Sambar

Sambar

Tangy tamarind lentil stew simmered with vegetables and toasted sambar spices.

Total 1 hr 15 min Makes 6 servings Calories 195/serving

Dietary

Vegan, Vegetarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This South Indian staple pairs cooked toor dal with tamarind broth, vegetables, and a fragrant tempering of mustard seeds, curry leaves, and dried chiles. Serve it over steamed rice or alongside idli and dosa for a everyday comfort meal. The balance of sour, spicy, and earthy flavors comes from simmering fresh vegetables with a toasted spice blend.

Ingredients

  • 1 cup toor dal (split pigeon peas), rinsed
  • 4 cups water, for cooking dal
  • 1/4 teaspoon turmeric powder
  • 1 tablespoon tamarind paste
  • 1 cup water, for tamarind
  • 1 cup drumstick (moringa), cut into 2-inch pieces
  • 1 cup pumpkin, peeled and cubed
  • 1 carrot, peeled and sliced
  • 1 potato, peeled and cubed
  • 1 small eggplant, cubed
  • 1 tomato, chopped
  • 2 tablespoons sambar powder
  • 1 teaspoon salt, plus more to taste
  • 2 tablespoons vegetable oil
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 2 dried red chiles
  • 1/4 teaspoon asafoetida (hing)
  • 12 fresh curry leaves
  • 2 tablespoons fresh cilantro, chopped, for garnish

Method

  1. In a 6-quart saucepan, combine the toor dal, 4 cups water, and turmeric powder. Bring to a boil, then reduce heat and simmer, skimming foam occasionally, until the dal is soft and mushy.

  2. Whisk the cooked dal smooth with a whisk or immersion blender and set aside.

  3. Stir the tamarind paste into 1 cup water until dissolved; set the tamarind water aside.

  4. In a separate 6-quart saucepan, combine the drumstick, pumpkin, carrot, potato, eggplant, and tomato with the tamarind water. Bring to a boil and cook until the vegetables are just tender.

  5. Stir in the sambar powder and salt, then simmer to let the spices infuse the broth.

  6. Add the mashed dal to the vegetable mixture and stir to combine. Simmer gently, adding water as needed to reach a stew-like consistency.

  7. In a small skillet, heat the vegetable oil over medium heat. Add the mustard seeds and cumin seeds, and cook until they sputter, about 30 seconds.

  8. Add the dried red chiles, asafoetida, and curry leaves to the skillet, and fry until the curry leaves are crisp and fragrant, about 30 seconds.

  9. Pour the tempering over the sambar and stir to combine. Taste and adjust salt.

  10. Garnish with chopped cilantro and serve hot with steamed rice, idli, or dosa.

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    Sambar

    This South Indian staple pairs cooked toor dal with tamarind broth, vegetables, and a fragrant tempering of mustard seeds, curry leaves, and dried chiles. Serve it over steamed rice or alongside idli and dosa for a everyday comfort meal. The balance of sour, spicy, and earthy flavors comes from simmering fresh vegetables with a toasted spice blend.

    1 hr 15 min 6 servings 195 cal

    Ingredients

    • 1 cup toor dal (split pigeon peas), rinsed
    • 4 cups water, for cooking dal
    • 1/4 teaspoon turmeric powder
    • 1 tablespoon tamarind paste
    • 1 cup water, for tamarind
    • 1 cup drumstick (moringa), cut into 2-inch pieces
    • 1 cup pumpkin, peeled and cubed
    • 1 carrot, peeled and sliced
    • 1 potato, peeled and cubed
    • 1 small eggplant, cubed
    • 1 tomato, chopped
    • 2 tablespoons sambar powder
    • 1 teaspoon salt, plus more to taste
    • 2 tablespoons vegetable oil
    • 1 teaspoon mustard seeds
    • 1/2 teaspoon cumin seeds
    • 2 dried red chiles
    • 1/4 teaspoon asafoetida (hing)
    • 12 fresh curry leaves
    • 2 tablespoons fresh cilantro, chopped, for garnish

    Method

    1. 1

      In a 6-quart saucepan, combine the toor dal, 4 cups water, and turmeric powder. Bring to a boil, then reduce heat and simmer, skimming foam occasionally, until the dal is soft and mushy.

    2. 2

      Whisk the cooked dal smooth with a whisk or immersion blender and set aside.

    3. 3

      Stir the tamarind paste into 1 cup water until dissolved; set the tamarind water aside.

    4. 4

      In a separate 6-quart saucepan, combine the drumstick, pumpkin, carrot, potato, eggplant, and tomato with the tamarind water. Bring to a boil and cook until the vegetables are just tender.

    5. 5

      Stir in the sambar powder and salt, then simmer to let the spices infuse the broth.

    6. 6

      Add the mashed dal to the vegetable mixture and stir to combine. Simmer gently, adding water as needed to reach a stew-like consistency.

    7. 7

      In a small skillet, heat the vegetable oil over medium heat. Add the mustard seeds and cumin seeds, and cook until they sputter, about 30 seconds.

    8. 8

      Add the dried red chiles, asafoetida, and curry leaves to the skillet, and fry until the curry leaves are crisp and fragrant, about 30 seconds.

    9. 9

      Pour the tempering over the sambar and stir to combine. Taste and adjust salt.

    10. 10

      Garnish with chopped cilantro and serve hot with steamed rice, idli, or dosa.