Sambar
South Indian sambar with toor dal, potatoes, tomatoes, and tamarind in a spiced lentil broth finished with a mustard seed tempering. Serve with rice, idli, or dosa.
YIELD
4 servingsPREP
1 hrsCOOK
1 hrsREADY
2 hrsSambar is the backbone of South Indian cooking. This tangy, soupy lentil stew shows up at nearly every meal, ladled over rice, pooled alongside idli, or scooped up with crispy dosa. Getting it right comes down to three things: properly cooked toor dal, the right amount of tamarind tang, and a crackling hot tempering stirred in at the finish.
Soaking the toor dal for an hour before cooking cuts the simmer time significantly. With turmeric added to the soaking water, the lentils cook down into a creamy, golden base in 30-45 minutes. The consistency you’re after is thin and soupy, not thick like a Western lentil stew.
The tamarind paste is what gives sambar its signature sour punch. Combined with sambar powder (a spice blend built on dried chilies, coriander, and fenugreek), it creates that distinctive tart-and-warm flavor profile. The tempering at the end (mustard seeds, cumin, coriander seeds, and crushed red chili popped in hot oil) gets stirred in just before serving, releasing a burst of aroma that hits you before the first spoonful.
Chef Tips
- Stir the dal frequently while cooking. It sticks to the bottom faster than you’d expect, especially once it starts breaking down.
- The sambar powder should dissolve into the broth, not sit on the vegetables like sediment. Give it enough simmering time and stir well.
- For the tempering, wait until the mustard seeds pop before adding it to the sambar. Un-popped seeds taste bitter and raw.
- Fresh cilantro goes in last. It wilts in the residual heat and brightens the whole pot.
Variations
- Add drumstick (moringa), okra, or eggplant alongside the potato for a more traditional vegetable mix.
- Increase the crushed red chili or add fresh green chilies for more heat.
- Swap shallots for pearl onions, which are traditional in many South Indian versions.
Ingredients
Directions
Soak toor dhal in 4 cups water for one hour in a heavy-based pot.
During this time chop the onions (if you use instead of shallots), potato and tomato (green beans and carrots may also be added).
Add the turmeric powder to the soaking dhal and place on stove.
Bring to boil, lower heat to keep the dhal simmering.
Close pot and allow dhal to cook until tender.
Soaking dhal before cooking consideraby lowers the cooking time which is about 30 to 45 minutes.
Stir a few time to keep dhal from sticking at the bottom.
While dhal is cooking lightly fry the onions or shallots in 2½ tablespoons of vegetable oil.
Do not allow the onion/shallots to brown.
When dhal has cooked add some more water to bring the water level up to 4 to 5 cups again (use your judgement here because I cannot be more precise!).
Now add the potatoes, tomato, sautéd onions/shallots, and any other vegetables to want to put in.
Next add the tamarind paste (or tamarind juice), and sambar powder.
Stir and bring to a simmer.
Cover and allow the cook until vegetables are tender (about 15 minutes) and keep stirring occassionally.
Heat the remaining ½ tablespoon of oil and add the mustard, cumin, coriander seeds and the crushed red chili to the hot oil.
As soon as the mustard seeds begin to pop stir the whole thing once and add to the cooking sambar.
Finally add the cilantro leaves and cook for another 5 minutes and remove from stove.
The consistency should be like a thin soup and the sambar powder should not appear like dirt sticking to the veggies (you will see this happen initially).
You may also add some green chillies if you like to add more “zip” to the sambar.
If so add it with the rest of the veggies.
Sambar can be eaten with plain cooked rice, idlies (I know I owe you all this recipe!) or dhosas.
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