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Sambar

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Ingredients

Adjust Servings:

	For the Sambar Base
	1 cup toor dal (pigeon peas)
	1 tsp turmeric powder
	2 tbsp vegetable oil
	For the Sambar Powder
	1 tsp coriander seeds
	1 tsp cumin seeds
	1 tsp fenugreek seeds
	1 tsp black peppercorns
	2 tsp dry red chilies
	2 tsp copra/coconut flakes (optional)
	For the Vegetables
	The vegetables listed are traditional and commonly used in Sambar, but feel free to add more based on your taste preferences or availability! The quantity can vary depending on personal choice or regional variations.
	1 medium carrot, chopped
	1 medium potato, chopped
	1/2 cup green beans, chopped
	1/2 cup pumpkin, cubed
	1/2 cup okra (ladies’ fingers), chopped
	1 medium eggplant (brinjal), cubed
	2 drumsticks (moringa), cut into 2-inch pieces
	1 medium tomato, chopped
	1/2 cup cauliflower, broken into small florets
	1/2 cup green peas
	Other Ingredients
	1 tbsp ginger-garlic paste
	1 tsp mustard seeds
	curry leaves
	2 tsp sambar powder (adjust to taste)
	1 tbsp tamarind pulp (soaked)
	Salt to taste
	3-4 cups water (adjust to achieve desired consistency)

Nutritional information

150-200 kcal

Calories

6-8g

Protein

18-20g

Carbohydrates

5-7g

Fat

Fiber

150-250mg

Sodium

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Sambar

Name: Sambar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 Servings
Cuisine: Indian
Ingredients: toor dal (pigeon peas): 1 cup; turmeric powder: 1 tsp; vegetable oil: 2 tbsp; coriander seeds: 1 tsp; cumin seeds: 1 tsp; fenugreek seeds: 1 tsp; black peppercorns: 1 tsp; dry red chilies: 2 tsp; copra/coconut flakes (optional): 2 tsp; carrot, chopped: 1 medium; potato, chopped: 1 medium; green beans, chopped: 1/2 cup; pumpkin, cubed: 1/2 cup; okra (ladies’ fingers), chopped: 1/2 cup; eggplant (brinjal), cubed: 1 medium; drumsticks (moringa), cut into 2-inch pieces: 2; tomato, chopped: 1 medium; cauliflower, broken into small florets: 1/2 cup; green peas: 1/2 cup; ginger-garlic paste: 1 tbsp; mustard seeds: 1 tsp; curry leaves; sambar powder (adjust to taste): 2 tsp; tamarind pulp (soaked): 1 tbsp; Salt to taste; water (adjust to achieve desired consistency): 3-4 cups

A Classic South Indian Lentil Stew

Features:

Cuisine:

Indian

Sambar is a hearty, tangy, and flavorful lentil stew made with toor dal (pigeon peas), tamarind, aromatic spices, and mixed vegetables. Perfect as a side for dosa, idli, or rice, Sambar is a beloved classic in South Indian cuisine.

45 minutes
Serves 6
Medium

Ingredients

For the Sambar Base
1 cup toor dal (pigeon peas)
1 tsp turmeric powder
2 tbsp vegetable oil
For the Sambar Powder
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp fenugreek seeds
1 tsp black peppercorns
2 tsp dry red chilies
2 tsp copra/coconut flakes (optional)
For the Vegetables
The vegetables listed are traditional and commonly used in Sambar, but feel free to add more based on your taste preferences or availability! The quantity can vary depending on personal choice or regional variations.
1 medium carrot, chopped
1 medium potato, chopped
1/2 cup green beans, chopped
1/2 cup pumpkin, cubed
1/2 cup okra (ladies’ fingers), chopped
1 medium eggplant (brinjal), cubed
2 drumsticks (moringa), cut into 2-inch pieces
1 medium tomato, chopped
1/2 cup cauliflower, broken into small florets
1/2 cup green peas
Other Ingredients
1 tbsp ginger-garlic paste
1 tsp mustard seeds
curry leaves
2 tsp sambar powder (adjust to taste)
1 tbsp tamarind pulp (soaked)
Salt to taste
3-4 cups water (adjust to achieve desired consistency)

Directions

Sambar is a classic and comforting dish that is an integral part of South Indian cuisine. This tangy, spiced lentil stew combines toor dal (pigeon peas), a medley of vegetables, and tamarind, cooked with aromatic Indian spices. Sambar is a versatile dish that can be served with a variety of South Indian staples like idli, dosa, or rice, or paired with crispy Medu Vada for a hearty snack or breakfast option.

This dish is both nutritious and delicious, offering a perfect balance of protein, fiber, and complex flavors. The preparation involves cooking toor dal with a special homemade or store-bought sambar powder, blending it with seasonal vegetables, and finishing with tamarind pulp for that signature tang. Sambar can be adjusted in consistency, spice, and vegetables, making it a versatile recipe that can cater to a variety of tastes.

Whether you’re looking for a comforting meal on a cold day, a satisfying breakfast option, or a traditional South Indian dish for family gatherings, Sambar is a recipe that will always delight. With the right blend of spices and vegetables, this stew becomes a bowl of warmth, flavor, and nostalgia—a perfect representation of Indian home-cooked food.

Perfect for both beginners and seasoned cooks alike, this easy and traditional Sambar recipe will transport you to the vibrant streets of South India with every bite.

Nutritional Disclaimer:
The nutritional information provided is an estimate based on standard ingredients and portion sizes. Actual values may vary depending on factors such as ingredient brands, preparation methods, portion sizes, and specific cooking techniques. This information is intended for general guidance only and should not be used as a substitute for professional dietary advice. If you have specific health concerns or dietary restrictions, please consult a registered dietitian or healthcare provider.

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Steps

1 Done	Prepare the Sambar Powder • Dry roast coriander seeds, cumin seeds, fenugreek seeds, black peppercorns, and red chilies in a skillet over medium heat. • Add coconut flakes (optional) and roast until aromatic. • Cool the mixture and grind it into a fine powder.
2 Done	Cook the Toor Dal • Wash toor dal thoroughly and pressure cook it with turmeric powder and 3 cups of water until it’s soft and mushy (about 3-4 whistles). • Set aside.
3 Done	Prepare the Vegetables • Chop the carrot, potato, green beans, pumpkin, okra, eggplant, drumsticks, cauliflower, and tomato into even-sized pieces. • Boil these vegetables until they are tender but not mushy.
4 Done	Cook the Sambar Base • Heat 2 tbsp oil in a large pot over medium heat. • Add mustard seeds, let them pop, and then add curry leaves. • Add ginger-garlic paste and sauté for 1 minute. • Add sambar powder and stir for 30 seconds. • Add the cooked toor dal to the pot.
5 Done	Combine Everything • Add the boiled vegetables and tamarind pulp to the pot. • Pour water as needed to adjust the sambar's consistency. • Add salt to taste.
6 Done	Simmer • Let the sambar simmer for 15-20 minutes, stirring occasionally, until the flavors meld together. Adjust spices if necessary.
7 Done	Serve • Serve hot with Rice, Uzhunnu Vada or dosa and garnish with fresh coriander leaves if desired. 😊

Aswathy

Hi there! I'm Aswathy, a passionate home cook with a love for creating delicious meals that bring people together. I believe that cooking is an art, and every dish tells a story. I'm originally from Kerala, India, and my culinary journey began at a young age, inspired by the vibrant flavors and traditions of my homeland. I love experimenting with new recipes and sharing my culinary adventures with others. I believe that food is not just about sustenance; it's a way to connect with others and create lasting memories. Join me as I explore diverse cuisines and discover the joy of cooking!