South Indian Sambar Recipe
A classic South Indian lentil stew made with vegetables, tamarind, and a blend of flavorful spices, perfect with rice or dosa.
Ingredients
- 1 cup toor dal (pigeon peas)
- 3 cup water
- 1 tbsp tamarind paste
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 2 tbsp sambar powder
- 1 tsp red chili powder (adjust to taste)
- 1 tsp salt (or to taste)
- 1/2 tsp asafoetida (hing)
- 2 tbsp oil or ghee
- 1 sprig curry leaves
- 1 dried red chili
- 1 onion, chopped
- 1 tomato, chopped
- 1 carrot, diced
- 1 drumstick (moringa), cut into pieces
- 5-6 okra (ladyfinger), chopped
- 1/2 cup pumpkin or bottle gourd, diced
- 2 cup water (for cooking vegetables)
- 2 tbsp chopped coriander leaves (for garnish)
Instructions
- Wash toor dal thoroughly and pressure cook it with 3 cups of water until soft and mushy.
- In a pan, heat oil and add mustard seeds, cumin seeds, dried red chili, and curry leaves. Let them splutter.
- Add chopped onions and sauté until golden brown.
- Stir in tomatoes and cook until they soften.
- Add the chopped vegetables, turmeric powder, sambar powder, red chili powder, asafoetida, and salt.
- Pour in 2 cups of water and let the vegetables cook until tender.
- Mash the cooked dal and add it to the pan along with tamarind paste.
- Mix well and simmer for 10 minutes, allowing the flavors to meld together.
- Adjust salt and spice levels as needed.
- Garnish with fresh coriander leaves and serve hot with rice or dosa.
Notes
- Sambar tastes best when allowed to rest for a few hours, as the flavors intensify over time.
- Adjust the thickness by adding more or less water based on your preference.