South Indian Sambar Recipe
South Indian Sambar is a flavorful, tangy, and protein-rich lentil stew. Made with arhar dal (pigeon peas), vegetables, tamarind pulp, and a blend of traditional Indian spices. It pairs perfectly with idli, dosa, rice, or medu vada for a healthy vegetarian meal.
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.