South Indian sambar is a delicious thick lentil stew made with toor dal aka lentils, mixed vegetables, tamarind & a special spice powder known as sambar masala powder. Vegetables like drumsticks, tomatoes, beans, carrots, pumpkin & okra are used.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 40 minutes
  • Total time: 50 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: South Indian

Ingredients

  • ¾ cup toor dal ((split pigeon peas) (refer notes))
  • 2 cups water (to cook dal)
  • 1 to 2 tablespoon tamarind (or tamarind paste as needed)
  • 1 tablespoon jaggery ((optional))
  • ¾ tablespoon salt ((adjust to taste))
  • ¼ teaspoon turmeric ((skip if your sambar powder has it))
  • ½ to ¾ teaspoon red chilli powder ((optional)(notes))
  • ¼ cup coriander leaves (chopped)
  • 1 medium onion diced ((or 12 to 15 shallots) (150 grams))
  • 1 large tomato ((100 grams))
  • 1 medium carrot diced ((optional))
  • 1 to 2 vegetable drumsticks ((8 to 10 pieces, moringa (100 grams)))
  • 2 to 3 bhindi ((okra, optional (50 grams)))
  • 1 green chili (slit (optional))
  • 1 tablespoon ghee (or oil)
  • 1 sprig curry leaves
  • ½ teaspoon cumin seeds (optional)
  • ½ teaspoon mustard seeds
  • 1 Pinch methi seeds ((fenugreek seeds))
  • ⅛ teaspoon asafoetida ((hing))
  • 1 to 2 dried red chili ((optional))
  • 1 tablespoon coriander seeds
  • 1 tablespoon chana dal ((skinned split bengal gram))
  • 1 teaspoon urad dal ((skinned split black gram))
  • ¼ to ½ teaspoon methi seeds ((fenugreek seeds))
  • ½ teaspoon cumin seeds ((jeera))
  • 4 to 5 dried red chilies ((kashmiri or byadgi) (less spicy variety))

Method

Preparation

  1. Wash toor dal a few times in cooker or pot until the water runs clear.
  2. Pour 2 cups water & pressure cook for 2 to 4 whistles depending on the brand of cooker. If cooking in Instant pot, press the pressure cook button & set the timer for 9 mins. If you do not have a pressure cooker, it can be cooked in a pot until soft adding more water as needed.
  3. Rinse all the veggies. Scrape the drumsticks lightly & rinse. Chop them to 2 inch pieces. Peel the shallots as well & rinse.
  4. Dice tomatoes & chop okra to 1 inch pieces. If using pumpkin, peel the skin & dice. Keep all these aside.

Make Sambar Powder - Skip this if you have the powder

  1. While the dal cooks, make the sambar powder. Dry roast red chilies, urad dal and chana dal until golden & crunchy. Add coriander seeds & fry till aromatic. Remove to a plate.
  2. Next add methi seeds and saute until slightly dark. Then add cumin, fry for a minute. Cool these and powder finely in a spice jar.

How to Make Sambar

  1. Heat 1 tsp oil in a pot. Saute onions for 1 minute. Add all the veggies & saute for 2 mins. This saute step can be skipped but sometimes onions, tomatoes and chilli powder don't smell good when boiled without sautéing.
  2. Stir in the chilli powder (optional) and pour 4 cups water.
  3. When the water turns hot, take ¼ cup hot water with a ladle to a bowl. Add tamarind & jaggery (optional). Set aside to soak.
  4. When the veggies are cooked al dente, add turmeric, sambar powder & salt. Squeeze the tamarind and pour the tamarind water. I prefer to filter the tamarind water while pouring.
  5. Cook for 3 to 5 minutes. When the pressure releases, mash the dal to smooth with a masher or ladle.
  6. Stir it to the boiling sambar. Adjust salt and tamarind if needed. If it is too thick to your liking, add little hot water. Bring it to a gentle boil and add coriander leaves.

Temper

  1. Heat a small pan with ghee. Add mustard, cumin, methi & red chillies. When the spices pop, add curry leaves.
  2. The leaves will turn crisp, then add hing & pour this to the simmering sambar.
  3. Serve sambar with rice, idli, vada or dosa.

Tips to Refrigerate

  1. Set aside the desired portion to refrigerate in smaller containers.
  2. Cool completely and refrigerate immediately. To retain the taste of sambar, refrigerate within two hours of cooking.
  3. It keeps good for about 2 to 4 days. Bring it to a boil & make a fresh tempering.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.