A staple from South India, Sambar is a comforting, tangy, and spiced lentil stew made with toor dal, tamarind, and a mix of seasonal vegetables. Infused with aromatic tempering and sambar powder, it’s the perfect accompaniment to rice, idli, dosa, or vada.
Ingredients:
For the Sambar:
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Toor dal (arhar dal): ¾ cup
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Turmeric powder: ½ tsp (¼ tsp for dal, ¼ tsp for vegetables)
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Tamarind (soaked): 1 lemon-sized ball (or 1 tbsp tamarind paste)
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Mixed vegetables (drumstick, carrot, beans, bottle gourd, etc.): 1½ cups, chopped
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Tomato: 1 large, chopped
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Onion (optional): 1 medium, sliced
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Sambar powder: 1½ tbsp
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Salt: To taste
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Jaggery (optional): 1 tsp
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Water: As needed
For Tempering:
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Oil or ghee: 2 tbsp
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Mustard seeds: 1 tsp
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Cumin seeds: ½ tsp
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Dry red chillies: 2
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Curry leaves: 8–10
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Asafoetida (hing): A pinch
Garnish:
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Fresh coriander leaves: Chopped
Step-by-Step Method:
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Cook the Dal:
Rinse ¾ cup toor dal. Pressure cook it with 2 cups of water, ¼ tsp turmeric, and a few drops of oil for 3–4 whistles. Once done, mash it well and keep aside. -
Prepare Tamarind Water:
Soak tamarind in ½ cup warm water for 10–15 minutes. Extract the pulp and strain. (Or use 1 tbsp ready-made tamarind paste.) -
Boil the Vegetables:
In a large pan, boil 1½ cups chopped vegetables and 1 chopped tomato with 2 cups water, a pinch of salt, and ¼ tsp turmeric until the veggies are soft. -
Combine and Simmer:
Add mashed dal and tamarind pulp to the boiled vegetables. Mix in 1½ tbsp sambar powder and 1 tsp jaggery (optional). Simmer the mixture for 8–10 minutes, allowing the flavors to blend. -
Prepare the Tempering:
In a small pan, heat 2 tbsp oil or ghee. Add 1 tsp mustard seeds, ½ tsp cumin seeds, 2 dry red chillies, curry leaves, and a pinch of hing. Let them splutter and turn aromatic. -
Finish and Serve:
Pour the tempering into the simmering sambar. Mix well. Garnish with chopped fresh coriander.
Perfect With:
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Steamed rice
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Idli
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Dosa
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Medu Vada