Authentic South Indian Sambar Recipe: A Step-by-Step Guide

Ingredients

  • 1 cup Toor Dal (split pigeon peas)
  • 2 tablespoons Tamarind Paste
  • 2 teaspoons Sambar Powder
  • 1/2 teaspoon Turmeric Powder
  • 1 large Tomato, chopped
  • 1 medium-sized Eggplant, chopped
  • 2 medium-sized Carrots, chopped
  • 10 Green Beans, cut into 1-inch pieces
  • 1 medium-sized Onion, sliced
  • 2 cups Water
  • 2 teaspoons Salt
  • 2 tablespoons Vegetable Oil
  • 1 teaspoon Mustard Seeds
  • 1/2 teaspoon Fenugreek Seeds
  • 2 Dry Red Chillies
  • 8-10 Curry Leaves
  • 1/2 cup Coriander Leaves, chopped

Steps and instructions

  1. Rinse the toor dal thoroughly under running water. Drain the water and transfer the dal to a pressure cooker. Add 2 cups of water, turmeric powder, and a drop of oil. Cook on medium heat for 4-5 whistles. Let the pressure release naturally. Once cool, mash the dal using the back of a ladle.
  2. Soak tamarind in 1/2 cup warm water for 10 minutes. Squeeze to get the pulp and discard the seeds.
  3. Heat oil in a pan. Once the oil is hot, add mustard seeds, fenugreek seeds, dry red chillies, and curry leaves, and let them crackle for a few seconds.
  4. Add the sliced onions to the pan and fry until they turn slightly brown.
  5. Add tomato, eggplant, carrots, and beans to the pan and cook for 2-3 minutes.
  6. Add tamarind pulp, sambar powder, and salt to the pan. Mix well and add a cup of water. Cover the pan and cook on low heat for 20-25 minutes until the vegetables are softened.
  7. Add the mashed dal to the pan and mix well. Cook for another 5-6 minutes.
  8. Finally, garnish with chopped coriander leaves and serve the sambar hot with steamed rice, idli, or dosa.

Tools for making

  • Pressure Cooker - Used to cook the toor dal quickly and efficiently.
  • Pan - Used to sauté the vegetables and prepare the sambar.
  • Ladle - Used to mash the cooked dal and stir the sambar.
  • Knife - Used to chop the vegetables and tomatoes.
  • Cutting Board - Provides a stable surface for cutting the vegetables.
  • Measuring Cups - Used to measure the quantity of dal, tamarind paste, and water accurately.
  • Spoons - Used for stirring, mixing, and tasting the sambar.
  • Tamarind Soaking Bowl - A bowl used to soak tamarind in warm water to extract the pulp.

Recipe variations

  • Use different vegetables like drumsticks, okra, or pumpkin instead of or in addition to the ones mentioned in the recipe.
  • Add a tablespoon of grated coconut while cooking the vegetables for a hint of sweetness.
  • Add a tablespoon of sambar masala instead of sambar powder for a bolder flavor.
  • For a non-vegetarian twist, add cooked and cubed chicken or shrimp to the sambar.
  • If you prefer a spicier version, increase the amount of dry red chilies or add a teaspoon of red chili powder.
  • Replace tamarind paste with lemon juice for a tangy and citrusy flavor.
  • For a healthier option, replace vegetable oil with coconut oil.
  • Add a teaspoon of jaggery or brown sugar for a touch of sweetness to balance the flavors.
  • Experiment with different herbs and spices like fenugreek leaves or cumin seeds to enhance the aroma.

Recipe overview

Sambar is a popular and delectable South Indian lentil stew made with toor dal (split pigeon peas), fresh vegetables, tamarind paste, and a unique blend of spices known as sambar powder. This recipe takes you through the process of making authentic Sambar from scratch, using easy-to-follow steps and simple ingredients. Expect a journey of flavors, with tangy tamarind, spicy sambar powder, and a medley of vegetables combining to create a hearty and nutritious dish. Whether served with steamed rice, idli, or dosa, Sambar is sure to be a crowd-pleaser. Prepare to embrace the richness of South Indian cuisine and enjoy a deliciously comforting meal.

Common questions

  1. Can I use a different type of lentil instead of toor dal? Yes, you can use other lentils like masoor dal or moong dal, but the taste and texture of the sambar may vary.
  2. Is it necessary to use tamarind paste? Yes, tamarind paste adds a tangy flavor to the sambar. If you don't have tamarind paste, you can use lemon juice as a substitute.
  3. Where can I find sambar powder? Sambar powder is commonly available in Indian grocery stores. If you can't find it, you can make your own by grinding together coriander seeds, fenugreek seeds, cumin seeds, red chili powder, and turmeric powder.
  4. Can I add other vegetables to the sambar? Absolutely! You can add vegetables like drumsticks, okra, radish, or pumpkin according to your preference.
  5. Can I make sambar without a pressure cooker? Yes, you can cook the toor dal in a regular pot, but it will take longer. Boil the dal in a pot with enough water until it becomes soft and mushy.
  6. Can I adjust the spice level? Yes, you can adjust the quantity of sambar powder according to your preferred spice level. If you like it milder, reduce the amount of sambar powder, or if you prefer it spicier, increase the quantity.
  7. Can I store leftover sambar? Yes, you can store leftover sambar in an airtight container in the refrigerator for up to 2-3 days. Reheat before serving.

Serving dishes and utensils

Origin stories

Sambar, a delectable concoction of pigeon peas, tamarind, and vegetables, is a culinary gem from the southern part of India. It can be traced back to the kitchens of the Thanjavur Marathas, where it is believed to have been first concocted in the 17th century. The dish was named after the then ruler, Sambhaji, who was an ardent fan of dal but found it too mundane one day. To spice up the dish, tamarind and a mix of vegetables were added, marking the birth of an iconic dish that has since warmed many a heart (and stomach) across the country. In addition to its historical significance, Sambar also symbolises the harmonious blend of diverse cultures in India, as reflected in its regional variations in preparation and choice of vegetables. It has not only stood the test of time but has also evolved while maintaining its authentic essence.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.