Spicy Non-Veg Chicken Sambar

A flavorful South Indian-inspired sambar enriched with tender chicken pieces, tamarind, and a robust blend of spices, perfect for a hearty meal.

Steps

1. Rinse toor dal and cook it in 1 cup water until soft (using pressure cooker or pot). 2. Heat oil in a pan, add mustard seeds, fenugreek seeds, dried red chili, and curry leaves; let them splutter. 3. Add chopped onions and green chili; sauté until onions turn translucent. 4. Add chicken pieces and cook until they turn white. 5. Add chopped tomato, turmeric powder, sambar powder, tamarind paste, and salt; mix well. 6. Pour in 1 cup water and simmer covered for 15-20 minutes until chicken is cooked and flavors meld. 7. Add the cooked dal to the pan; mix well and adjust consistency with water as needed. 8. Simmer for another 5 minutes. 9. Garnish with fresh coriander leaves and serve hot with steamed rice.

50g boneless chicken, cut into small pieces ¼ cup toor dal (pigeon peas) 1 small tomato, chopped 1 small onion, chopped 1 tsp tamarind paste 1 green chili, slit ½ tsp mustard seeds ¼ tsp fenugreek seeds 1 dried red chili 1 sprig curry leaves 1 tsp sambar powder ¼ tsp turmeric powder Salt to taste 1 tbsp oil Fresh coriander leaves for garnish Water as needed