Sambar (wikipedia) is a lentil-based vegetable stew, and is a staple in Southern India. It is served with boiled rice, and Southern Indian goodies such as Idlis (dumplings made from lentil and rice paste), Wadas (savory lentil paste donuts), Dosas (savory lentil and rice paste crepes).
There are many variations of Sambar prepared across different regions in the south of India. The variations in the recipe include adding sweetness through sugar or jaggery (molasses), vegetables, and the ingredients in the spice blend, Sambar Powder, that gives Sambar its distinctive taste.
The essential ingredients in Sambar Powder are Dried Red Chillies, Coriander Seeds, Fenugreek Seeds, Black Peppercorns, Curry leaves, Asafetida and Split Chickpeas (Chana Dal). Variations of Sambar Powder can include Split Black Gram (Urad Dal), Split Pigeon Peas (Toor Dal), or Coconut. All the ingredients for the Sambar Powder are roasted, cooled, and ground into a powder. Sambar Powder is readily available at Indian grocery stores; however, it is easy enough to prepare at home as well. The advantage of making it at home is that you can adjust the heat level to your liking; the store-bought powder is usually very spicy.
In a traditional Sambar, the most common vegetables are Pumpkin, Drumsticks, Shallots, Onions, Squash, Potatoes, Carrots, Okra, Baby Eggplant, or Cluster Beans but feel free to add any vegetables of your choice.
Preparation time: 15 minutes
Cooking time: 60 minutes
Servings: Around 6
Ingredients
1 cup Split Pigeon Peas (Toor Dal)
2-3 cups Assorted Vegetables: Pumpkin, Carrots, Cluster Beans, Squash, Drumstick, Okra, Eggplant, etc.
1 medium Shallot or Onion (cut into large pieces)
2 Tomatoes (coarsely chopped)
1 tbsp Sambar Powder
1/2 tsp Turmeric
1/4 tsp Asafetida
1/2 tsp Mustard Seeds
2 sprigs Curry Leaves
Tamarind paste or juice (substitute with Lemon Juice, if needed)
2 tsp Salt (to taste)
1-2 tbsp Oil
Cooking Sambar
Step 1
Rinse and soak the Toor Dal for about 45 minutes. After soaking, drain the soaking water and boil the Toor Dal in 6 cups of water with 1 tsp Salt for about 30 minutes, or until it is soft and mashes easily. TIP: Adding the Salt to the Toor Dal while boiling it reduces the total boiling time.
Soaked and drained Toor Dal
Toor Dal boiled until it can be easily mashed
Step 2
Heat Oil in a heavy-bottomed pot and add the Mustard Seeds, Curry Leaves and Asafetida. You’ll hear these ingredients sizzle in the oil – mix and fry for a minute.
Step 3
Next add the chopped vegetables and Shallots to the pot, along with about 1/2 tsp of Salt and fry for 2 minutes.
Step 4
Add the chopped Tomatoes along with Turmeric Powder and Sambar Powder, mix well and cook for 2 minutes.
Step 5
Add 3 cups of hot water, along with the Tamarind paste/juice, and simmer for around 10 minutes, or until the vegetables have completely softened. You can check that the vegetables are soft enough by piercing them with a fork. NOTE: If you’re substituting the Tamarind paste/juice with Lemon juice, you should add the Lemon juice at the end.
Step 6
Add the boiled Toor Dal, mix well and simmer covered for another 10 minutes.
Step 7
The Sambar is almost ready – now add Lemon Juice. If using as a substitute for Tamarind paste or Tamarind juice, adjust the Salt and stir in the chopped Cilantro. Delicious Sambar is ready!
Enjoy in a bowl as a soup, or served over boiled rice.
Curry on!
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