Sambar
Bursting with bold South Indian flavors, sambar is a hearty and nutritious lentil-based stew infused with an aromatic blend of spices and tamarind. Made with protein-rich toor dal (pigeon peas) and a medley of tender vegetables like drumsticks, carrots, and okra, this dish is a delightful balance of tangy, savory, and mildly spicy notes. The magic lies in the freshly roasted sambar powder and the tempering of mustard seeds, curry leaves, asafoetida, and dried red chilies, which elevate its depth of flavor. With a cooking time of just 25 minutes, sambar is a versatile dish perfect for pairing with steamed rice, idli, dosa, or vada. Garnished with fresh coriander, this vegan and gluten-free recipe is a wholesome, flavor-packed meal that’s sure to become a family favorite! Perfect for anyone seeking authentic South Indian cuisine.
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Recipe Information
Ingredients
- 1 cup Toor dal (pigeon peas)
- 0.25 teaspoon Turmeric powder
- 2 cups Vegetables (e.g., drumsticks, carrots, okra, beans, etc.)
- 2 tablespoons Tamarind pulp
- 2 tablespoons Sambar powder
- 2 teaspoons Oil
- 1 teaspoon Mustard seeds
- 10 leaves Curry leaves
- 2 pieces Dried red chilies
- 0.25 teaspoon Asafoetida (hing)
- 1.5 teaspoons Salt
- 4 cups Water
- 2 tablespoons Fresh coriander leaves (for garnishing)
Instructions
Rinse the toor dal under running water until the water runs clear. Then soak it in water for 15-20 minutes.
Drain the soaked dal, transfer it to a pressure cooker, and add 2 cups of water and turmeric powder. Cook on medium heat for 3-4 whistles, or until the dal is soft and mushy. Once done, mash the cooked dal and keep it aside.
In a pot, add 2 cups of water and bring it to a boil. Add the chopped vegetables and cook until they are tender but not overcooked.
Add the tamarind pulp, sambar powder, and salt to the pot with the vegetables. Stir well and cook for 5-7 minutes.
Add the mashed dal to the pot and mix everything thoroughly. If the consistency is too thick, you can add more water as needed. Simmer the mixture for 8-10 minutes to let the flavors combine.
In a small pan, heat the oil on medium heat. Add mustard seeds and let them splutter. Then add curry leaves, dried red chilies, and asafoetida, and sauté for 30 seconds.
Pour the tempered mixture (from step 6) into the sambar. Stir well and simmer for 2-3 more minutes.
Taste and adjust salt if needed. Turn off the heat and garnish the sambar with freshly chopped coriander leaves.
Serve hot with steamed rice, idli, dosa, or vada.
Nutrition Facts
Calories |
1108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.9 g | 22% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3946 mg | 172% | |
| Total Carbohydrate | 194.0 g | 71% | |
| Dietary Fiber | 52.7 g | 188% | |
| Total Sugars | 29.1 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 419 mg | 32% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 4546 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
