Sambar Recipe, How to Make Sambar
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.
© Swasthi's Recipes
Servings: 4
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
Vegetables
- 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)
To Temper (Tadka)
- 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)
For Sambar Powder or (2 tbsps readymade powder)
- 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)
Instructions
Preparation
- Wash toor dal a few times in cooker or pot until the water runs clear.
- 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.
- Rinse all the veggies. Scrape the drumsticks lightly & rinse. Chop them to 2 inch pieces. Peel the shallots as well & rinse.
- 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
- 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.
- 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
- 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.
- Stir in the chilli powder (optional) and pour 4 cups water.
- When the water turns hot, take ¼ cup hot water with a ladle to a bowl. Add tamarind & jaggery (optional). Set aside to soak.
- 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.
- Cook for 3 to 5 minutes. When the pressure releases, mash the dal to smooth with a masher or ladle.
- 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
- Heat a small pan with ghee. Add mustard, cumin, methi & red chillies. When the spices pop, add curry leaves.
- The leaves will turn crisp, then add hing & pour this to the simmering sambar.
- Serve sambar with rice, idli, vada or dosa.
Tips to Refrigerate
- Set aside the desired portion to refrigerate in smaller containers.
- Cool completely and refrigerate immediately. To retain the taste of sambar, refrigerate within two hours of cooking.
- It keeps good for about 2 to 4 days. Bring it to a boil & make a fresh tempering.
Video
Watch Sambar Video
Nutrition
Calories: 187kcal | Carbohydrates: 32g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 352mg | Potassium: 934mg | Fiber: 11g | Sugar: 6g | Vitamin A: 910IU | Vitamin C: 102.4mg | Calcium: 171mg | Iron: 7.5mg
