📝 About This Recipe
Transport your kitchen to the vibrant streets of Tamil Nadu with this authentic Sambar, a soul-warming lentil stew infused with a complex tapestry of spices. This dish perfectly balances the earthiness of split pigeon peas (Toor Dal) with the sharp tang of tamarind and a customized blend of aromatic spices. It is a nutritional powerhouse that serves as the cornerstone of South Indian breakfast and lunch, offering a comforting hug in every spoonful.
🥗 Ingredients
The Lentil Base
- 1 cup Toor Dal (Split Pigeon Peas) (rinsed until water runs clear)
- 1/2 teaspoon Turmeric powder
- 3 cups Water (for pressure cooking)
The Vegetable & Tangy Core
- 1 tablespoon Tamarind paste (dissolved in 1/2 cup warm water)
- 2-3 tablespoons Sambar Powder (homemade or high-quality store-bought)
- 10-12 pieces Shallots (Pearl Onions) (peeled and left whole)
- 1 piece Drumstick (Moringa) (cut into 3-inch lengths)
- 1 medium Carrot (sliced into rounds)
- 1 large Tomato (roughly chopped)
- 1 teaspoon Jaggery or Brown Sugar (to balance the acidity)
- to taste Salt
The Tadka (Tempering)
- 2 tablespoons Coconut Oil or Ghee
- 1 teaspoon Mustard Seeds
- 2-3 pieces Dried Red Chilies (broken in half)
- 1 sprig Curry Leaves (about 10-12 leaves)
- 1/4 teaspoon Asafoetida (Hing)
👨🍳 Instructions
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1
In a pressure cooker or Instant Pot, combine the rinsed toor dal, 3 cups of water, and turmeric. Cook for 4-5 whistles (or 8 minutes on high pressure) until the lentils are completely soft and mushy.
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2
Once the pressure releases naturally, whisk the dal thoroughly with a balloon whisk or a traditional wooden churner until it reaches a smooth, creamy consistency. Set aside.
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3
In a large heavy-bottomed pot, add the shallots, carrots, drumstick, and chopped tomato. Pour in 1.5 cups of water and a pinch of salt.
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4
Cover and simmer the vegetables over medium heat for 8-10 minutes, or until they are fork-tender but not falling apart.
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5
Add the tamarind water (strained to remove pulp/seeds) to the cooked vegetables and bring to a gentle boil for 3-4 minutes to remove the raw tamarind smell.
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6
Stir in the sambar powder and jaggery. Mix well to ensure no lumps form. Let this simmer for another 2 minutes until the aroma fills the kitchen.
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7
Pour the whisked dal into the vegetable and tamarind mixture. Stir to combine.
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8
Adjust the consistency by adding more hot water if the sambar is too thick. It should be a pourable, medium-thick consistency. Season with salt to taste.
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9
Let the sambar simmer on low heat for 5 minutes, allowing the flavors to meld together beautifully.
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10
In a small frying pan, heat the coconut oil or ghee for the tempering. Once hot, add the mustard seeds and wait for them to pop and crackle.
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11
Add the dried red chilies and curry leaves. Fry for 10 seconds until the leaves are crisp and the chilies darken slightly.
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12
Turn off the heat, add the hing (asafoetida), and immediately pour this sizzling aromatic oil over the hot sambar.
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13
Cover the pot immediately with a lid for 2 minutes to trap the smoky aromas of the tempering inside the dish.
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14
Garnish with fresh cilantro and give it a final gentle stir before serving.
💡 Chef's Tips
For the best flavor, use small shallots rather than red onions; they provide a signature sweetness that defines authentic sambar. Don't overcook the vegetables; they should hold their shape to provide texture against the creamy lentils. If the sambar tastes too sour, add a tiny bit more jaggery; if it's too bland, a splash more tamarind or salt will brighten it up. Always add the tempering (tadka) at the very end to ensure the spices remain vibrant and aromatic. Sambar tastes even better the next day as the spices have more time to penetrate the vegetables.
🍽️ Serving Suggestions
Serve steaming hot with fluffy idlis (steamed rice cakes) for a classic South Indian breakfast. Pair with crispy Dosas and a side of coconut chutney for a satisfying dinner. Enjoy it poured over hot basmati rice with a dollop of ghee and a side of potato fry. Serve as a soup alongside crispy Medu Vada (savory lentil donuts) for a delightful snack. A side of papadums or a cool cucumber raita complements the spicy-tangy profile perfectly.