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Sambar is an essential part of South Indian cuisine that brings together the warmth of lentils, the freshness of vegetables, and the complexity of Indian spices.
This lentil based vegetable stew, with its tangy, spicy, and savoury notes, is enjoyed across India and beyond, often served as a hearty accompaniment to rice or traditional breads like dosa and idli.
Sambar is a staple in South Indian households, offering a comforting, wholesome meal that’s as nutritious as it is flavourful.
What Is Sambar?
Sambar is a traditional South Indian stew made with lentils and an assortment of vegetables, simmered in a tamarind broth and spiced with a distinct blend of spices known as sambar powder.
The dish is most commonly prepared with toor dal (yellow split pigeon peas), which provide the base for its rich and creamy texture.
The vegetables vary depending on the region and season, but popular choices include drumstick, carrots, okra, eggplant, and tomatoes.
Sambar is a beautiful balance of flavours; tangy from tamarind, aromatic from the spices, and hearty from the lentils. It’s a versatile dish that pairs well with everything from rice and idli to crispy vadas, making it a beloved part of any South Indian meal.
Ingredients and Taste
The heart of Sambar lies in its combination of simple, wholesome ingredients. Toor dal is the primary ingredient, cooked until soft and creamy, forming the base of the stew.
Tamarind pulp is then added to give the dish its signature tangy flavour, balancing the richness of the lentils. A variety of vegetables, ranging from tomatoes and carrots to seasonal favourites like drumstick and pumpkin are added, infusing the stew with their natural sweetness and earthiness.
The key to Sambar’s distinctive taste is the sambar powder, a homemade spice blend made from roasted lentils, dried red chilies, coriander seeds, cumin, fenugreek, and mustard seeds.
This spice mix lends a smoky, spicy, and slightly nutty flavour that sets Sambar apart from other lentil-based dishes. To finish, a tempering of mustard seeds, curry leaves, and dried red chilies is poured over the stew, adding a final layer of aroma and flavour.
The result is a dish that’s tangy, mildly spicy, and deeply satisfying. The lentils provide a creamy texture, while the vegetables add bite, making every spoonful of Sambar a flavourful and hearty experience.
A Taste of History
The origins of Sambar are steeped in South Indian culinary traditions, where lentils and rice have long been staple ingredients.
Legend has it that Sambar was first created in the royal kitchens of Tamil Nadu during the reign of King Shahuji, who attempted to make a dal based dish but improvised with tamarind and local spices when he ran out of key ingredients.
While the story varies across regions, one thing is clear: Sambar has since become a culinary icon, evolving with regional and family specific variations.
Over the centuries, Sambar has become an integral part of South Indian cuisine, celebrated for its nourishing qualities and bold flavours.
Traditionally, it’s enjoyed as part of a full meal, often paired with rice and a variety of chutneys and sides. Today, Sambar is not only a beloved home cooked dish but also a favourite in restaurants and eateries across India, serving as a reminder of the rich heritage and diversity of Indian food.
Traditional Indian Sambar Recipe
Serves: 4 people
Ingredients:
- 1 cup toor dal (split pigeon peas)
- 2 tbsp tamarind pulp
- 1 medium carrot, chopped
- 1 small eggplant, diced
- 1 medium tomato, chopped
- 1 small onion, sliced
- 1 drumstick vegetable (optional), cut into pieces
- 1 tbsp sambar powder
- 1/4 tsp turmeric powder
- 2 tbsp vegetable oil
- 1/2 tsp mustard seeds
- 1/4 tsp fenugreek seeds
- 2 dried red chilies
- 10-12 curry leaves
- A pinch of asafoetida (hing)
- Salt to taste
- Fresh coriander leaves, chopped, for garnish
Directions
To begin, wash the toor dal thoroughly and pressure cook it with 2 cups of water and a pinch of turmeric powder until it becomes soft. Once cooked, mash the dal with a ladle until smooth. Set aside.
Soak the tamarind pulp in half a cup of warm water for about 10 minutes. After soaking, strain and extract the tamarind juice by pressing the pulp. Discard any seeds or fibres, and keep the tamarind water ready for later.
Heat 1 tablespoon of vegetable oil in a deep pan over medium heat. Add mustard seeds and let them crackle. Then, add fenugreek seeds, dried red chilies, and curry leaves. Sauté for about 30 seconds until the spices release their aroma.
Add the sliced onions and a pinch of asafoetida to the pan. Cook the onions until they become soft and translucent, stirring occasionally.
Next, add the chopped carrots, eggplant, tomato, and drumstick pieces (if using). Stir well and sauté for 3-4 minutes. Then, pour in the tamarind water and bring it to a gentle simmer. Allow the vegetables to cook for 5-7 minutes until they soften.
Stir in the sambar powder, salt, and turmeric powder. Mix well to coat the vegetables with the spices. Add 1 to 1.5 cups of water, depending on the desired consistency of the sambar.
Once the vegetables are cooked and the flavors have combined, add the mashed toor dal to the pan. Mix well and simmer the sambar for an additional 10 minutes. Taste and adjust the salt or spices as needed.
To serve, ladle the hot sambar into bowls and garnish with fresh coriander leaves. Pair the sambar with steamed rice or idli for an authentic Indian meal. For added flavour, drizzle a spoonful of ghee over the sambar before serving.
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