Sambar is a traditional South Indian lentil and vegetable stew, known for its tangy, spicy, and savory flavors. It's a staple dish often served with rice, idli, dosa, or vada, making it a versatile and beloved comfort food. Follow this easy recipe to create an authentic sambar right in your kitchen.
Ingredients
For the Lentils:
- ½ cup toor dal (pigeon peas)
- 2 cups water
- ¼ teaspoon turmeric powder
For the Vegetables:
- 1 cup mixed vegetables (carrots, drumsticks, okra, pumpkin, eggplant, or beans)
- 1 small onion or 5–6 pearl onions (sambar onions), peeled
- 1 medium tomato, chopped
For the Tamarind Mixture:
- 1 tablespoon tamarind paste (or a small lemon-sized ball of tamarind soaked in warm water)
- ½ cup water
For the Spice Blend (Sambar Powder):
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fenugreek seeds
- 2 dried red chilies
- 2 tablespoons grated coconut (optional)
For Tempering:
- 1 tablespoon oil or ghee
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 sprig curry leaves
- 2 dried red chilies
- ¼ teaspoon asafoetida (hing)
Seasoning:
- Salt to taste
- Fresh cilantro, chopped (for garnish)
Instructions
1. Cook the Lentils
- Rinse the toor dal thoroughly and add it to a pressure cooker or pot with 2 cups of water and turmeric powder.
- Cook until the dal is soft and mushy (2–3 whistles in a pressure cooker or about 20–30 minutes in a pot).
- Mash the cooked dal lightly and set aside.
2. Prepare the Vegetables
- In a separate pot, boil the chopped vegetables and onions with enough water to cover them. Add a pinch of turmeric and a little salt.
- Once the vegetables are tender, add the chopped tomatoes and simmer until they soften.
3. Make the Tamarind Base
- If using tamarind paste, dilute it with ½ cup water. If using soaked tamarind, extract the juice by pressing the tamarind in the soaking water, then strain it.
- Add the tamarind juice to the pot of cooked vegetables and let it simmer for 5–7 minutes.
4. Prepare the Sambar Powder
- Dry roast the coriander seeds, cumin seeds, fenugreek seeds, dried red chilies, and grated coconut (if using) until aromatic.
- Cool the mixture, then grind it into a fine powder using a spice grinder or blender.
5. Combine Everything
- Add the mashed lentils to the pot with vegetables and tamarind.
- Stir in the prepared sambar powder and mix well.
- Adjust the consistency with water as needed. Bring the sambar to a boil and simmer for 10–15 minutes, allowing the flavors to meld.
6. Temper the Sambar
- Heat oil or ghee in a small pan over medium heat.
- Add mustard seeds and let them splutter. Add cumin seeds, curry leaves, dried red chilies, and asafoetida.
- Pour the tempering over the simmering sambar and mix well.
7. Garnish and Serve
- Garnish with freshly chopped cilantro.
- Serve hot with steamed rice, idli, dosa, or vada.
Tips for the Perfect Sambar
- Use Fresh Tamarind: For authentic flavor, fresh tamarind works best.
- Choose the Right Vegetables: Drumsticks, carrots, and pumpkin are classic additions.
- Adjust Spice Levels: Increase or reduce red chilies according to your spice preference.
- Balance the Tanginess: If the tamarind is too tangy, add a pinch of jaggery or sugar to balance the flavors.
Variations
- Karnataka-Style Sambar: Add a bit of jaggery for a sweeter flavor.
- Kerala-Style Sambar: Use coconut liberally in the sambar powder.
- Tamil Nadu-Style Sambar: Use pearl onions for a more traditional flavor.
Final Thoughts
Sambar is a versatile dish that can adapt to the ingredients and preferences you have at hand. Its robust flavor and hearty ingredients make it a favorite for South Indian meals. With this recipe, you can enjoy the authentic taste of sambar and bring the flavors of India to your table. Enjoy! 🍲
