Authentic South Indian Sambhar Recipe: A Hearty Lentil and Vegetable Stew

Ingredients

1 cup Toor dal (split pigeon peas)
2 tablespoons Tamarind paste
2 teaspoons Turmeric powder
2 tablespoons Sambhar powder
1 tablespoon Mustard seeds
2 Dry red chillies
10-12 Curry leaves
1 large Tomato, diced
1 large Onion, sliced
1 cup mixed vegetables (Okra, eggplant, drumstick, pumpkin etc.)
1 tablespoon Vegetable oil
1 teaspoon Asafoetida (Hing)
Salt to taste
2 tablespoons chopped fresh Coriander leaves for garnish
3 cups Water

Steps and instructions

Wash the toor dal thoroughly and soak it in 3 cups of water for about 30 minutes.
In a pressure cooker or large pot, cook the soaked toor dal with turmeric powder and a teaspoon of oil until it becomes soft and mushy. Allow it to cool.
While the dal is cooling, heat oil in a pan over medium heat. Once the oil is hot, add mustard seeds and allow them to crackle.
Add the dry red chillies, curry leaves, and asafoetida to the pan. Sauté for a few seconds.
Add the sliced onions to the pan and sauté until they turn translucent.
Next, add the diced tomato and mixed vegetables to the pan. Stir well and cook until the vegetables are tender.
Add the tamarind paste, sambhar powder, and salt to the pan, mixing well to combine all the ingredients.
Pour the cooked and cooled dal into the pan. Stir well and bring the mixture to a boil. Allow the sambhar to simmer for 10-15 minutes until all the flavors meld together.
Finally, garnish the sambhar with fresh coriander leaves.
Serve the sambhar hot with rice or dosa.

Tools for making

Pressure cooker - Used to cook the toor dal quickly and efficiently.
Pan - Used to sauté onions, tomatoes, and vegetables.
Spoon - Used for stirring the ingredients while cooking the sambhar.
Knife - Used for chopping the vegetables and dicing the tomatoes.
Measuring cups - Used to accurately measure the quantity of dal and water.
Tamarind paste - Used to add tanginess to the sambhar.
Sambhar powder - A blend of spices used to flavor the sambhar.
Mustard seeds - These seeds are used for tempering and add a unique flavor to the sambhar.
Curry leaves - Adds a distinct aroma and flavor to the sambhar.
Vegetable oil - Used for cooking the onions, tomatoes, and vegetables.
Asafoetida (Hing) - A spice used for tempering, adding a subtle flavor to the sambhar.
Salt - Enhances the taste of the sambhar.
Coriander leaves - Freshly chopped leaves used as a garnish for the sambhar.

Recipe variations

Add different vegetables such as carrots, beans, or bell peppers to the sambhar.
Replace toor dal with other lentils like masoor dal or moong dal for a variation in taste and texture.
Experiment with different spices and seasonings like cumin seeds, fennel seeds, or garam masala to customize the flavor profile of the sambhar.
For a tangier taste, squeeze some lemon juice into the sambhar before serving.
If you prefer a spicier sambhar, add green chillies or red chilli powder to enhance the heat level.
For a thicker consistency, mash some of the cooked dal before adding it to the pan.
Include coconut milk or grated coconut for a richer and creamier sambhar.
For a vegan version, use vegetable oil instead of ghee and skip adding asafoetida (hing).
To make it gluten-free, ensure that the sambhar powder and tamarind paste are free from any gluten-containing additives.
For a protein-rich option, add tofu or boiled chickpeas to the sambhar.

Recipe overview

Sambhar is a delicious and nutritious South Indian dish that's a staple in many households. It's a lentil-based vegetable stew, cooked with pigeon pea lentils, and flavored with a unique blend of spices known as Sambhar powder. This recipe includes an array of vegetables such as okra, eggplant, and pumpkin, giving it a wholesome and hearty feel. The dish is tangy, spicy, and aromatic - a true delight for your taste buds. Served with hot rice or dosa, it's a complete meal in itself. This recipe will guide you through the steps to make authentic South Indian Sambhar right at home. So, let's get started!

Common questions

Can I use any other lentils instead of toor dal? Yes, you can use other lentils like masoor dal or moong dal as a substitute for toor dal.
How do I adjust the spice level in the sambhar? You can adjust the spice level by adding more or less sambhar powder according to your preference. Additionally, you can increase or decrease the number of dry red chillies used.
Can I omit the tamarind paste? If you prefer a milder taste, you can reduce or omit the tamarind paste. However, keep in mind that it adds tanginess to the sambhar.
What vegetables can I use in the sambhar? You can use a variety of vegetables such as okra, eggplant, drumstick, pumpkin, carrot, or beans. Feel free to use any vegetables of your choice.
Can I make sambhar ahead of time? Yes, you can make sambhar ahead of time and store it in the refrigerator for 2-3 days. Just reheat it before serving.
Can I freeze sambhar? Yes, you can freeze sambhar for up to 2 months. Make sure to store it in an airtight container.
Can I use store-bought sambhar powder? Yes, you can use store-bought sambhar powder if you don't have homemade sambhar powder available. Adjust the quantity according to the instructions on the packaging.

Serving dishes and utensils

Pressure Cooker - Used to cook the dal quickly and efficiently.
Pan - Used to sauté the onions, tomato, and vegetables.
Spatula - Used for stirring and mixing the ingredients in the pan.
Knife - Used for dicing the tomatoes and slicing the onions.
Cutting board - Used as a surface for chopping vegetables.
Measuring cups - Used to accurately measure the dal, tamarind paste, and water.
Spoons - Used for adding and stirring the spices and seasonings.
Plates and bowls - Used for serving the sambhar.
Garnish spoon - Used for sprinkling fresh coriander leaves on top of the sambhar.

Origin stories

Sambhar, a beloved staple in South Indian cuisine, is believed to have an interesting tale associated with its origin. The narrative attributes the creation of Sambhar to the Maratha ruler, Sambhaji, who was a culinary enthusiast. During the 17th century, when Sambhaji was ruling the southern states of India, he attempted to prepare a dish of dal in the absence of his cooks. The story goes that he inadvertently added tamarind to the preparation instead of kokum, which was typically used in Maratha cuisine. The result was a tangy dal preparation that bore a distinctive taste and was hailed with the name Sambhar, a nod to the ruler's accidental creation. From then onwards, it evolved into various regional versions, all carrying the trademark tangy taste of tamarind, a testament to Sambhaji's culinary experiment.

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.