South Indian sambar is a comforting lentil and vegetable stew flavoured with tamarind, sambar powder and a fragrant tempering. This version is designed for a home kitchen and tastes even better after resting for a few minutes.
Ingredients
- 1 cup toor dal, rinsed
- 2 cups mixed vegetables such as carrot, pumpkin, drumstick or brinjal
- 1 small onion and 2 tomatoes, chopped
- 1 tablespoon sambar powder, 1/2 teaspoon turmeric and salt
- 1 tablespoon tamarind paste diluted in 1 cup water
- 2 tablespoons oil, 1 teaspoon mustard seeds, 1/2 teaspoon cumin, curry leaves and dried red chilli
Method
- Pressure-cook dal with turmeric and 2 1/2 cups water until soft, then whisk smooth.
- Cook vegetables, onion and tomatoes with salt and enough water until tender.
- Add sambar powder, dal and tamarind water. Simmer for 8–10 minutes, adding water for a pourable consistency.
- Temper mustard, cumin, curry leaves and chilli in oil and pour over the sambar.
Tips and storage
Add tamarind after the vegetables soften so they cook properly. Refrigerate for 3 days or freeze for 2 months; loosen with water while reheating.
What can I serve with sambar?
Serve it with idli, dosa, vada, rice or a simple vegetable poriyal.
More South Indian recipes
Build a regional meal with our South Indian recipes, pair this sambar with Rava Upma or Puttu Kadala Curry, and try Aviyal for a vegetable-rich side.
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