Easy Sambar Recipe

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5 from 6 votes

This recipe to make sambar is easy and quick, making this South Indian dish an easy dinner option.

Prep Time10

Cook Time50

Total Time1

Course: Main Course, Soup

Cuisine: Indian

Diet: Vegan

Servings: portions

Calories: 151kcal

Author: Elle John

Ingredients

To cook lentils

150 g Pigeon Pea Lentils dry toor dal
600 ml Water room temperature
½ teaspoon Turmeric Powder
1 teaspoon Sunflower Oil

Vegetables

2 Medium Tomatoes
100 g Onions of Choice
200 g Potatoes
50 g Green Beans
50 g Carrots
50 g Kerala Cucumber

Spices

50 g Sambar Powder
10 g Tamarind Pulp
1 tablespoon Red Chilli Powder

For the Tempering (tadka)

1 tablespoon Sunflowe Oil
½ teaspoon Mustard Seeds
½ teaspoon Asafoetida
15-25 Curry Leaves
1-2 Dry Red Chillies

US Customary - Metric

Instructions

Put the tamarind pulp in a cup of hot water and allow it infuse.
Wash and chop all the vegetables. It is best if these can be all about the same size, as it allow for even cooking.
Add the sambar powder and extra chilli powder (if used) into a bowl and add water to it to create a thick, smooth paste. This will make it easier to add to the soup.
Rinse the lentils under cold running water.
In a pressure cooker add the water, lentils, salt, turmeric, and oil. Seal the cooker and cook on high heat. Once the water boils, reduce the heat to medium low and cook the lentils for 20-25 minutes. Finally, remove from the heat and allow the pressure to be naturally released; this process should take about 10 minutes. ALTERNATIVE: If you are cooking the dal by counting the whistles, then follow the same procedure, but instead wait for four-six whistles on high flame, and then reduce to medium heat and cook for a further 5-7 minutes. Release the pressure naturally.
The cooked dal will be quite thick at this point, so mix it well.
Add all the chopped vegetables to the same pan and cover them with water. Should the consistency get too thick at any point during the cooking process, you can simply add more water to the pan.
Bring the vegetable stew to a boil on high heat, and then cook the vegetables on medium heat until soft. This process will take about 10 minutes.
Squeeze the pulp of the tamarind and retain the water.
Add the tamarind water and sambar masala paste to the cooking dal sambar and mix well. Continue cooking the stew on low heat for a further 10 minutes; you will need this process to be just a light simmer. Add more water if needed, and taste for seasoning.
While the last cooking process is taking place, prepare the tempering (tadka). Heat up some more oil in a small pan. Once hot, add the mustard seeds. The mustard seeds will splatter immediately, and after about 10-15 seconds add the asafoetida (hing) and mix well. After a further 10-15 seconds, add the dry red chilli and curry leaves. Once more mix well and after about 10-15 seconds more, add the tempering on top of the sambar.
Be mindful when adding the hot tempering to the South Indian stew as it may create some splashes.
Mix the hot sambar well and it is ready to be enjoyed!
Serve hot with dosa, vada, or idli and chutney, or a bowl of hot steamed rice and some yogurt curry and fried papad or papadom. You may want your sambar to be thicker for dosa and vada, while it can be thinner for rice - in any case, you can adjust it to your preference and liking!

Video

Notes

Storing and Reheating: Once the sambar reaches room temperature, transfer it to an airtight container and store it in the fridge for up to four days. You can also freeze it for up to three months. To serve, simply thaw it overnight in the fridge and reheat in the microwave or on the stove, adding more water and salt if required.

Nutrition