📝 About This Recipe
Sambar is the soul of South Indian cuisine, a complex and aromatic lentil stew simmered with a medley of garden vegetables and a signature tang of tamarind. This recipe balances the earthiness of split pigeon peas with a bespoke blend of toasted spices, creating a depth of flavor that is both comforting and invigorating. Whether served over fluffy rice or as a dip for crispy dosas, it is a masterclass in balancing spicy, sour, and savory notes.
🥗 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 boiling the dal)
- 1 teaspoon Ghee or Oil (added to dal to prevent frothing)
The Vegetable Medley
- 1.5 tablespoons Tamarind Paste (or a lemon-sized ball of fresh tamarind soaked in warm water)
- 10-12 pieces Shallots (Sambar Onions) (peeled and left whole)
- 1 piece Drumstick (Moringa) (cut into 2-inch lengths)
- 1 medium Carrot (sliced into thick rounds)
- 1 large Tomato (roughly chopped)
- 2-3 tablespoons Sambar Powder (high-quality or homemade blend)
- 1 teaspoon Jaggery or Brown Sugar (to balance the acidity)
The Tempering (Tadka)
- 2 tablespoons Coconut Oil or Ghee
- 1 teaspoon Mustard Seeds
- 2-3 pieces Dried Red Chilies (broken in half)
- 1/4 teaspoon Fenugreek Seeds (Methi) (do not overdo as they are bitter)
- 1/2 teaspoon Asafoetida (Hing)
- 2 sprigs Fresh Curry Leaves
- 1/4 cup Fresh Cilantro (finely chopped for garnish)
👨🍳 Instructions
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1
Begin by pressure cooking the rinsed Toor Dal with 3 cups of water, turmeric, and a teaspoon of oil. Cook for 4-5 whistles (or 10 minutes in an Instant Pot) 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 'mathu' until it reaches a smooth, creamy consistency. Set aside.
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3
If using fresh tamarind, soak it in 1/2 cup of warm water for 10 minutes, then squeeze to extract the pulp and discard the fibers. If using paste, dilute it in a little water.
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4
In a large heavy-bottomed pot, add the shallots, carrots, drumsticks, and tomatoes with 2 cups of water and a pinch of salt.
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5
Simmer the vegetables over medium heat for about 8-10 minutes until they are fork-tender but not falling apart.
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6
Pour the tamarind extract into the pot with the vegetables. Let this boil for 5 minutes until the raw smell of the tamarind disappears.
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7
Stir in the sambar powder and jaggery. Mix well to ensure there are no lumps and simmer for another 2-3 minutes to let the spices bloom.
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8
Add the whisked dal to the vegetable and tamarind mixture. Adjust the consistency by adding more hot water if the sambar is too thick.
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9
Bring the entire mixture to a gentle boil, then lower the heat and let it simmer for 5 minutes so the flavors meld together perfectly.
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10
In a small small tempering pan, heat the coconut oil or ghee for the tadka. Once hot, add the mustard seeds and wait for them to pop.
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11
Add the fenugreek seeds, dried red chilies, and curry leaves. Finally, add the hing (asafoetida) and turn off the heat immediately to prevent burning.
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12
Pour this aromatic tempering over the simmering sambar. It will sizzle beautifully. Cover the pot immediately with a lid for 2 minutes to trap the aromas.
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13
Remove the lid, garnish generously with fresh cilantro, and give it one final gentle stir before serving.
💡 Chef's Tips
For the most authentic flavor, use small shallots (sambar onions) rather than regular red onions; they provide a distinct sweetness. Do not overcook the vegetables in the tamarind water, especially the drumsticks, as they can break and release seeds into the stew. If your sambar tastes too sour, add a bit more jaggery; if it's too bland, a pinch more salt and sambar powder will brighten it up. Always add the tempering (tadka) at the very end to ensure the essential oils of the spices stay fresh and fragrant. Mashing a small portion of the cooked vegetables into the dal can help thicken the broth naturally.
🍽️ Serving Suggestions
Serve piping hot with steamed Ponni or Sona Masuri rice and a dollop of ghee. Pair with crispy Urad Dal Vada or soft Idlis for a classic South Indian breakfast. Accompany with a side of spicy Potato Fry (Uragaikizhangu Poriyal) for a texture contrast. A side of cooling coconut chutney balances the heat of the sambar perfectly. Enjoy as a soup-like appetizer in a small bowl before a larger Indian meal.