Sambar
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Sambar is a flavorful lentil-based stew from Tamilnadu, Southern India, perfect as an accompaniment to dosas or idlis. It’s a spicy and tangy dish that balances protein, carbs, and fats, ideal for breakfast.
Ingredients
Pressure Cook and Mash the dal
- 1/2 cup (120 ml) toor dal
- 3 cups (720 ml) water
- 1 tsp turmeric powder
Dry Roast individually and powder finely together
- 10 red chillies
- 6 tsp coconut
- 5 tsp coriander seeds
- 4 tsp chana dal
- 6 black pepper corns
Sautee well and Wet Paste
- 1 Onion chopped
- 1 tomato chopped
- 1 tbsp (15 ml) oil
Soak and Extract Water
- Cherry size tamarind
- About 1 cup (240 ml) water
Seasonings
- 1 tsp mustard and cumin seeds each
- 1/2 tsp hing
- Few curry leaves
- Chopped coriander leaves
- Oil
- Salt to taste
Instructions
- Pressure cook 1/2 cup of toor dal with 3 cups of water and 1 tsp of turmeric powder until soft. Mash the cooked dal and set aside.
- Dry roast 10 red chillies, 6 tsp coconut, 5 tsp coriander seeds, and 4 tsp chana dal individually. Grind them together into a fine powder.
- Heat 3 tsp of oil in a pan and add the wet paste. Stir and cook for a few minutes until the raw smell disappears.
- Add the tamarind extract and salt to taste. Cover and cook for a few minutes to let the flavors blend.
- Add the prepared spice powder and mix well to blend the flavors. Add 2 cups of plain water and bring to a boil.
- Simmer the sambar for 10-15 minutes, adjusting the consistency with water if necessary, until the flavors are well combined.
Notes
- Sambar can be stored in the refrigerator for up to 3 days.
- Reheat before serving.
- Adjust the spice level by varying the number of red chillies.
- Serve hot with idlis or dosas for a traditional South Indian breakfast.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Cuisine: South Indian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2
- Sodium: 300
- Fat: 5
- Carbohydrates: 20
- Fiber: 4
- Protein: 6
- Cholesterol: 0
If You Liked This Recipe, You’ll Love These
- Mujadara Recipe: Middle Eastern Lentils and Rice
- Traditional Authentic Seafood Paella
- Keema Matar (Ground Lamb with Peas)
- Spicy Cod Tacos with Avocado Crema
Frequently Asked Questions
Why does this recipe make a fresh spice powder rather than using store-bought sambar powder?
The recipe dry-roasts 10 red chillies, 6 tsp coconut, 5 tsp coriander seeds, and 4 tsp chana dal individually before grinding them into a fine powder. Roasting each ingredient separately allows precise control over doneness for each spice, producing a fresher and more aromatic result than pre-made powders.
What is toor dal and can I substitute it?
Toor dal (pigeon pea lentils, also called arhar dal) is the base of sambar — pressure-cooked with 3 cups of water and 1 tsp of turmeric until soft, then mashed. It is the most traditional choice; chana dal or masoor dal can substitute but will change the flavor and texture of the finished broth.
What is sambar traditionally served with?
The notes specify serving it hot with idlis or dosas for a traditional South Indian breakfast — which the excerpt confirms is the “most famous breakfast from Tamilnadu.” It is also commonly served alongside steamed rice.
Thank you for sharing