Sambar (South Indian Lentil and Vegetable Stew)
Local name: சாம்பார்
In short: Toor dal simmered with vegetables, tamarind and a fragrant spice powder, then finished with a mustard seed and curry leaf tempering. Tangy and mildly hot. It takes about 1 h in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 h
- Servings
- 4
- Difficulty
- Medium
- Calories
- 250 kcal
Sambar is the lentil and vegetable stew at the center of South Indian meals, ladled over rice, poured around idli or dipped into with vada. Toor dal is cooked until soft, then simmered with seasonal vegetables, tamarind and a fragrant spice powder, and finished with a tempering of mustard seeds, curry leaves and chilies. It is tangy, mildly hot and slightly sweet from jaggery. It tastes better on the second day, so make extra.
Instructions
- Rinse the dal and cook it with the water, turmeric and oil. In a pressure cooker, 12 minutes at high pressure is enough. In a covered pot, simmer 35 to 40 minutes until it falls apart. Mash it smooth.
- In a separate large pot, combine the carrot, eggplant, pumpkin and shallots with the 500 ml water and salt. Simmer for 10 minutes until nearly tender.
- Add the tomato, tamarind pulp, sambar powder and jaggery and simmer for 5 minutes.
- Stir in the cooked dal. Simmer for 10 minutes, adding hot water until it has a pourable, soup-like consistency. Taste for the balance of sour, salty and sweet.
- For the tempering, heat the oil in a small pan. Add the mustard seeds, and when they pop, add the fenugreek seeds, red chilies, curry leaves and asafoetida for 15 seconds.
- Pour the sizzling tempering into the sambar, stir in the coriander and serve hot with rice, idli or dosa.
Tips
- No sambar powder? Toast 2 tbsp coriander seeds, 1 tbsp chana dal, 1 tsp each cumin and fenugreek seeds, 1/2 tsp peppercorns and 5 dried red chilies, then grind with 1/2 tsp turmeric. Use 1 1/2 tbsp.
- Add vegetables such as okra, drumstick or radish as the season allows, and add the softer ones later so nothing turns to mush.
Questions and answers
What is the difference between sambar and rasam?
Sambar is a thick lentil and vegetable stew soured with tamarind. Rasam is a thin, peppery, tangy soup with only a little dal.
Can I make sambar without a pressure cooker?
Yes. Simmer the dal covered for 35 to 40 minutes, or use split red lentils (masoor dal), which turn soft in about 15 minutes.
How long does sambar keep?
It keeps 4 days in the fridge and thickens as it sits, so loosen it with water when reheating. It freezes well for up to 3 months.
How long does it take to make Sambar (South Indian Lentil and Vegetable Stew)?
About 1 h in total: 20 min of preparation and 40 min of cooking.
How many calories are in Sambar (South Indian Lentil and Vegetable Stew)?
About 250 kcal per serving, with 10 g of protein, 34 g of carbohydrates and 8 g of fat. These values are estimates.
Nutrition per serving
| Calories | 250 kcal |
|---|---|
| Protein | 10 g |
| Carbohydrates | 34 g |
| Fat | 8 g |
| Fiber | 11 g |
| Sugar | 6 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
