Sambar is generally thinner and more soup-like in consistency due to the use of lentils (usually toor dal), which give it a ...

Historically, sambar evolved from the Tamil dish “pitlai ... and raw banana and uses a mix of toor dal and moong dal for a creamy texture. This version is spicier compared to other versions ...

Make this Pongal festival much more enjoyable and healthier with this Pongal Sambar. It is unique in taste and texture from the conventional sambar. A great way to enjoy this vegetarian lentil curry ...

Cumin is a true all-rounder in South Indian cooking. With its earthy, slightly peppery flavor, cumin is perfect for tempering (tadka) in curries, rasam, and sambar. It’s a key ingredient in ...