Simple Sambar with Vegetable and Tamarind Recipe

Introduction

Simple Sambar is a comforting South Indian lentil stew packed with vegetables and tangy tamarind flavor. It’s perfect as a hearty meal accompaniment or enjoyed on its own with rice or dosa. This recipe guides you through making a vibrant and flavorful sambar from scratch.

Ingredients

• 1 cup toor dal (arhar dal/pigeon peas lentil)
• ½ teaspoon turmeric powder
• 1 teaspoon salt
• 3 cups water (for cooking dal)
• 1 tablespoon tamarind piece
• ⅓ cup hot water (for tamarind juice)
• 2 teaspoons oil
• ½ cup chopped eggplant
• 2 medium carrots, diced
• 7-8 drumsticks (vegetable), frozen or fresh
• ½ teaspoon salt (adjust to taste)
• 1 medium tomato, chopped
• 3 cups water (for cooking vegetables)
• 2 tablespoons sambar powder (homemade or store-bought)
• 2-3 teaspoons powdered jaggery
• ½ teaspoon Kashmiri red chili powder (optional)
• 1 tablespoon ghee or oil (for tadka/tempering)
• ¾ teaspoon black mustard seeds
• ¼ teaspoon hing (asafoetida)
• 10-15 curry leaves
• 1 tablespoon chopped cilantro (for garnish)

Instructions

1. Step 1: Wash 1 cup of toor dal and add it to a stove-top pressure cooker with ½ teaspoon turmeric, 1 teaspoon salt, and 3 cups water. Cook for 5 whistles on medium-high heat, then reduce heat to medium-low and cook for an additional 5–6 minutes. Let the pressure release naturally.
2. Step 2: Open the cooker and lightly mash the cooked dal with a potato masher. Set aside. (If using an Instant Pot, cook dal on high pressure for 9 minutes and allow natural release.)
3. Step 3: Soak 1 tablespoon tamarind piece in ⅓ cup hot water for 20 minutes. Strain to extract tamarind pulp and set aside.
4. Step 4: Heat 2 teaspoons oil in a pan over medium heat. Add ½ cup chopped eggplant and cook for 2 minutes.
5. Step 5: Add diced carrots, drumsticks, and ½ teaspoon salt. Cook for another 2 minutes, then add chopped tomato and cook 1 more minute.
6. Step 6: Pour in 3 cups of water and stir. Add 2 tablespoons sambar powder and mix well. Then stir in 2–3 teaspoons jaggery and 4 tablespoons tamarind pulp.
7. Step 7: Add the mashed dal and optional ½ teaspoon Kashmiri red chili powder. Mix thoroughly and let the sambar simmer on medium heat for 5–6 minutes.
8. Step 8: For the tadka, heat 1 tablespoon ghee (or oil) in a small pan on medium heat. When hot, add ¾ teaspoon mustard seeds and let them pop. Add ¼ teaspoon hing and curry leaves, stirring for a few seconds until leaves are crisp.
9. Step 9: Pour the tadka over the simmering sambar, mix well, and garnish with chopped cilantro before serving.

Tips & Variations

• Adjust the amount of tamarind and jaggery to balance tanginess and sweetness according to your taste.
• Use fresh drumsticks if available for a more authentic flavor and texture.
• For a vegan version, substitute ghee with oil in the tempering step.
• Add other vegetables like pumpkin or okra to customize your sambar.

Storage

Store leftover sambar in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if it has thickened. Sambar also freezes well for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other lentils instead of toor dal?

Yes, moong dal or masoor dal can be used as substitutes, though the flavor and texture will vary slightly from traditional sambar.

What is the purpose of the tadka in sambar?

The tadka adds a fragrant, flavorful finish by tempering spices and curry leaves in hot oil or ghee, enhancing the dish’s aroma and depth.

Simple Sambar with Vegetable and Tamarind Recipe

Print Recipe

★★★★★

5 from 117 reviews

Simple Sambar is a classic South Indian lentil stew made with toor dal, tamarind, and a medley of vegetables simmered with aromatic spices and finished with a flavorful tempering. This hearty dish is nutritious, comforting, and perfect served with rice or dosa.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: South Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

To Pressure Cook the Dal

• 1 cup toor dal/arhar dal pigeon peas lentil
• ½ teaspoon turmeric powder
• 1 teaspoon salt
• 3 cups water (24 oz)

Tamarind Juice

• 1 tablespoon tamarind piece
• ⅓ cup hot water

For Cooking The Vegetables

• 2 teaspoons oil
• ½ cup chopped eggplant
• 2 medium carrots diced
• 7–8 drumsticks (vegetable, frozen or fresh)
• ½ teaspoon salt (adjust to taste)
• 1 medium tomato chopped
• 3 cups water (24 oz)
• 2 tablespoons sambar powder (homemade or store-bought, adjust to taste)
• 2–3 teaspoons powdered jaggery (adjust to taste)
• ½ teaspoon Kashmiri red chili powder (optional)

Tadka/Tempering

• 1 tablespoon ghee or oil
• ¾ teaspoon black mustard seeds
• ¼ teaspoon hing (asafoetida)
• 10–15 curry leaves
• 1 tablespoon cilantro chopped (for garnish)

Instructions

1. Pressure Cook the Dal: Wash 1 cup of toor dal and add it to a stove-top pressure cooker along with ½ teaspoon turmeric powder, 1 teaspoon salt, and 3 cups of water. Cook for 5 whistles on medium-high flame, then reduce heat to medium-low and cook for another 5 to 6 minutes. Once the pressure is released naturally, open the cooker and lightly mash the dal with a potato masher. Set aside. (If using Instant Pot, pressure cook on high for 9 minutes and allow natural release.)
2. Prepare Tamarind Juice: Soak 1 tablespoon tamarind piece in ⅓ cup hot water for about 20 minutes. After soaking, strain the tamarind water through a sieve to extract 3 to 4 tablespoons of tamarind pulp. Set aside.
3. Cook Vegetables: Heat 2 teaspoons oil in a pan over medium heat. Add ½ cup chopped eggplant and sauté for approximately 2 minutes. Add diced carrots, 7-8 drumsticks (vegetable), and ½ teaspoon salt, cooking for 2 more minutes. Stir in the chopped tomato and cook for an additional 1 minute.
4. Add Liquids and Spices: Pour in 3 cups water and stir. Add 2 tablespoons sambar powder and mix well. Then add 2 to 3 teaspoons powdered jaggery and 4 tablespoons tamarind pulp. Stir to combine all ingredients.
5. Combine Dal and Simmer: Add the cooked dal to the vegetable mixture and stir thoroughly. Optionally, add ½ teaspoon Kashmiri red chili powder for a mild heat. Let the sambar simmer on medium heat for 5 to 6 minutes, allowing the flavors to meld.
6. Make the Tadka (Tempering): In a small pan, heat 1 tablespoon ghee or oil over medium heat. Once hot, add ¾ teaspoon black mustard seeds and let them pop. Add ¼ teaspoon hing and 10-15 curry leaves, stirring quickly until the leaves become crisp.
7. Finish and Garnish: Pour the hot tadka over the simmering sambar and mix well. Garnish with 1 tablespoon chopped cilantro. Serve hot alongside rice, idli, or dosa for a delicious meal.

Notes

• You can substitute toor dal with split yellow moong dal for a slightly different texture.
• Adjust the tamarind and jaggery quantities according to your preference for tanginess and sweetness.
• Vegetables used in sambar can be varied; popular additions include pumpkin, drumsticks, and okra.
• For a vegan version, use oil instead of ghee in the tempering.
• Sambar powder can be homemade or store-bought depending on convenience and taste preferences.

Keywords: simple sambar, South Indian lentil stew, toor dal sambar, easy sambar recipe, vegetarian Indian soup, tamarind sambar, vegetable sambar