Sambar

A golden, tangy lentil stew simmered with tamarind and a rainbow of vegetables, finished with a crackling tempering of mustard seeds and curry leaves. Sambar is South India's everyday soul food. It turns plain rice or idli into a feast.

Prep time

15 mins

Cook time

40 mins

Total time

55 mins

Servings

6 servings

Calories

320

Ingredients

• 200g toor dal (pigeon peas), rinsed
• 1 liter water, plus more as needed
• 1/2 teaspoon turmeric powder, 1 teaspoon fine sea salt
• 1 medium onion, chopped
• 1 medium carrot, diced
• 1 drumstick vegetable or 1 cup green beans, cut into pieces
• 1 medium tomato, chopped, 1/2 cup pumpkin or squash, cubed
• 3 tablespoons sambar powder
• 2 tablespoons tamarind pulp soaked in 125ml warm water
• 2 tablespoons vegetable oil
• 1 teaspoon mustard seeds, 1/2 teaspoon fenugreek seeds
• 2 dried red chiles, 10 fresh curry leaves
• 1/4 teaspoon asafoetida (hing)
• Fresh coriander leaves, to garnish

Instructions

1. Pressure-cook the toor dal with the water, turmeric, and half the salt for 4 whistles (or simmer 35 minutes), then mash until creamy.
2. Simmer the onion, carrot, drumstick, pumpkin, and tomato in the dal for 12 minutes until tender.
3. Whisk in the sambar powder and the strained tamarind water, then simmer 10 minutes until the flavors marry.
4. Check the sour-salt balance — add a little more tamarind or salt until it tastes bright and rounded.
5. Heat the oil in a small pan and pop the mustard seeds until they crackle.
6. Add the fenugreek, dried chiles, curry leaves, and asafoetida; fry 20 seconds until fragrant.
7. Pour the sizzling tempering over the sambar and cover immediately to trap the aroma.
8. Rest 5 minutes, garnish with coriander, and serve hot with rice, idli, or dosa.

Pro tips

• Mash the dal well — the creamy body is what separates great sambar from thin soup.
• Add the tempering at the very end and cover instantly to keep the aroma in.
• Vegetables should be tender but not mushy — add firmer ones first.
• Tamarind strength varies, so always balance sour and salt by taste.

Frequently asked questions