South Indian Sambar is a comforting lentil and vegetable stew simmered with tamarind, sambar powder and a fragrant tempering. Serve it with steamed rice, idli, dosa or vada for a satisfying homemade meal.
Recipe at a Glance
- Prep time: 15 minutes
- Cook time: 30–35 minutes
- Serves: 4
Ingredients
- ¾ cup toor dal (pigeon pea lentils)
- 1 small onion, sliced
- 1 tomato, chopped
- 1 small carrot, chopped
- ½ cup chopped pumpkin, drumstick, or other vegetables
- Small lemon-sized piece of tamarind
- 1½–2 tbsp sambar powder, to taste
- ¼ tsp turmeric
- Salt, to taste
- 1 tbsp oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- 1–2 dried red chillies
- Pinch of asafoetida (hing)
- 8–10 curry leaves
- Fresh coriander, chopped
How to Make South Indian Sambar
1. Cook the dal
Rinse the toor dal. Pressure-cook it with turmeric and about 2 cups of water until soft. Mash well and set aside.
2. Cook the vegetables
Soak the tamarind in warm water for 10 minutes, then squeeze out the juice and discard the fibres. In a pot, add the vegetables, onion, tomato, tamarind water, sambar powder, salt and 1–2 cups of water. Simmer until the vegetables are tender.
3. Add the dal
Stir in the mashed dal. Add water to adjust the consistency and simmer gently for 8–10 minutes, stirring occasionally. Taste and adjust the sambar powder, salt or tamarind as needed.
4. Prepare the tempering
Heat oil in a small pan. Add mustard seeds and let them splutter. Add cumin, dried red chillies, asafoetida and curry leaves. Carefully pour the tempering into the sambar and mix. Finish with chopped coriander.
Tips for Delicious Sambar
- Cook the dal until very soft for a smooth, hearty texture.
- Add vegetables according to season and what you have available.
- Balance the tamarind, sambar powder and salt to your taste.
- Let the sambar rest for a few minutes before serving so the flavours settle.
What to Serve with Sambar
Enjoy hot sambar with rice, idli, dosa, medu vada or pongal. A side of coconut chutney or a simple vegetable poriyal makes the meal complete.
Frequently Asked Questions
Can I make sambar without a pressure cooker?
Yes. Cook the dal in a covered saucepan with plenty of water until completely soft. Add more hot water as needed; it will take longer than pressure cooking.
How can I adjust the thickness?
Add hot water a little at a time for a thinner sambar, or simmer uncovered for a few extra minutes to thicken it.
Photo credit: fuseviews via Unsplash.