South Indian Sambar Recipe

Sambar is a quintessential South Indian dish, renowned for its rich flavors and nutritional benefits. This lentil-based vegetable stew, infused with tamarind and a unique blend of spices, is a staple in many households and pairs perfectly with rice, idli, dosa, or vada.​

What is Sambar?

Sambar is a traditional South Indian stew made with toor dal (pigeon pea lentils), tamarind, and a medley of vegetables. Flavored with a fragrant spice blend known as sambar powder and tempered with mustard seeds, curry leaves, and dried red chilies, it’s a comforting and filling meal enjoyed across India.

Ingredients

For the Dal:

• ½ cup toor dal (pigeon pea lentils)
• 2 cups water
• ¼ teaspoon turmeric powder​

For the Vegetables:

• 1 cup mixed vegetables (e.g., drumsticks, carrots, pumpkin, okra, brinjal)
• 1 medium onion, chopped
• 1 medium tomato, chopped​

For the Tamarind Extract:

• 1 tablespoon tamarind pulp
• ½ cup warm water

For the Sambar Powder:

• 1 tablespoon coriander seeds
• 1 teaspoon cumin seeds
• ½ teaspoon fenugreek seeds
• 2 dried red chilies
• 1 tablespoon chana dal (split Bengal gram)
• 1 tablespoon urad dal (split black gram)
• 1 tablespoon grated coconut (optional)
• 1 teaspoon oil​

For Tempering:

• 1 tablespoon oil or ghee
• 1 teaspoon mustard seeds
• 1 dried red chili
• A pinch of asafoetida (hing)
• A few curry leaves​

Instructions

1. Prepare the Dal:

• Rinse the toor dal thoroughly.
• In a pressure cooker, combine the dal, water, and turmeric powder.
• Cook for 3-4 whistles until the dal is soft and mushy.
• Mash the cooked dal and set aside.​

2. Cook the Vegetables:

• In a separate pot, add the chopped vegetables and enough water to cover them.
• Cook until the vegetables are tender.
• Add the chopped tomato and cook until soft.​

3. Prepare the Tamarind Extract:

• Soak the tamarind pulp in warm water for 10 minutes.
• Strain to remove any fibers and seeds, obtaining a smooth extract.​

4. Make the Sambar Powder:

• In a pan, heat 1 teaspoon of oil.
• Add coriander seeds, cumin seeds, fenugreek seeds, chana dal, urad dal, and dried red chilies.
• Roast until aromatic and golden brown.
• Add grated coconut (if using) and roast for another minute.
• Allow the mixture to cool, then grind to a fine powder.​

5. Combine and Simmer:

• Add the tamarind extract to the cooked vegetables.
• Stir in the freshly ground sambar powder.
• Let it simmer for 5-7 minutes to blend the flavors.
• Add the mashed dal to the mixture and adjust the consistency with water as needed.
• Simmer for another 5 minutes.​

6. Prepare the Tempering:

• In a small pan, heat oil or ghee.
• Add mustard seeds and let them splutter.
• Add dried red chili, asafoetida, and curry leaves.
• Pour this tempering over the sambar and mix well.​

Serving Suggestions

Serve the hot Sambar with steamed rice, accompanied by a dollop of ghee and a side of papad or pickle. It also pairs excellently with idli, dosa, or vada for a traditional South Indian breakfast.​

Tips and Variations

• Vegetable Choices: Feel free to use seasonal vegetables like ash gourd, bottle gourd, or even spinach.
• Spice Level: Adjust the number of red chilies in the sambar powder to suit your heat preference.
• Consistency: For a thicker sambar, reduce the amount of water added after combining the dal and vegetables.​

Nutritional Benefits

Sambar is not only flavorful but also packed with nutrients. The combination of lentils and vegetables provides a good source of protein, fiber, and essential vitamins, making it a wholesome meal choice.​