Kitchen Recipe Collection
Indian Sambar
A hearty, nutritious South Indian lentil and mixed vegetable stew, flavored with a unique spice blend (Sambar powder) and tamarind.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 6
- Difficulty
- medium
- Cuisine
- indian
Ingredients
Scaled for 6 servings
- toor dal (split pigeon peas)
- mixed vegetables (drumstick, pumpkin, carrots, okra, eggplant)
- tamarind
- sambar powder
- mustard seeds
- curry leaves
- dried red chilies
- shallots (sambar onions)
- tomatoes
- oil/ghee
Equipment
- Pressure cooker
- Large heavy-bottomed pot
Instructions
- 1
Cook the Dal
Wash the toor dal thoroughly. Pressure cook it with a pinch of turmeric and water until it is completely mushy. Mash it well.
- 2
Extract Tamarind
Soak a lemon-sized ball of tamarind in warm water. Squeeze out the tangy juice and discard the pulp.
- 3
Prep Vegetables
Chop the mixed vegetables into large chunks so they don't disintegrate into the stew. (Drumsticks, pumpkin, and shallots are highly recommended).
- 4
Boil Vegetables
In a large pot, boil the vegetables with the tamarind extract, chopped tomatoes, turmeric, and salt until the raw smell of tamarind goes away and veggies are half-cooked.
- 5
Add Sambar Powder
Stir in 2-3 tablespoons of authentic Sambar Powder. Mix well so no lumps form.
- 6
Cook the Stew
Continue boiling until the vegetables are completely tender but still holding their shape.
- 7
Add Mashed Dal
Pour the mashed toor dal into the boiling vegetable stew. Adjust the consistency by adding water if it's too thick.
- 8
Simmer
Let the entire stew simmer vigorously for 5-7 minutes so all the flavors meld together beautifully.
- 9
Prepare Tempering (Tadka)
In a small pan, heat oil or ghee. Add mustard seeds and let them pop.
- 10
Aromatics for Tadka
Add fenugreek seeds (methi), dried red chilies, a pinch of hing (asafoetida), and a large handful of fresh curry leaves.
- 11
Combine Tadka
Pour the sizzling hot tempering over the bubbling Sambar. The aroma will be incredible.
- 12
Garnish and Serve
Garnish with fresh coriander leaves. Serve piping hot with Idli, Dosa, Vada, or steamed rice.
Cooking Tips
- Do not boil the vegetables for too long before adding the sambar powder, or they will turn into mush.
- A tiny piece of jaggery added at the end balances the tanginess of the tamarind and the heat of the spices.
Variations
- Udupi Sambar: Slightly sweeter, using a freshly roasted and ground spice paste with coconut instead of commercial powder.
Chef's Notes & Storage
- The quintessential dish of South India. Every household has its own version and favorite combination of vegetables.
Nutrition Estimate
220 calories · 10g protein · 35g carbs · 6g fat · 9g fiber per serving
