Sambhar
Sambhar, a vibrant and aromatic South Indian lentil stew, is a comforting and wholesome dish that perfectly balances tangy, spicy, and savory flavors. Made with protein-rich toor dal (pigeon peas), a medley of fresh vegetables like carrots, drumsticks, and potatoes, and the tangy kick of tamarind, this dish comes alive with the bold flavors of sambhar powder and a tempering of mustard seeds, curry leaves, and asafoetida. Ready in under an hour, this one-pot wonder is both nutritious and delicious, and it’s traditionally served with steamed rice, soft idlis, or crispy dosas. Packed with wholesome ingredients and bold spices, it’s a true celebration of South Indian cuisine. Perfect for lunch, dinner, or a hearty breakfast, this sambhar recipe checks all the boxes for a comforting homemade meal.
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Recipe Information
Ingredients
- 1 cup Toor dal (pigeon peas)
- 4 cups Water
- 2 tablespoons Tamarind pulp
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 tablespoons Sambhar powder
- 2 tablespoons Oil
- 1 teaspoon Mustard seeds
- 10 leaves Curry leaves
- 0.5 teaspoon Asafoetida
- 1 medium Onion, chopped
- 1 medium Tomato, chopped
- 1 medium Carrot, chopped
- 1 medium Potato, chopped
- 1 stick Drumstick, cut into 2-inch pieces
- 1 Green chili, slit
- 2 tablespoons Coriander leaves, chopped
Instructions
Rinse 1 cup of toor dal under cold water thoroughly until the water runs clear. Pressure cook it with 2 cups of water and a pinch of turmeric for 3 whistles or until soft. Set aside.
Meanwhile, soak 2 tablespoons of tamarind pulp in 1/2 cup of warm water for 10 minutes, extract the juice, and set aside.
In a large pot, heat 2 tablespoons of oil over medium heat. Add 1 teaspoon of mustard seeds and let them splutter.
Add 10 curry leaves and 1/2 teaspoon of asafoetida, sauté for a few seconds.
Add 1 chopped medium onion and sauté until golden.
Add 1 chopped medium tomato, 1 chopped medium carrot, 1 chopped medium potato, 1 drumstick cut into pieces, and 1 slit green chili.
Add the tamarind extract, 2 cups of water, 0.5 teaspoon of turmeric powder, and 1 teaspoon of salt. Mix well.
Cover and let it cook on medium heat until the vegetables are tender, about 10-12 minutes.
Add the cooked dal to the pot, followed by 2 tablespoons of sambhar powder. Mix well and let it simmer for another 10 minutes, stirring occasionally.
Adjust salt and consistency as needed, adding more water if necessary.
Garnish with 2 tablespoons of chopped coriander leaves before serving.
Serve the sambhar hot with rice, idli, or dosa.
Nutrition Facts
Calories |
1405 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2516 mg | 109% | |
| Total Carbohydrate | 226.5 g | 82% | |
| Dietary Fiber | 50.1 g | 179% | |
| Total Sugars | 29.5 g | ||
| Protein | 59.2 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 385 mg | 30% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 5135 mg | 109% | |
*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.
