South Indian · Main course
Everyday Sambar
ಸಾಂಬಾರ್
Sambar is a South Indian lentil and vegetable stew seasoned with tamarind and roasted spices. This everyday Karnataka–Tamil home version uses toor dal and a freshly ground small batch of sambar powder. Pressure-cook the dal, simmer the vegetables separately, then combine and finish with mustard, curry leaves and asafoetida.
- vegetarian
- vegan
Ingredients
- 150 g (approximately 3/4 cup)Toor dal Organic Mandya
- 1200 ml (approximately 4 3/4 cups)Water600 ml dal, 500 ml vegetables, 100 ml tamarind.
- 100 g (approximately 2/3 cup)BrinjalLarge dice.
- 80 g (approximately 1/2 cup)CarrotSmall chunks.
- 120 g (approximately 3/4 cup)PumpkinLarge dice.
- 75 g (approximately 1/2 cup)OnionQuartered.
- 100 g (approximately 2/3 cup)TomatoChopped.
- 20 g (approximately 1 1/2 tbsp)Seedless tamarind Organic Mandya
- 1 g (approximately 1/4 tsp)Turmeric powder
- 7.5 g (approximately 1 1/4 tsp)Fine salt
- 10 g (approximately 2 tbsp)Coriander seeds
- 8 g (approximately 2 tsp)Chana dal Organic Mandya
- 4 g (approximately 1 tsp)Split skinless urad dal Organic Mandya
- 1 g (approximately 1/2 tsp)Cumin seeds Organic Mandya
- 0.5 g (approximately 1/4 tsp)Fenugreek seeds
- 4 g (approximately 3 tbsp)Byadagi dried chillies Organic Mandya
- 15 ml (approximately 3 tsp)Cold-pressed groundnut oil Organic Mandya
- 2 g (approximately 1 tsp)Black mustard seeds Organic Mandya
- 1 g (approximately 1 tbsp)Curry leaves
- 0.2 g (approximately a pinch)Asafoetida Organic MandyaCompounded hing may contain wheat.
Method
Cook dal
Pressure-cook rinsed toor with 600 ml water and turmeric for 12 minutes after full pressure.
⏱ 12 minRelease pressure
Rest off the heat for 15 minutes, until pressure releases naturally.
⏱ 15 minMash dal
Mash cooked dal with its cooking water until mostly smooth.
Extract tamarind
Squeeze tamarind into 100 ml warm water and strain away fibres.
Roast powder ingredients
Dry-roast coriander, chana, urad, cumin, fenugreek and chillies over low heat for 4 minutes.
⏱ 4 minCool spices
Cool the roasted mixture for 5 minutes.
⏱ 5 minGrind powder
Grind the cooled spices finely.
Cook vegetables
Simmer vegetables, onion, tomato and salt with 500 ml water over medium-low heat for 12 minutes, until tender.
⏱ 12 minSimmer sambar
Simmer mashed dal, vegetables, tamarind extract and all the powder together over low heat for 8 minutes.
⏱ 8 minMake tempering
Fry mustard, curry leaves and hing in oil over medium-low heat for 45 seconds, until spluttering.
⏱ 45 secFinish sambar
Fold the tempering into the hot stew off the heat.
Shop the ingredients
Tips
- Use a 250 ml cup, 15 ml tbsp and 5 ml tsp; follow the gram weights when cup measures differ.
- Prepare powder and vegetables while dal pressure releases.
- For a gluten-free version, omit compounded hing or use a verified gluten-free product.
Serving
Serve with rice, idli or dosa.
Storage
Refrigerate within 2 hours and use within 2 days; bring to a gentle boil when reheating.
Variations
- Replace pumpkin with 120 g (approximately 1 cup) radish pieces.
- Add 5 g (approximately 1 tsp) jaggery for a rounder tamarind finish.
Nutrition per serving
| Energy | 154 kcal |
|---|---|
| Protein | 7.3 g |
| Carbohydrates | 26.0 g |
| Fat | 3.4 g |
| Fibre | 6.7 g |
Approximate, calculated from representative raw-ingredient values and divided by the stated servings; includes measured cooking fat and excludes separately served accompaniments. Trace or unmodelled contributions omitted: Asafoetida.
Questions people ask
Can I use ready-made sambar powder?
A plain sambar powder can replace the small homemade batch, but blends differ in heat, salt and roasted-lentil content. Start with about two tablespoons and taste after simmering. Omit the powder ingredients and their roasting steps rather than adding both spice mixtures together.
Why cook tamarind separately from the toor dal?
Cooking the dal first makes it easier to judge when it is fully soft before the sour component is introduced. The vegetables and tamarind then join the mashed dal for a final simmer. This sequence also gives more control over vegetable texture.
Which vegetables can replace the ones in this sambar?
Use a similar total weight of vegetables that suit simmering, such as drumstick, radish or beans. Cut firmer vegetables smaller and give them enough cooking time. Very quick-cooking vegetables can be added later so they do not collapse before the dal mixture is finished.
Why does my sambar taste like raw spice powder?
The roasted powder needs a gentle final simmer in the dal and vegetable mixture. Adding it just before serving can leave a dusty or raw impression. Roast the homemade ingredients evenly, grind finely and allow the full simmer while stirring to avoid catching.
Can sambar be frozen for later meals?
Cool promptly and freeze meal-sized portions in sealed containers for up to one month. Thaw in the refrigerator and reheat until boiling gently throughout, adding water if needed. Vegetables may soften after freezing, so keep the initial cuts substantial rather than very small.
Photo: Organic Mandya · © Organic Mandya
