Meal Prep · South Indian
Drumstick Sambar
A comforting and aromatic South Indian lentil stew featuring tender drumsticks, perfect for a wholesome meal.
Ingredients
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Step-by-step- Pressure cook the soaked Toor Dal with turmeric powder and 2 cups of water for 3-4 whistles until soft and mashed. Set aside.
- In a large pot or kadai, heat oil/ghee. Add mustard seeds, cumin seeds, dry red chillies, curry leaves, and asafoetida. Let them splutter.
- Add chopped onions and sauté until translucent. Then add chopped tomatoes and cook until soft and mushy.
- Add the drumstick pieces and sauté for 2-3 minutes. Add 1/2 cup water, cover, and cook until the drumsticks are slightly tender (about 5-7 minutes).
- Stir in the sambar powder and cook for 1-2 minutes until fragrant.
- Add the mashed dal, tamarind pulp, salt, and 1-1.5 cups of water (adjust consistency as desired). Bring to a boil.
- Reduce heat and simmer for 10-15 minutes, allowing all the flavors to meld and the drumsticks to cook through. The sambar should thicken slightly.
- Garnish with fresh coriander leaves before serving hot with rice, idli, or dosa.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 15 g |
| Carbohydrates | 35 g |
| Fat | 10 g |
| Fiber | 8 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooled sambar in an airtight container. Ensure it’s completely cooled before refrigerating to prevent bacterial growth.
Freezer Up to 2 months
Portion cooled sambar into freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating. Note that vegetables like drumsticks might become slightly softer upon thawing.
Reheat Stovetop/Microwave
On stovetop: Gently reheat in a saucepan over medium-low heat, adding a splash of water if too thick. In microwave: Heat in a microwave-safe bowl, stirring occasionally, until piping hot.
Chef’s Corner
- For extra flavor, add a small piece of jaggery (about 1 tsp) along with the tamarind pulp to balance the sourness and enhance the overall taste.
- Adjust the amount of sambar powder to your spice preference. You can also roast a few fenugreek seeds (methi) and add them to the tempering for an authentic aroma.
- Don’t overcook the drumsticks initially; they will continue to cook as the sambar simmers. They should be tender but still hold their shape.
