Sambar
This quick sambar is light yet hearty, with creamy toor dal, soft vegetables, and a tangy tamarind broth scented with curry leaves and mustard seeds. It delivers the comforting depth of a traditional South Indian meal in a streamlined beginner-friendly version.
Ingredients
Dal and vegetables
- 120 gtoor dal
- 900 mlwater
- 150 gtomato, chopped
- 120 geggplant, cut into 2 cm cubes
- 150 gdrumstick pods, cut into 5 cm pieces
- 1/4 tspturmeric powder
- 1 tspsalt
Tamarind base
- 20 gtamarind paste
- 80 mlhot water
- 2 tspsambar powder
- 1 tspjaggery or brown sugar
Tempering
- 1 tbspneutral oil
- 1 tspblack mustard seeds
- 1/2 tspcumin seeds
- 1dried red chilli
- 10 leavescurry leaves
- 1 pinchasafoetida
To finish
- 2 tbspfresh coriander, chopped
Instructions
- 1
Rinse the toor dal under cold water until the water runs mostly clear. Put it in a saucepan with the water, chopped tomato, turmeric powder, and half the salt. Bring to a boil over high heat, skimming off any foam if needed.
- 2
Lower to a lively simmer, partially cover, and cook for 10 minutes. Stir once or twice so the dal does not catch on the bottom.
- 3
Add the eggplant and drumstick pods. Continue simmering for 10-12 minutes, until the dal is very soft and the vegetables are tender. The drumstick should be cooked through but still hold its shape.
- 4
While the dal cooks, mix the tamarind paste with the hot water in a small bowl. Stir in the sambar powder and jaggery or brown sugar until dissolved.
- 5
When the dal is soft, mash it lightly with the back of a spoon or whisk a few times in the pot; this gives sambar its characteristic body while leaving some texture. Pour in the tamarind mixture and add the remaining salt to taste. Simmer for 5 minutes; the raw edge of the tamarind should disappear and the broth should smell rounded and savoury.
- 6
For the tempering, heat the neutral oil in a small pan over medium heat. Add the black mustard seeds and let them crackle. Add the cumin seeds, dried red chilli, curry leaves, and asafoetida; fry for 15-20 seconds until fragrant. Keep your face back, as the curry leaves may splutter.
- 7
Immediately pour the hot tempering over the simmering sambar. Stir, then turn off the heat. Finish with fresh coriander and serve hot with steamed rice, idli, or dosa.
Nutrition per serving
Notes
- •Using tamarind paste keeps this beginner version within 30 minutes; if using dried tamarind, soaking and straining will take longer.
- •If your toor dal is older and cooks slowly, soak it in hot water for 15 minutes first, but this will increase the total time.
- •Sambar should taste balanced: tangy, lightly spicy, savoury, and just slightly sweet. Adjust with a little more salt, tamarind, or jaggery at the end.
- •Drumstick pods are traditionally eaten by scraping the soft flesh and seeds with your teeth; the tough outer shell is usually discarded.
Background
Sambar is a classic South Indian lentil-and-vegetable stew eaten daily across Tamil Nadu, Karnataka, Andhra Pradesh, Telangana, and Kerala, with many regional variations. It is typically served with rice, idli, dosa, or vada, and its balance of dal, tamarind, and spices makes it one of the defining dishes of South Indian home cooking.
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