Sambar Recipe
Sambar is a classic South Indian stew made with toor dal (arhar dal or split pigeon peas), vegetables, tamarind, spices and sambar masala. It is full of fiber, plant-based protein perfect for a healthy lunch or dinner. This one-pot vegetarian stew offers a balance of tanginess, spiciness, and subtle sweetness. The mix of tangy tamarind, aromatic curry leaves, and sambar masala in this recipe makes every bite delicious and satisfying. If you’re new to Indian cooking, or looking for an authentic addition to your south Indian thali, this easy sambar recipe is beginner-friendly and can be made with simple ingredients. Sambar is commonly served with Idli, Dosa, Lemon Rice, or Vada with Coconut chutney. It’s naturally vegan, gluten-free, and rich in plant-based protein and fiber. Follow this step-by-step recipe to bring the flavors of South India into your kitchen.
Ingredients and Substitutes
- Arhar dal (split pigeon peas): I use arhar dal for the classic sambar base, but you can also make it with masoor dal or moong dal for a lighter version, though the flavor will be slightly different.
- Water: Added while cooking the dal and later for adjusting consistency; use less for a thicker sambar or more for a soupier texture.
- Turmeric powder: Gives an earthy flavor and bright golden color; you can skip if unavailable, but it’s a staple in South Indian cooking.
- Salt: Added in stages and adjusted at the end to balance the flavors.
- Oil: Sesame oil or coconut oil adds authentic flavor, but sunflower or vegetable oil works fine too.
- Mustard seeds: Used for tempering to give a nutty, sharp aroma; can be replaced with cumin seeds if unavailable.
- Asafoetida (hing): Brings a distinctive earthy aroma but you can skip or use garlic for a different depth of flavor.
- Dried red chilies: Add smoky heat; reduce for milder spice or replace with red chili powder.
- Onions: Give sweetness and body to the sambar; shallots (pearl onions) make it more traditional.
- Fresh curry leaves: Provide authentic South Indian aroma; dried curry leaves can be used if fresh ones aren’t available.
- Brinjal (eggplant): Adds softness and absorbs the sambar flavor but it can be replaced with drumsticks (moringa pods) for a classic variation.
- French beans: Adds mild crunch and freshness but it can be replaced with cluster beans or skipped.
- Carrot: Brings gentle sweetness in sambar. If you don’t have it, beetroot can be used for a different flavor and color.
- Drumstick: It give the sambar a unique flavor, mild crunch, and added nutrition.
- Capsicum (bell pepper): Adds a mild crunch; zucchini can be used as a substitute.
- Pumpkin (kaddu): Gives subtle sweetness; sweet potato or ash gourd can replace it.
- Tomato puree: Provides tanginess and body, chopped tomatoes can be used for more texture. Store-bought or homemade puree from 2–3 fresh tomatoes can work.
- Red chili powder: Adds heat, adjust depending on your spice preference or skip if your sambar powder is already spicy.
- Sambar powder: The key spice mix for flavor, homemade gives the best results, though store-bought works fine.
- Jaggery: Balances the tangy flavors; brown sugar can replace it or it can be skipped for a tangier taste.
- Tamarind water: Gives sambar its signature tang, tamarind pulp or lemon juice can be used as alternatives.
- Coriander leaves: Fresh leaves for garnish; parsley can be used in a pinch, though the flavor will differ.
How to Make Sambar
1. Rinse ½ cup of ash arhar dal (split pigeon peas) in clean water 2–3 times to remove any impurities or excess starch. In a pressure cooker, combine the washed dal with 2.5 cups water, salt, and ¼ teaspoon turmeric powder. Pressure cook on medium flame for 4–5 whistles until the dal becomes soft and mushy, forming a creamy lentil base.
2. To prepare tempering, heat 3 tablespoons of oil (sesame or coconut for authentic South Indian flavor) in a deep pan over high heat. Add 1 teaspoon mustard seeds, a pinch of asafoetida, and 3 dried red chilies. Let them splutter for a few seconds to release the aroma and flavor of the spices.
3. Add 2 finely chopped onions and 10–15 fresh curry leaves to the pan. Sauté on medium heat until the onions turn soft and light golden brown. This forms the aromatic base for the sambar.
4. Add chopped vegetables to the pan:
- 1 brinjal (eggplant), chopped
- Chopped beans (or substitute ½ cup green peas)
- 1 carrot, chopped
- 1 drumstick piece
- 1 capsicum (bell pepper), chopped
- ½ cup pumpkin, chopped
Sauté for 2–3 minutes on high heat until slightly tender. You may also substitute green peas for beans. Vegetables make the sambar hearty, colorful, and nutritious.
5. Add ½ cup tomato puree to the pan. Cook for 2–3 minutes until the raw tomato smell disappears. Tomatoes add acidity and a rich red color to the stew.
6. Stir in ¼ teaspoon turmeric powder, red chili powder, salt to taste, and 2–3 teaspoons sambar powder (adjust to preference). Mix well and cook for 5 minutes, stirring occasionally, until the spices are absorbed and the vegetables are soft.
7. Open the pressure cooker and lightly mash the dal. Add it to the vegetable mixture. Stir in a small piece of jaggery and 2 tablespoons tamarind water. Add 1–1.5 cups water to adjust consistency. Simmer for 10 minutes on medium heat, stirring occasionally, until the sambar thickens and flavors meld. Serve hot.
Serving Suggestions for South Indian Sambar
- Serve this South Indian stew with steamed rice, or as a side with idli, dosa, or any of your favorite dish. Garnish Sambar with fresh coriander leaves if desired.
- For a traditional treat, pair it with crispy medu vadas. Sambar with vadas is often served in restaurants, just soak crispy medu vadas in hot sambar just before serving for soft, flavorful bites.
- Enjoy this delicious sambar as a light lentil vegetable soup on its own, especially if it’s made slightly thinner. Serve hot sambar over fluffy rice with a spoon of ghee and a side of papad or pickle. Its vibrant mix of vegetables, tangy tamarind, and aromatic spices makes it perfect for breakfast, lunch, or dinner, offering a wholesome, comforting, and authentic South Indian experience every time.
Frequenltly asked questions
Yes, you can make sambar with moong dal but toor dal (arhar dal) gives authentic south Indian flavor. Moong dal taste and texture will be different.
Yes, you can make sambar without store-bought powder by preparing sambar powder at home. Simply blend your own spices or use a mix of coriander powder, red chili powder, and a bit of roasted methi and cumin.
Carrot, pumpkins, beans, tomatoes, brinjal (eggplant), drumsticks and onion are commonly used vegetables for sambar but you can also add okra or radish.
Recipe Card
South Indian Sambar Recipe
Equipment
- 1 Pressure Cooker
- 1 Deep frying pan
- 1 Spatula
- 1 Knife and chopping board
- 1 Small bowl
Ingredients
- ½ cup ash arhar dal split pigeon peas
- 2.5 cups water
- ½ tsp salt
- ¼ tsp turmeric powder
- 3 tbsp oil sesame or coconut
- 1 tsp mustard seeds
- 2 tsp asafoetida
- 3 dried red chilies
- 1 brinjal eggplant, chopped
- 1 carrot chopped
- 1 capsicum chopped
- ½ cup pumpkin chopped
- ½ cup beans
- ½ cup green peas
- ½ cup tomato puree store-bought or blended 2–3 fresh tomatoes
- ¼ tsp turmeric powder
- ½ tsp red chili powder
- 2 tsp sambar powder adjust to taste
- Salt
- Jaggery
- 2 tbsp tamarind water soak tamarind in warm water
- 2 cups water adjust consistency
- 2 inch drumstick
Instructions
- Rinse dal 2–3 times in clean water. In a pressure cooker, combine dal, water, salt, and turmeric powder. Cook on medium flame for 4–5 whistles until soft and mushy. This forms the creamy pigeon pea dal base for authentic South Indian sambar.
- Heat oil in a deep pan. Add mustard seeds, asafoetida, and dried red chilies. Let them splutter to release aroma and flavor for the vegetable sambar.
- Add finely chopped onions and fresh curry leaves. Sauté on medium heat until onions turn soft and light golden brown. This adds the signature South Indian flavor to your sambar.
- Add brinjal, carrot, capsicum, pumpkin, drumsticks and beans/peas. Sauté for 2–3 minutes on high heat until slightly tender. Vegetables make the sambar nutritious, colorful, and hearty.
- Add tomato puree and cook for 2–3 minutes until the raw smell disappears. Tomatoes give sambar a rich red color and tangy taste.
- Mix in turmeric powder, red chili powder, salt, and sambar powder. Cook for 5 minutes, stirring occasionally, until the vegetables soften and spices blend perfectly.
- Lightly mash the cooked dal and add it to the vegetable mixture. Stir in jaggery and tamarind water. Add 1–1.5 cups water to adjust consistency. Simmer for 10 minutes on medium heat until sambar thickens. Serve hot with idli, dosa, or steamed rice.
Notes
- For a gluten-free version of Sambar, you can skip the hing or use gluten-free asafoetida.
- You can add other vegetables like drumstick (moringa pods), bottle gourd, okra or any vegetable of your choice.
- Adjust tamarind and jaggery to balance tanginess and sweetness of stew.
