great flavor and taste to sambar. It has powerful flavors, so adding a pinch is enough to bring out the aroma.
- Cumin seeds: Cumin seeds, also called by their Indian name jeera. It is one of the most important spices of Indian cooking. Here we use cumin seeds for seasoning/tempering, cooking the cumin seeds in oil is the key technique to bring out the earthy aroma of the cumin seeds.
- Dry red chilies: Usually round dry red chilies are used for tempering, you may use Guntur chili as well.While tempering the red chili keep the heat low, as it may turn to discoloration quickly.
FAQS:
1.How do you serve this sambar?
This sambar recipe is best served with Steamed Rice or you can also serve with Idly, Dosa, or Appam.
2.How long can I store this chilli sambar recipe?
Store the chili sambar in an airtight container and Refrigerate that stays well and good for 3 days.
This sambar can be frozen for up to 2 months. Store them in an air-tight container.
3.Can I add vegetables?
You can add vegetables like radish, brinjal, carrot, beans, squash.
4.Can I make this recipe in an instant pot?
Yes, You can make this recipe in an instant pot as well.
Start the instant pot, Dump all the ingredients into the instant pot, except the tempering.
Select the pulses menu and pressure cook mode for 8 minutes at high pressure with the vent in sealing position.
When the instant pot beeps, let the pressure release naturally.
Finally, prepare to temper and add to the cooked dal and vegetables in an instant pot. Garnish with coriander leaves.
Drychili sambar is ready.
Other Vegetarian Curry Recipes you may like to try:
Best SideDishes to serve for this sambar:
Chettinad Vanjaram (Seer Fish Fry)
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Dry Redchilli Sambar Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 1x
- Diet: Vegetarian
Description
This sambar recipe can’t get any easier or more delicious! Easy to make, One Pot with amazing layers of flavour of dals and vegetable cooked together to bring out the lovely taste, they are simply a Dump in the ingredients and pressure cook.
Ingredients
To cook in the Pressure Cooker:
- 1/2 cup Toor dal
- 1 teaspoon cumin seeds
- 2 tomatoes ( medium size)
- 1 onion (large)
- 4 green chilies
- 2 garlic cloves
- 2 sprigs curry leaves
- 2 tablespoon coriander leaves ( chopped)
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 4 cups water
For Seasoning:
- 2 tablespoon sesame oil
- 1 teaspoon cumin seeds
- 2 sprigs of curry leaves
- 5 Dry red chilies
- 1/4 teaspoon Asafoetida
Instructions
Prep:
- Wash the toor dal couple of times in running water and keep it ready. Slice onions thinly and chop the tomatoes.
- Slit the green chilies.
To pressure cook:
- To a pressure cooker, add toor dal, onion, tomato, garlic, green chili, cumin seeds, coriander leaves, curry leaves, turmeric powder, and salt.
- Add 4 cups of water. And Pressure cook for 4 Hisses. The pressure has to release naturally.
- Once the dal and the vegetables are cooked, mash them lightly using a masher.
For Seasoning:
- Now, for seasoning: Heat 2 tablespoon of sesame oil in the saucepan, add cumin seeds, dry red chilies, curry leaves, and a pinch of asafetida. Stir fry for 2 seconds.
- Finally, add the mashed dal to the seasoning. Mix and let it cook for 2 or 3minutes.
- Dry Red chili sambar is ready to be served.
Notes
1.Toor dal: This is the type of lentils commonly called Toor dal also known as split pigeon peas
(Yellow). It is used in Indian cooking. They are easily available in the Asian section in the grocery store /local Indian supermarket.
2. Onion: I have used 1 medium-size red onion for this recipe, you could you shallots as well.
3.Green chilies: Green chilies have to be pressure-cooked with all the ingredients that level up the heat. The heat of the sambar is dependent on only green chili as we are not adding any spice powders.
4.Garlic: you can also pound the garlic and add them.
5.Curry leaves: Add the handful of fresh curry leaves that gives you more flavor to the sambar recipe.
6.Asafoetida: A pinch of Hing /Asafoetida gives you great flavor and taste to sambar. It has powerful flavors, so adding a pinch is enough to bring out the aroma.
7.Cumin seeds: Cumin seeds, also called by their Indian name jeera. It is one of the most important spices of Indian cooking. Here we use cumin seeds for seasoning/tempering, cooking the cumin seeds in oil is the key technique to bring out the earthy aroma of the cumin seeds.
7.Dry red chilies: Usually round dry red chilies are used for tempering, you may use Guntur chili as well.
While tempering the red chili keep the heat low, as it may turn to discoloration quickly.
- Category: Maincourse
- Method: stovetop
- Cuisine: indian
Keywords: sambar , sambar recipe , dry chili sambar, dry redchilli sambar
