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Sambar Recipe

Indian · Soup · 45 min total

A comforting South Indian lentil and vegetable stew, tempered with spices and enriched with tamarind and sambar powder. Perfect with rice, idli, or dosa.

Ingredients

• 1/2 cup toor dal (pigeon peas)
• 2 cups water (for pressure cooking)
• 1 cup mixed vegetables (drumstick, carrot, pumpkin, eggplant, okra, cut into 1-inch pieces)
• 1 small onion, sliced
• 1 tomato, chopped
• 1 tablespoon sambar powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon tamarind paste (or lemon-sized ball soaked in 1/4 cup warm water)
• Salt to taste
• 1 tablespoon ghee or oil
• 1 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 2 dried red chilies
• A pinch of asafoetida (hing)
• 10 curry leaves
• 2 tablespoons chopped coriander leaves

Instructions

1. Wash toor dal and pressure cook with 2 cups water for 4-5 whistles until soft. Mash well and set aside.
2. In a pot, add cooked dal, 1 cup water (adjust for desired consistency), turmeric, sambar powder, and salt. Bring to a boil.
3. Add vegetables (except okra if using), onion, and tomato. Cook until vegetables are tender (about 10 minutes). If using okra, add after other vegetables are half cooked.
4. Extract tamarind juice from the soaked tamarind pulp. Add to the pot and simmer for 5 minutes. Adjust salt and sourness.
5. Heat ghee in a small pan. Add mustard seeds; when they pop, add cumin, red chilies, asafoetida, and curry leaves. Sauté for a few seconds.
6. Pour the tempering over the sambar and stir. Garnish with coriander leaves. Serve hot with rice or idli.

Tips

• For a thicker sambar, mash some of the cooked vegetables into the dal.
• Sambar tastes better the next day as flavors meld.
• Store in refrigerator for up to 3 days.

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