Indian Sambar (Lentil Based Vegetable Stew)
Traditional South Indian sambar is a tangy lentil and vegetable stew simmered with tamarind, sambar powder, and aromatic spices. Served with rice, dosa, or idli, it embodies the comfort and flavour of authentic Indian home cooking.
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.
Nutrition
Serving: 1Calories: 225kcalCarbohydrates: 32gProtein: 9gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 59mgPotassium: 285mgFiber: 8gSugar: 6gVitamin A: 2737IUVitamin C: 61mgCalcium: 65mgIron: 2mg
Tried this recipe?Let us know how it was!