Sambar Recipe

This sambar recipe is my go-to comfort dish because it’s packed with flavor and transports me straight back to my childhood kitchen with every aromatic bite. I love how it’s both nourishing and vibrant, combining all these fresh veggies and spices into a soul-warming meal that’s perfect for any time of the year.

Hearty, warm, and brimming with flavor, I think Sambar is the ideal comfort food. Its protein-rich toor dal forms the foundation of this South Indian classic.

And the deep, tangy flavor of tamarind paste makes everything in this dish pop, taste-wise. But it’s the medley of colorful vegetables—carrots, potatoes, and drumsticks, most of which you don’t find outside the Indian subcontinent—that takes things to the next level.

As far as taste goes, this dish isn’t just a meal; it’s an experience bursting with some warm, homely goodness.

Ingredients

Toor Dal (Pigeon Peas):
Toor dal is an Indian staple that’s high in protein and fiber, and forms the base of the popular, hearty, dish called sambar.

Tamarind Paste:
Imparts an acidulous and piquant taste to sambar, intensifying the dish’s profundity.

Mustard Seeds:
Imbue the sambar with a nutty and spicy perfume, as you blend the flavors in this balance.

Fenugreek Seeds:
Provides a unique bitterness and fragrance, celebrated for its contribution to digestive health.

Onion:
Lends the sambar a sweet-and-savory depth, with antioxidant powers.

Tomato:
Imparts natural acidity and juicy texture and is high in vitamin C.

Sambar Powder:
The authentic flavor of sambar depends on this essential blend of spices.

Ingredient Quantities

• 1 cup toor dal (pigeon peas)
• 1 tablespoon tamarind paste
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon fenugreek seeds
• 2 dried red chilies
• 1 sprig curry leaves
• 1 onion, finely chopped
• 1 tomato, chopped
• 1 carrot, diced
• 1 potato, diced
• 1/2 cup drumsticks, cut into pieces
• 1/4 cup pumpkin, diced
• 1/4 cup eggplant, diced
• 1 tablespoon sambar powder
• 1/4 teaspoon turmeric powder
• Salt to taste
• 3 tablespoons vegetable oil
• 2 cups water
• 2 tablespoons chopped coriander leaves

Instructions

1. Wash 1 cup of toor dal well, then place it in a pressure cooker with 2 cups of water. Cook until the dal is soft and mushy, then set it aside.

2. Dissolve 1 tablespoon of tamarind paste in a small quantity of warm water and set it aside.

3. Large pot, 3 tablespoons vegetable oil;
Add: 1 teaspoon mustard seeds,
1 teaspoon cumin seeds,
1/2 teaspoon fenugreek seeds; splutter.

4. Place 2 dried red chilies and 1 sprig of curry leaves into the pot and sauté for a few seconds.

5. Add 1 onion, finely chopped, and sauté until it becomes translucent.

6. Add 1 chopped tomato, 1 diced carrot, 1 diced potato, 1/2 cup drumsticks, 1/4 cup diced pumpkin, and 1/4 cup diced eggplant. Cook for about 5 minutes.

7. Incorporate the tamarind water, 1 tablespoon sambar powder, 1/4 teaspoon turmeric powder, and salt to taste. Mix well.

8. Put the cooked toor dal into the pot and let the sambar simmer for about 10-15 minutes, permitting the vegetables to cook and the flavors to blend.

9. If necessary, add water to the sambar to adjust its consistency. Bring it to a gentle boil.

10. Before serving, use 2 tablespoons of chopped coriander leaves to garnish. The serving temperature is hot; possible accompaniments are rice or idli.

Equipment Needed

1. Measuring cups and spoons
2. Pressure cooker
3. Small bowl
4. Large pot
5. Wooden spoon or spatula
6. Knife
7. Cutting board

FAQ

• What is Sambar?A South Indian stew made with lentils and vegetables, Sambar gets its distinctly tangy flavor from tamarind, while cooking spices give it a delightful depth. Traditionally, Sambar is served with rice, although it pairs well with either South Indian breakfast item—idli or dosa.
• Can I use other vegetables?Indeed, Sambar is versatile. You can include vegetables to your liking, such as bell peppers, squash, or green beans.
• How do I make it less spicy?Use fewer dried red chilies or select milder chilies. Also, adjust the sambar powder to your desired taste.
• Is tamarind paste necessary?A tamarind paste is a flavor constituent of Sambar that is not easily imitable. It is what gives Sambar its special tang. If you can’t find it, don’t use lemon juice straight up for retention of flavor components, but rather make Sambar without the tamarind and add lemon juice to the blend just before serving.
• Can I make Sambar without oil?Spices are flavored by using oil in their tempering. You can, however, dry roast spices if you’re trying to avoid oil for dietary reasons.
• How do I store leftover Sambar?An airtight container in the refrigerator is the best way to store Sambar, even if it’s a little tight in there. The cool environment slows down all the little chemical reactions that make food spoil, letting you keep Sambar fresh for 3 to 4 days, maybe a little more if you’re lucky. Just reheat it before serving.
• Can I freeze Sambar?Indeed, Sambar can be frozen. Let it cool down fully, then place it in a container that can withstand freezing temperatures. You can enjoy Sambar, as you might any dish, after it has been allowed to thaw for a bit and it has been reheated.

Substitutions and Variations

Red lentils (masoor dal) or yellow split peas (mung dal) can take the place of toor dal (pigeon peas).
You can substitute the thick, dark paste of tamarind for lemon juice or vinegar if you want to add a sour note to your dish.
Madras curry powder can be used in place of sambar powder, but the flavor will not be the same.
Ghee or coconut oil can be used in place of vegetable oil for a more intense flavor.
If whole fenugreek seeds are not available, a small pinch of fenugreek powder can be used as a substitute.

Pro Tips

1. Roast Spices for Depth Before adding the mustard, cumin, and fenugreek seeds to the oil, toast them separately in a dry pan for a couple of minutes until they are fragrant. This enhances their flavor and adds depth to the sambar.

2. Consistency Control If the sambar becomes too thick while simmering, gradually add warm water to bring it to the desired consistency. Avoid cold water as it may alter the cooking process.

3. Enhanced Tamarind Flavor After dissolving the tamarind paste in warm water, let it sit for a few more minutes to fully incorporate the flavors. Strain it before adding it to the pot to avoid any fibrous residue.

4. Cooking Drumsticks Perfectly Slightly slit the drumsticks lengthwise before adding them to the pot. This will ensure they cook evenly and the flavors penetrate well.

5. Crisp Curry Leaves Flavor Frying the curry leaves until crisp before adding other ingredients helps release their aromatic oils, intensifying the flavor of the sambar.