Overview
This Thatta Payaru Sambar, also known as Black Eyed Beans Sambar, is a delicious South Indian dish that combines the protein-rich goodness of black-eyed beans with aromatic spices, making it a perfect addition to your lunch table. This high-protein vegetarian meal pairs beautifully with steamed rice, making it both wholesome and satisfying.
Ingredients
| Ingredient | Quantity |
|---|---|
| Black Eyed Beans (Lobia) | 1 cup |
| Arhar Dal (Split Toor Dal) | 1/4 cup |
| Onion | 1, finely chopped |
| Tomato | 1, finely chopped |
| Sambar Powder | 2 teaspoons |
| Red Chilli Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon (1/4 + 1/4) |
| Salt | 1 teaspoon |
| Garlic | 2 cloves, minced |
| Coriander (Dhania) Leaves | 1/4 cup, finely chopped |
| Sunflower Oil | 2 tablespoons |
| Asafoetida (Hing) | 1/8 teaspoon |
| Dry Red Chilli | 2 |
| Methi Seeds (Fenugreek Seeds) | 1/2 teaspoon |
| Mustard Seeds | 1 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 200 |
| Protein | 12g |
| Carbohydrates | 35g |
| Dietary Fiber | 8g |
| Fat | 6g |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Servings: 4
Instructions
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Prep the Dal: Begin by washing the toor dal twice under running water to remove any impurities, then drain the excess water. In a pressure cooker, combine the washed dal with 1/4 teaspoon of turmeric. Cook for three whistles, then set aside until the pressure releases.
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Cook the Beans: In a large pot, bring about 3 cups of water to a boil. Add the black-eyed beans along with 1/4 teaspoon of turmeric. Allow the beans to cook uncovered until they are soft and tender. Once done, drain any excess water and set aside.
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Tempering: Heat a medium-sized pan over medium heat and add the sunflower oil. Once the oil is hot, introduce the asafoetida, dry red chillies, fenugreek seeds, mustard seeds, and white urad dal. Fry these for a few seconds until the mustard seeds start to splutter and the urad dal turns golden brown.
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Sauté Vegetables: Add the finely chopped onions and tomatoes to the tempering mixture. Sauté until the onions become soft and translucent. Stir in the sambar powder, red chilli powder, and salt, mixing well to combine the spices with the vegetables.
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Combine Ingredients: To the sautéed mixture, add the cooked toor dal and 2 cups of water. Bring the entire mixture to a boil. Once boiling, gently fold in the cooked black-eyed beans, ensuring everything is well combined.
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Final Touches: Allow the sambar to cook until the raw smell of the spices dissipates, approximately 5-7 minutes. Finally, stir in the minced garlic and simmer for an additional 2-3 minutes.
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Garnish: Switch off the stove and fold in the freshly chopped coriander leaves. Let the sambar sit undisturbed until serving.
Serving Suggestions
Serve the Thatta Payaru Sambar warm with steamed rice, accompanied by sides such as Carrot and Beans Thoran and Elai Vadam. For an added touch of flavor, drizzle a spoon of ghee over the sambar rice before enjoying.
Conclusion
This Thatta Payaru Sambar is not only a feast for the senses with its rich flavors and inviting aroma, but it’s also a nourishing dish that highlights the best of South Indian cuisine. Whether for a family lunch or a special gathering, this recipe will surely become a favorite. Enjoy the ultimate comfort of home-cooked sambar!