Pearl Onion Sambhar: A South Indian Delight

Sambhar is a quintessential South Indian dish that pairs perfectly with rice, idli, dosa, or vada. It is a rich, flavorful lentil stew made with a variety of vegetables, tamarind, and a unique blend of spices. While traditional sambhar often includes vegetables like drumstick, carrot, and pumpkin, today’s recipe focuses on the delicious Pearl Onion Sambhar, which uses small onions (also called sambar onions or chalots) for a sweet and tangy twist. These pearl onions impart a rich, aromatic flavor to the sambhar and make it even more delicious.

Ingredients:

For the Sambhar:

• 1 cup toor dal (pigeon peas)
• 1 cup pearl onions (sambar onions), peeled
• 1 medium tomato, chopped
• 1 small carrot, chopped (optional)
• 1 small potato, chopped (optional)
• 1-2 tbsp tamarind pulp
• 1 tbsp jaggery (optional, for sweetness)
• Salt to taste

For the Sambhar Masala:

• 2 tbsp oil (preferably sesame or coconut oil)
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 dried red chili
• 1 tsp fenugreek seeds (methi)
• 1 tbsp sambhar powder
• 1/2 tsp turmeric powder
• A pinch of hing (asafoetida)

For Tempering:

• 2 tbsp oil or ghee
• 1 sprig curry leaves
• 1 dried red chili (broken into halves)
• 1/4 tsp mustard seeds

Instructions:

Step 1: Cook the Toor Dal

1. Rinse the toor dal thoroughly and cook it in a pressure cooker or a large pot with 2.5 cups of water. Add a pinch of turmeric powder and cook for 3-4 whistles (or until soft). If cooking in a pot, simmer for 25-30 minutes until the dal is soft and mushy.
2. Once cooked, mash the dal lightly and set it aside.

Step 2: Prepare the Pearl Onion

1. Peel the pearl onions. You can either use a few drops of oil on your fingers to peel them easily or blanch them in hot water for 2-3 minutes to loosen the skin.
2. In a separate pan, heat a tablespoon of oil and sauté the pearl onions until they turn golden brown and soft. This step helps bring out their natural sweetness and flavor.

Step 3: Prepare the Sambhar Masala

1. In a small frying pan, heat 1 tablespoon of oil and add mustard seeds. Once they splutter, add cumin seeds, dried red chili, and fenugreek seeds.
2. Roast the spices on medium heat until they turn golden brown and release a lovely aroma.
3. Add sambhar powder and turmeric powder to the pan. Fry for another 30 seconds to roast the masala.
4. Turn off the heat and let the masala cool before grinding it into a coarse paste using a little water (about 1/4 cup).

Step 4: Assemble the Sambhar

1. In a large pan, heat 2 tablespoons of oil and add the sautéed pearl onions. Cook for 5-6 minutes until they are well coated with oil.
2. Add chopped tomatoes and cook until they soften and release their juices.
3. Add the ground sambhar masala paste, tamarind pulp, and jaggery (if using). Stir well to combine all the ingredients.
4. Pour in the cooked toor dal and mix thoroughly. Add water to adjust the consistency of the sambhar, depending on whether you prefer it thick or slightly runny.
5. Simmer the sambhar on low heat for about 10-15 minutes to allow the flavors to meld together. Adjust salt and tamarind according to your taste preference.

Step 5: Temper the Sambhar

1. In a small tempering pan, heat 2 tablespoons of oil or ghee.
2. Add mustard seeds, curry leaves, and broken dried red chili. Let the seeds splutter and the curry leaves crisp up.
3. Pour the tempering over the simmering sambhar and let it cook for an additional 2 minutes.

Serving Suggestions:

Serve the Pearl Onion Sambhar hot with steamed rice, idli, dosa, or vada. It is also fantastic with some crispy papad or a side of coconut chutney.

Tips:

• You can add vegetables like carrots, potatoes, and pumpkin to enhance the flavor and nutrition of the sambhar.
• For a richer flavor, you can use a bit of coconut in the sambhar masala. Some regions in South India use fresh grated coconut or coconut milk for a creamier texture.
• If you’re in a hurry, you can skip the tempering at the end, but it adds a wonderful finishing touch to the dish.

Pearl Onion Sambhar is a wholesome, flavorful dish that captures the essence of South Indian cuisine. Its delicate balance of tanginess, spice, and sweetness makes it a comforting dish for any meal. Enjoy!