Sambar is a traditional South Indian lentil stew that combines hearty vegetables with a tangy tamarind base and aromatic spices. This dish is not only packed with flavor but also highly nutritious, making it a perfect choice for a wholesome meal. The combination of protein-rich lentils and a variety of vegetables makes it a balanced dish that can be enjoyed with rice, idli, dosa, or even as a standalone soup. Whether you’re looking to spice up your meal routine or simply want to enjoy a comforting bowl of stew, this authentic Sambar recipe is sure to impress with its rich taste and healthy ingredients.
Ingredients
- For the Lentils:
- 1 cup toor dal (yellow split pigeon peas)
- 3 cups water
- 1/4 teaspoon turmeric powder
- 1 tablespoon ghee or oil
- For the Tamarind Base:
- 1 tablespoon tamarind paste
- 1 cup warm water
- Vegetables:
- 1 small carrot, diced
- 1 small potato, diced
- 1 small eggplant, diced
- 1 drumstick (moringa), cut into 2-inch pieces
- 1/2 cup pumpkin, diced
- 1 small tomato, chopped
- 1 small onion, chopped
- 6-8 pearl onions, peeled
- For the Spice Mix:
- 1 tablespoon Sambar powder
- 1/2 teaspoon red chili powder (optional, for extra heat)
- 1/4 teaspoon asafoetida (hing)
- Salt to taste
- For Tempering:
- 1 tablespoon ghee or oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2 dried red chilies
- 10-12 curry leaves
- 1/2 teaspoon fenugreek seeds (methi)
- 1/4 teaspoon asafoetida (hing)
- Garnish:
- Fresh coriander leaves, chopped
Steps
- Cook the Lentils
- Start by rinsing the toor dal thoroughly under running water. In a pressure cooker, add the rinsed dal, water, turmeric powder, and a tablespoon of ghee or oil. Cook for 3-4 whistles until the lentils are soft and mushy. Once done, mash the lentils lightly with the back of a spoon and set them aside.
- Prepare the Tamarind Base
- While the lentils are cooking, prepare the tamarind base. Mix the tamarind paste with warm water, ensuring it dissolves completely. Strain to remove any pulp or seeds, and set the tamarind water aside.
- Cook the Vegetables
- In a large pot, add the diced vegetables (carrot, potato, eggplant, drumstick, pumpkin, tomato, and onions). Pour in enough water to cover the vegetables and bring it to a boil. Reduce the heat and let the vegetables simmer until they are tender but not overcooked, about 10-15 minutes.
- Combine Lentils, Tamarind, and Vegetables
- Once the vegetables are cooked, add the mashed lentils to the pot. Pour in the tamarind water and mix everything well. Add the Sambar powder, red chili powder (if using), asafoetida, and salt. Stir to combine and let the Sambar simmer on low heat for 10-15 minutes, allowing all the flavors to meld together.
- Tempering
- In a small pan, heat ghee or oil for tempering. Add mustard seeds and let them splutter. Then add cumin seeds, dried red chilies, fenugreek seeds, asafoetida, and curry leaves. Sauté until the spices are fragrant. Pour this tempering over the simmering Sambar and give it a final stir.
- Garnish and Serve
- Turn off the heat and garnish the Sambar with freshly chopped coriander leaves. Serve hot with steamed rice, idli, dosa, or as a hearty soup.
Tips For Variation:
- Vegetable Choices: Feel free to customize the vegetables in your Sambar. Add green beans, okra, or turnip for a different flavor profile.
- Spice Level: Adjust the amount of red chili powder based on your preferred spice level. You can also add green chilies for an extra kick.
- Dal Mix: Instead of using only toor dal, mix in moong dal or masoor dal for a varied texture and taste.
- Coconut Flavor: Add a tablespoon of freshly grated coconut or coconut milk to the Sambar for a richer and creamier texture.
- Lemon Twist: Add a squeeze of lemon juice before serving to enhance the tangy flavor.
- Instant Pot Option: If you have an Instant Pot, you can cook the lentils and vegetables together using the pressure cook setting, saving time and effort.
- Jaggery Addition: For a touch of sweetness, add a small piece of jaggery (unrefined cane sugar) to balance the tangy and spicy flavors.
- Sambar without Tamarind: If tamarind is unavailable, substitute it with a teaspoon of lemon juice or tomato paste for the sourness.
Macros
- Calories: 180 kcal
- Protein: 8g
- Carbohydrates: 28g
- Fat: 5g
Frequently Asked Questions for Sambar
- Can I make Sambar without a pressure cooker?
- Yes, you can cook the lentils in a regular pot. It will take longer, about 30-40 minutes, until the lentils are soft and fully cooked.
- How long does Sambar last in the fridge?
- Sambar can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stove before serving.
- Can I freeze Sambar?
- Yes, Sambar freezes well. Store it in a freezer-safe container for up to 2 months. Thaw and reheat before serving.
- What can I serve with Sambar besides rice?
- Sambar pairs well with idli, dosa, vada, and even quinoa or brown rice for a healthier twist.
- Is Sambar gluten-free?
- Yes, Sambar is naturally gluten-free. Just ensure that your Sambar powder and other ingredients do not contain any gluten-based additives.
Authentic South Indian Sambar Recipe: A Flavorful Lentil Stew That’ll Warm Your Heart
Sambar is a flavorful South Indian lentil stew with vegetables, tamarind, and spices. It pairs perfectly with rice, idli, or dosa, offering a nutritious and comforting meal.
Ingredients
For the Lentils:
- 1 cup toor dal yellow split pigeon peas
- 3 cups water
- ¼ teaspoon turmeric powder
- 1 tablespoon ghee or oil
- For the Tamarind Base:
- 1 tablespoon tamarind paste
- 1 cup warm water
Vegetables:
- 1 small carrot diced
- 1 small potato diced
- 1 small eggplant diced
- 1 drumstick moringa, cut into 2-inch pieces
- ½ cup pumpkin diced
- 1 small tomato chopped
- 1 small onion chopped
- 6-8 pearl onions peeled
For the Spice Mix:
- 1 tablespoon Sambar powder
- ½ teaspoon red chili powder optional, for extra heat
- ¼ teaspoon asafoetida hing
- Salt to taste
For Tempering:
- 1 tablespoon ghee or oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2 dried red chilies
- 10-12 curry leaves
- ½ teaspoon fenugreek seeds methi
- ¼ teaspoon asafoetida hing
Instructions
Cook the Lentils:
- Rinse 1 cup of toor dal under cold water. In a pressure cooker, combine the rinsed dal with 3 cups of water, 1/4 teaspoon turmeric powder, and 1 tablespoon ghee or oil. Cook for 3-4 whistles or until the lentils are soft and mushy. Once cooked, mash the lentils lightly and set aside.
Prepare the Tamarind Base:
- Mix 1 tablespoon of tamarind paste with 1 cup of warm water. Strain to remove any pulp or seeds, and set the tamarind water aside.
Cook the Vegetables:
- In a large pot, add 1 diced carrot, 1 diced potato, 1 diced eggplant, 1 cut drumstick (moringa), 1/2 cup diced pumpkin, 1 chopped tomato, 1 chopped onion, and 6-8 peeled pearl onions. Add enough water to cover the vegetables. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 10-15 minutes.
Combine Lentils, Tamarind, and Vegetables:
- Add the cooked lentils to the pot with the vegetables. Pour in the prepared tamarind water. Stir in 1 tablespoon Sambar powder, 1/2 teaspoon red chili powder (if desired), 1/4 teaspoon asafoetida, and salt to taste. Simmer on low heat for 10-15 minutes, allowing the flavors to meld.
Tempering:
- In a small pan, heat 1 tablespoon of ghee or oil. Add 1 teaspoon mustard seeds and let them splutter. Add 1 teaspoon cumin seeds, 2 dried red chilies, 10-12 curry leaves, 1/2 teaspoon fenugreek seeds, and 1/4 teaspoon asafoetida. Sauté until the spices are fragrant, then pour this tempering over the simmering Sambar.
Garnish and Serve:
- Turn off the heat and garnish with freshly chopped coriander leaves. Serve hot with steamed rice, idli, dosa, or enjoy as a standalone soup.