South Indian Sambar Recipe
This authentic 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 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.