📝 About This Recipe
This quintessential South Indian lentil stew is defined by its soul-warming aroma of high-quality Asafoetida (Hing), which acts as the flavor anchor for the tangy tamarind and earthy pigeon peas. Unlike standard preparations, this recipe focuses on the layering of ground spices to create a complex, umami-rich broth packed with seasonal vegetables. It is a comforting, protein-rich masterpiece that balances heat, acidity, and the unique pungent sweetness that only Hing can provide.
🥗 Ingredients
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)
- 2 drops Castor Oil (helps soften the lentils)
Vegetables & Aromatics
- 2 tablespoons Tamarind Paste (soaked in 1 cup warm water and strained)
- 10-12 pieces Shallots (Sambar Onions) (peeled and left whole)
- 2 pieces Drumstick (Moringa) (cut into 3-inch lengths)
- 1 medium Carrots (sliced into rounds)
- 1 large Tomato (roughly chopped)
Spices & Seasoning
- 2.5 tablespoons Sambar Powder (high-quality or homemade)
- 3/4 teaspoon Asafoetida (Hing) Powder (divided use for maximum aroma)
- 1 teaspoon Jaggery (Cane Sugar) (to balance acidity)
- to taste Salt
The Tempering (Tadka)
- 2 tablespoons Ghee or Coconut Oil
- 1 teaspoon Mustard Seeds
- 2-3 pieces Dry Red Chilies (broken in half)
- 2 sprigs Fresh Curry Leaves
- 1/4 teaspoon Fenugreek Seeds (Methi) (do not over-brown)
👨🍳 Instructions
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1
In a pressure cooker or heavy-bottomed pot, combine the rinsed toor dal, turmeric powder, 3 cups of water, and a few drops of oil. Cook until the lentils are completely soft and mushy (about 3-4 whistles in a pressure cooker).
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2
Once the pressure releases naturally, whisk the dal thoroughly with a balloon whisk or a traditional wooden churner (mathu) until it is silky smooth. Set aside.
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3
In a large pot, add the prepared tamarind water, shallots, drumsticks, carrots, and chopped tomatoes. Add another cup of water if needed to submerge the vegetables.
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4
Stir in the sambar powder, half of the asafoetida (hing), and salt. Bring the mixture to a boil over medium heat.
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5
Reduce the heat and simmer for 10-12 minutes until the vegetables are tender but not falling apart. The raw smell of the tamarind should have disappeared.
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6
Add the whisked dal to the vegetable and tamarind broth. Stir well to combine.
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7
Add the jaggery to the pot. Adjust the consistency with a little hot water if the sambar is too thick; it should be a pourable, hearty consistency.
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8
Let the sambar simmer on low heat for another 5 minutes, allowing the flavors to meld. Taste and adjust salt if necessary.
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9
Prepare the tempering (Tadka): In a small frying pan, heat the ghee or coconut oil over medium-high heat.
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10
Once the oil is hot, add the mustard seeds. When they begin to crackle and pop, add the fenugreek seeds and dry red chilies.
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11
Quickly add the curry leaves and the remaining half of the asafoetida (hing). The hing will bloom in the hot fat, releasing an intense aroma.
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12
Immediately pour this sizzling tempering over the simmering sambar. Cover the pot with a lid instantly to trap the aromatic vapors.
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13
Turn off the heat and let the sambar sit covered for 2 minutes before serving.
💡 Chef's Tips
Always use 'compounded' hing for a more authentic taste, or high-grade powder; avoid the very cheap varieties that are mostly flour. For the best texture, ensure the dal is whisked until no whole grains remain; this creates the signature creamy body of the stew. If the sambar becomes too thick as it sits, always thin it with boiling water rather than cold water to maintain the flavor profile. Don't skip the jaggery; it doesn't make the dish sweet but rather heightens the savory notes of the spices and the tang of the tamarind. Be careful not to burn the fenugreek seeds during tempering, as they turn bitter very quickly.
🍽️ Serving Suggestions
Serve piping hot over steamed Basmati or Sona Masuri rice with a dollop of fresh ghee. Pair with crispy Urad Dal Vadas for a classic South Indian breakfast experience. Accompany with a side of spicy potato stir-fry (Potato Podimas) for a texture contrast. Enjoy alongside fluffy steamed Idlis or crispy Dosas with coconut chutney. Serve in a small bowl as a side soup to a full South Indian Thali meal.