Print

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.

Ingredients

Scale

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

Find it online: https://cookwithruby.com/simple-sambar-with-vegetable-and-tamarind-recipe/