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. Sambar is commonly served with idli, dosa, rice, or vada with coconut chutney. 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. 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 for South Indian Sambar
- ½ cup Arhar Dal (Split Pigeon Peas)
- 2½ cups Water
- ¼ teaspoon Turmeric Powder
- ½ teaspoon Salt
- 3 tablespoons Oil (preferably sesame oil or coconut oil)
- 1 teaspoon Mustard Seeds
- 1 pinch Asafoetida (Hing)
- 3 Dried Red Chilies
- 2 Onions
- 10–15 Fresh Curry Leaves
- 1 Small Brinjal (Eggplant)
- 8–10 French Beans
- 1 Medium Carrot
- 1 Capsicum (Bell Pepper)
- ½ cup Pumpkin (Kaddu)
- ½ cup Tomato Puree (or 2 medium tomatoes, blended)
- ¼ teaspoon Turmeric Powder
- ½ teaspoon Red Chili Powder
- 1 to 1½ teaspoons Salt (adjust to taste)
- 2 to 3 teaspoons Sambar Powder (adjust to taste)
- 1 small piece Jaggery
- 2 tablespoons Tamarind Water (soak lemon-sized tamarind in warm water and extract pulp)
- 1 to 1½ cups Water (for adjusting consistency)
- Coriander Leaves (for garnishing sambar)
How to Make South Indian Sambar Step-by-Step Recipe
Cook the Dal (Lentils)
1. Wash arhar dal (split pigeon peas) in clean water 2–3 times to remove any impurities or excess starch form dal.
2. In a pressure cooker, add the following ingredients:
- ½ cup of the washed dal
- 2.5 cups of water
- ½ teaspoon salt
- ¼ teaspoon turmeric powder
Pressure cook the dal on medium flame for 4 to 5 whistles until dal becomes soft and mushy. Dal will be the creamy lentil base, absorbed in Indian spices.
Prepare the Tadka (Tempering)
3. Heat 3 tablespoons of oil (preferably sesame or coconut oil for authentic South Indian flavor) in a deep frying pan over high heat. Then add 1 teaspoon mustard seeds, a pinch of asafoetida, and 3 dried red chilies. Allow them to splutter for a few seconds, which enhances the aroma and flavor of the spices.
Sauté Onions and Curry Leaves
4. Add 2 finely chopped onions and 10–15 fresh curry leaves to the pan. Sauté on medium heat until the onions become soft and turn light golden brown. The curry leaves and onions add a deep aroma and flavor to the stew, creating the base for the sambar.
Add Vegetables in Sambar
5. Once the tempering is done and the dal is simmering, it’s time to add the vegetables that give sambar.
- 1 chopped brinjal (eggplant)
- Chopped beans
- 1 chopped carrot
- 1 chopped capsicum (bell pepper)
- ½ cup chopped pumpkin.
Sauté the vegetables for 2–3 minutes on high heat until they are slightly tender. Sambar with vegetables makes it hearty, colorful, and rich in nutrients. You can also add green peas instead of beans.
6. Add ½ cup of tomato puree (you can use store-bought or blend 2–3 fresh tomatoes at home). Cook the mixture for 2–3 minutes until the tomatoes lose their raw smell. Tomatoes add acidity and a slightly rich red color to the stew.
Add Spices in Sambar
7. Add the dry Indian spices in to make spicy sambar:
- ¼ teaspoon turmeric powder
- ½ teaspoon red chili powder
- Salt to taste
- 2 to 3 teaspoons of sambar powder (adjust as per your preference)
Mix everything well and cook for 5 minutes, stirring occasionally, until the spices are well absorbed and the vegetables soften. Indian spices add bold and spicy flavors in sambar.
Mash the Dal
8. Open the pressure cooker, mash the dal lightly using a wooden masher, and add it to the vegetable mixture in pan.
9. Now, stir a small piece of jaggery (for mild sweetness and flavor balance) and 2 tablespoons of tamarind water (soak tamarind in warm water and extract pulp). You can also add tamarind pulp to sambar, if you like.
10. Add 1 to 1.5 cups of water to adjust the consistency of stew and mix well. Simmer the sambar for 10 minutes on medium heat, stirring occasionally, until it thickens, the water evaporates, and the flavors meld beautifully. 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.
- Pair Sambar with vadas, 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.
FAQs
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 arhar dal split pigeon peas
- 2½ cups water for pressure cooking
- ¼ teaspoon turmeric powder
- ½ teaspoon salt
- 3 tablespoons oil preferably sesame or coconut oil
- 1 teaspoon mustard seeds rai
- ¼ teaspoon asafoetida hing
- 3 dried red chilies
- 2 onions finely chopped
- 15 curry leaves
- 1 small brinjal chopped
- 15 French beans chopped
- 1 carrot chopped
- 1 capsicum chopped
- ½ cup pumpkin kaddu, chopped
- ½ cup tomato puree fresh or store-bought
- Spices:
- ¼ teaspoon turmeric powder
- ½ teaspoon red chili powder
- Salt to taste
- 3 spoons sambar powder adjust to taste
- 2 tablespoons tamarind pulp or soak lemon-sized tamarind in warm water and extract juice
- 1 small piece jaggery optional, for sweetness
- 1 cup water to adjust consistency
Instructions
- Wash arhar dal thoroughly and pressure cook with water, salt, and turmeric powder for 4–5 whistles until soft. Mash the dal lightly and set aside.
- Heat oil in a deep pan to prepare tempering for sambar. Add mustard seeds, asafoetida, and dried red chilies. Let them splutter.
- Add chopped onions and curry leaves to add traditional South Indian flavor. Sauté until onions turn golden brown.
- Add chopped brinjal, beans, carrot, capsicum, and pumpkin. Sauté on high heat for 2–3 minutes.
- Pour in tomato puree and cook until the raw smell disappears, around 2–3 minutes.
- Add turmeric, chili powder, salt, and sambar powder. Mix everything well and cook for 5 minutes until vegetables soften.
- Add the cooked dal, some more water (to desired consistency), jaggery, and tamarind pulp. Mix all the ingredients well and simmer sambar for 10–15 minutes. Stir occasionally.
- Serve Sambar stew with steamed rice, idli, dosa, or vada. Garnish with coriander leaves if desired.
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.
