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Step into any South Indian home during breakfast or lunch, and you’ll encounter a steaming bowl of sambar that fills the kitchen with its distinctive aroma. This lentil-based vegetable stew has been nourishing families across southern India for generations.
Sambar exists as far more than just another curry or stew. It represents a cornerstone of South Indian cuisine, appearing at nearly every meal and bringing together proteins, vegetables, and spices in a harmonious, tangy blend that satisfies deeply.
From humble roadside eateries to grand temple kitchens, sambar remains remarkably consistent in its ability to comfort and sustain. Whether paired with fluffy idlis for breakfast, crispy dosas for dinner, or steamed rice for lunch, this versatile dish adapts beautifully.
The beauty lies in how each household and region puts its own spin on the basic recipe, adding seasonal vegetables or adjusting spice levels to create something familiar yet distinctly their own. This flexibility has helped sambar endure through centuries.
Want to dive deeper into Indian Cuisine? Don’t miss our post on 34 Traditional Indian Foods to Try
What Is Sambar?
Sambar is a tangy, spiced lentil stew loaded with vegetables that forms an essential part of South Indian meals. The foundation comes from toor dal, also called pigeon peas, which are cooked until soft and then simmered with an array of vegetables and tamarind.
What sets sambar apart from other lentil dishes is the unique spice blend called sambar powder. This mixture typically includes roasted coriander seeds, dried red chillies, fenugreek seeds, cumin, and sometimes curry leaves, all ground together to create complex layers of flavour.
The vegetables used vary widely depending on what’s available and regional preferences. Drumsticks, those long, slender seed pods, appear frequently alongside okra, aubergine, tomatoes, carrots, pumpkin, and shallots, though the combinations remain endlessly flexible.
Tamarind pulp provides the characteristic sourness that balances the earthiness of lentils and the warmth of spices. Some versions lean more tangy, others more spicy, but that distinctive sour note always threads through, making sambar instantly recognisable.
The consistency falls somewhere between soup and stew, thick enough to coat rice or cling to idlis but still pourable. A final tempering of mustard seeds, curry leaves, and dried red chillies sizzled in ghee or oil gets stirred in, adding aromatic depth.
Ingredients and Taste
The ingredient list for sambar might seem lengthy at first glance, but each component plays a vital role in building flavour. Toor dal forms the protein rich base, whilst vegetables like drumsticks, aubergine, carrots, and tomatoes add texture and nutrition to every spoonful.
Tamarind paste or pulp brings essential tanginess, balanced by a touch of jaggery or sugar that rounds out sharp edges. Turmeric powder lends its golden colour and earthy undertones, whilst asafoetida adds a savoury depth that’s hard to define but impossible to miss.
The real magic happens with sambar powder, that essential spice blend that gives the dish its soul. Freshly ground versions smell intensely aromatic, releasing notes of roasted spices that promise warmth and complexity in the finished stew.
For the tempering, black mustard seeds pop and crackle in hot oil, releasing their nutty pungency. Fresh curry leaves add a citrusy, slightly bitter note that lifts everything. Dried red chillies contribute gentle heat without overwhelming the other flavours present.
Tasting sambar reveals layers that unfold gradually. The initial hit is tangy and warm, followed by the creamy softness of lentils coating your palate. Vegetables provide varied textures, from tender drumstick flesh to slightly firm carrots, each piece soaking up the flavourful broth.
The spices create warmth rather than aggressive heat, building gradually with each spoonful. There’s an earthy quality from the lentils, brightness from tamarind, and aromatic complexity from the spice blend that keeps you coming back for more.
What makes sambar so satisfying is how well balanced it tastes when done properly. No single flavour dominates; instead, sour, spicy, savoury, and slightly sweet notes dance together, creating something greater than the sum of individual ingredients.
A Taste of History
The origins of sambar connect to the Thanjavur Maratha kingdom in Tamil Nadu, with stories placing its creation sometime in the 17th or 18th century. Legend credits a Maratha ruler named Shahuji, who attempted making amti, a Maharashtrian dal preparation.
When key ingredients went missing, he improvised by adding tamarind and locally available vegetables, accidentally creating something entirely new. The dish was supposedly named after his guest, Sambhaji, a Maratha noble, though historians debate the accuracy of this tale.
What seems certain is that sambar emerged in Tamil Nadu and spread rapidly throughout South India, with each state developing its own variations. Karnataka’s version tends towards sweetness with more jaggery, whilst Kerala’s includes coconut and differs in spice proportions.
Tamil Nadu maintains perhaps the tangiest versions, whilst Andhra Pradesh brings more heat to the pot. Despite these regional differences, sambar became so integral to South Indian identity that imagining the cuisine without it feels impossible today.
Temple kitchens played a significant role in standardising and spreading sambar preparation. Large quantities served to devotees as prasadam helped establish certain methods and flavour profiles that influenced home cooking throughout surrounding areas and beyond state boundaries.
By the 20th century, sambar had transcended its South Indian origins to become recognised across India and eventually worldwide. The dish represents comfort food at its finest, adaptable yet distinctive, nourishing both body and spirit with every serving.
How to Make Sambar (Lentil Based Vegetable Stew)
Sambar is a comforting South Indian stew made with toor dal (pigeon peas), tamarind, and a medley of vegetables simmered in a spiced, tangy broth. Its depth of flavour comes from the balance of tamarind’s sourness, the earthy lentils, and the warmth of roasted spices. This dish pairs beautifully with rice, dosa, or idli. See the recipe card at the bottom for printable directions
Ingredients
- ¾ cup toor dal (split pigeon peas)
- 3 cups water (for cooking dal)
- 1 cup mixed vegetables (drumstick, carrot, brinjal, okra, pumpkin)
- 1 medium onion, sliced
- 1 medium tomato, chopped
- 2 tbsp tamarind pulp (or 1 lemon sized ball soaked and strained)
- 2 tsp sambar powder (traditional South Indian spice blend)
- ½ tsp turmeric powder
- Salt, to taste
For Tempering (Tadka):
- 2 tbsp sesame oil (gingelly oil preferred)
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 2 dried red chillies
- 10 curry leaves
- A pinch of asafoetida (hing)
For Garnish:
- Fresh coriander leaves, chopped
Cooking Instructions
Step 1: Cook the Lentils
Rinse the toor dal thoroughly until the water runs clear. Add it to a pressure cooker with 3 cups of water and turmeric powder. Cook for 4–5 whistles until soft and creamy. Mash the dal lightly once cooled, then set aside.
Step 2: Prepare the Tamarind Extract
If using whole tamarind, soak it in warm water for 15 minutes, then squeeze out the pulp and strain. This extract adds the signature tanginess of traditional sambar.
Step 3: Cook the Vegetables
In a large saucepan, add the chopped vegetables with 2 cups of water and a pinch of salt. Simmer until they are just tender but still hold their shape. Avoid overcooking to preserve texture.
Step 4: Combine Dal and Vegetables
Add the cooked dal to the simmering vegetables. Stir well to blend. If the mixture is too thick, add a little water to achieve a stew-like consistency.
Step 5: Add Tamarind and Spices
Stir in the tamarind extract, sambar powder, and chopped tomato. Let it cook for 10–12 minutes on a medium flame until the raw aroma of tamarind fades and the flavours meld beautifully.
Step 6: Adjust the Seasoning
Taste and adjust salt or tamarind to your preference. The flavour should balance between tangy, spicy, and earthy. Continue simmering until a rich aroma develops.
Step 7: Prepare the Tempering (Tadka)
In a small pan, heat sesame oil. Add mustard seeds and allow them to splutter. Stir in cumin seeds, dried red chillies, curry leaves, and a pinch of asafoetida. Fry briefly until fragrant, taking care not to burn the spices.
Step 8: Add Tempering to Sambar
Pour the hot tempering into the simmering sambar and stir well. This step releases the full flavour of the spices into the stew, creating its signature aroma.
Step 9: Simmer and Finish
Let the sambar simmer gently for another 5 minutes after adding the tempering. This allows the spices to infuse completely into the lentil base.
Step 10: Serve and Garnish
Turn off the heat and sprinkle with fresh coriander leaves. Serve hot with steamed rice, dosa, or idli. A drizzle of ghee before serving enhances its aroma and flavour beautifully.
Variations and Substitutions
- Lentil substitute: Moong dal (split yellow lentils) can replace toor dal for a lighter version.
- Vegetable variation: Use seasonal vegetables like radish, bottle gourd, or okra based on availability.
- Tamarind substitute: A tablespoon of lemon juice can be used if tamarind is not available, added at the end to preserve freshness.
- Oil option: Coconut oil can be used for tempering for a Kerala style sambar.
Cooking Tips for Perfect Sambar
- Always use fresh tamarind pulp for the most authentic tang.
- Adjust the sambar powder quantity to your spice tolerance.
- Do not overcook vegetables; they should remain slightly firm.
- Allow the stew to rest for 15 minutes before serving for a deeper flavour.
- Roasted curry leaves add extra aroma if added just before serving.
How to Store and Reheat
Storing Sambar
Sambar actually improves overnight as flavours meld and deepen, making it excellent for meal preparation. Once cooled to room temperature, transfer the stew to an airtight container and refrigerate promptly to maintain freshness and prevent spoilage.
Properly stored sambar keeps well in the refrigerator for up to four days. The lentils will continue absorbing liquid as it sits, so the consistency typically thickens considerably. This is completely normal and easily adjusted when reheating by adding water or stock.
For longer storage, sambar freezes beautifully for up to three months. Portion it into freezer safe containers, leaving some headspace for expansion. Label with the date so you can track freshness and use oldest batches first.
Reheating Methods
Reheating sambar on the stovetop gives you the best control over consistency and temperature. Pour the desired amount into a pot and warm over medium heat, stirring occasionally to prevent sticking. Add water gradually if it’s too thick, adjusting to your preferred texture.
Bring it to a gentle simmer rather than a rolling boil, which can break down vegetables further and make them mushy. Taste and adjust seasoning if needed, as flavours can dull slightly during storage and may need refreshing with salt or tamarind.
Microwave reheating works well for individual portions. Transfer sambar to a microwave safe bowl, cover loosely to prevent splattering, and heat in one minute intervals, stirring between each session. Add small amounts of water if needed to loosen the consistency.
If reheating from frozen, thaw overnight in the refrigerator for best results. You can reheat directly from frozen in a pot over low heat, but it takes considerably longer and requires frequent stirring to ensure even warming throughout.
Consider making a fresh tempering when reheating larger quantities. Heat a tablespoon of ghee or oil, add mustard seeds and curry leaves, then pour this sizzling mixture over the reheated sambar. This revives the aromatics beautifully and makes it taste freshly prepared.
Indian Sambar (Lentil Based Vegetable Stew)
Ingredients
- ¾ cup toor dal split pigeon peas
- 3 cups water for cooking dal
- 1 cup mixed vegetables drumstick, carrot, brinjal, okra, pumpkin
- 1 medium onion sliced
- 1 medium tomato chopped
- 2 tbsp tamarind pulp or 1 lemon sized ball soaked and strained
- 2 tsp sambar powder traditional South Indian spice blend
- ½ tsp turmeric powder
- Salt to taste
For Tempering (Tadka):
- 2 tbsp sesame oil gingelly oil preferred
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 2 dried red chillies
- 10 curry leaves
- A pinch of asafoetida hing
For Garnish:
- Fresh coriander leaves chopped
Instructions
- Rinse the toor dal thoroughly until the water runs clear. Add it to a pressure cooker with 3 cups of water and turmeric powder. Cook for 4–5 whistles until soft and creamy. Mash the dal lightly once cooled, then set aside.
- If using whole tamarind, soak it in warm water for 15 minutes, then squeeze out the pulp and strain. This extract adds the signature tanginess of traditional sambar.
- In a large saucepan, add the chopped vegetables with 2 cups of water and a pinch of salt. Simmer until they are just tender but still hold their shape. Avoid overcooking to preserve texture.
- Add the cooked dal to the simmering vegetables. Stir well to blend. If the mixture is too thick, add a little water to achieve a stew-like consistency.
- Stir in the tamarind extract, sambar powder, and chopped tomato. Let it cook for 10–12 minutes on a medium flame until the raw aroma of tamarind fades and the flavours meld beautifully.
- Taste and adjust salt or tamarind to your preference. The flavour should balance between tangy, spicy, and earthy. Continue simmering until a rich aroma develops.
- In a small pan, heat sesame oil. Add mustard seeds and allow them to splutter. Stir in cumin seeds, dried red chillies, curry leaves, and a pinch of asafoetida. Fry briefly until fragrant, taking care not to burn the spices.
- Pour the hot tempering into the simmering sambar and stir well. This step releases the full flavour of the spices into the stew, creating its signature aroma.
- Let the sambar simmer gently for another 5 minutes after adding the tempering. This allows the spices to infuse completely into the lentil base.
- Turn off the heat and sprinkle with fresh coriander leaves. Serve hot with steamed rice, dosa, or idli. A drizzle of ghee before serving enhances its aroma and flavour beautifully.
