Picture this: a bowl of vibrant, ruby-red stew, fragrant with aromatic spices and the earthy sweetness of fresh beetroot. This isn’t just any dal; it’s Chakundar Sambar, a comforting South Indian staple that brings a touch of healthy goodness and a burst of flavor to your table. Originating from the diverse culinary landscape of Southern India, Sambar is a lentil-based vegetable stew cooked with a tamarind broth, and our Chakundar (Beetroot) Sambar offers a delightful, colorful twist on this classic. Get ready to awaken your taste buds with this wholesome and incredibly delicious dish!
Why You Will Love This Recipe
- Vibrantly Healthy: Packed with the goodness of beetroot and protein-rich arhar dal, its a nutritious powerhouse.
- Flavor Explosion: A perfect balance of tangy tamarind, aromatic sambar powder, and the subtle sweetness of beetroot.
- Comfort in a Bowl: Warm, hearty, and incredibly satisfying ideal for any meal.
- Easy to Master: Our step-by-step guide makes this classic dish approachable for home cooks.
- Vegetarian & Gluten-Free: A naturally wholesome option for various dietary preferences.
Ingredients
- 1 cup Arhar Dal (Tur Dal)
- 1-1/2 cup Tamarind Water (extracted from a lemon-sized ball of tamarind)
- 1 Chakundar (Beetroot), peeled and chopped
- 1 tablespoon Sambar Powder
- Salt, as per taste
- 1 teaspoon Sesame Oil
- 1 teaspoon Mustard Seeds
- 1 dry Red Chili
- A pinch of Asafoetida (Hing)
- 5 Curry Leaves, chopped
- 4 sprigs Coriander, chopped (for garnish)
Step-by-Step Instructions
- Firstly, rinse the arhar dal thoroughly. In a pressure cooker, combine the arhar dal with 2 cups of water and cook until 3 whistles are heard. Once done, turn off the heat and let the pressure release naturally. If the cooked dal appears too thick, add a little more hot water and mix well to reach a desired consistency.
- In a separate clean pressure cooker, add the chopped chakundar (beetroot) along with tamarind water, salt, and sambar powder. Close the lid and cook for 3 whistles. Turn off the gas and allow the pressure to drain automatically.
- Once both the dal and beetroot mixtures are ready, carefully transfer the cooked chakundar mixture into a saucepan. Add the cooked arhar dal and additional salt (if needed) to the saucepan and mix everything together gently.
- Place the saucepan on medium heat and bring the sambar to a gentle boil, allowing all the flavors to meld for about 5-7 minutes.
- While the sambar is simmering, prepare the tempering. Heat the sesame oil in a small pan. Once hot, add the mustard seeds and allow them to splutter.
- Immediately add the dry red chili. After about 10 seconds, add the chopped curry leaves and a pinch of asafoetida. Saut for a few seconds until fragrant, then turn off the gas.
- Pour this aromatic tempering directly into the simmering sambar and mix well.
- Garnish generously with fresh chopped green coriander before serving.
Serving Suggestions
Chakundar Sambar is incredibly versatile and pairs wonderfully with a variety of South Indian dishes. Serve it hot with steamed rice and a side of crispy potato roast for a classic and satisfying dinner. It also tastes fantastic with soft idlis, fluffy dosas, crispy vadas, or even alongside appam for a delightful breakfast or brunch.
Chefs Tips & Variations
- Consistency Control: Sambar consistency is a personal preference. If you like it thinner, add a little hot water at step 3. For a thicker sambar, reduce the water.
- Spice Levels: Adjust the amount of sambar powder or dry red chilies according to your heat preference. You can also add a fresh green chili along with the beetroot for extra kick.
- Fresh Tamarind: For the best flavor, use fresh tamarind pulp soaked in hot water and squeezed to extract the juice, rather than store-bought concentrate.
- Add More Veggies: Feel free to experiment by adding other vegetables like diced carrots, pumpkin, drumsticks, or onions along with the beetroot for added nutrition and flavor.
- Alternative Dal: While arhar dal (tur dal) is traditional, you can also use a mix of dals or moong dal for a slightly different texture and flavor.
- Garnish Matters: Don’t skip the fresh coriander! It adds a burst of freshness and aroma that brightens the entire dish.