Authentic Vegetable Sambar Recipe – Rice & Toor Dal Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Vegetable Sambar Recipe – Rice & Toor Dal Delight

Introduction

Oh, Sambar! Just the word conjures up memories of cozy family lunches and the comforting aroma filling my kitchen. This isn’t just a recipe; it’s a little piece of South Indian sunshine. I first learned to make sambar watching my amma (mom) in the kitchen, and honestly, it took a few tries to get it just right! But trust me, this version – a hearty vegetable sambar with rice and toor dal – is worth every minute. It’s a flavour explosion, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This vegetable sambar is more than just a delicious meal. It’s packed with goodness from the veggies, protein from the dal, and a beautiful blend of spices that will warm you from the inside out. It’s relatively easy to make, perfect for a weeknight dinner, and incredibly versatile. Plus, it’s a fantastic way to use up any vegetables you have on hand!

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup raw rice or steamed rice
• ⅓ cup toor dal
• 5 cups water
• 1 cup mixed vegetables (carrot, radish, brinjal, beans, broad beans) – feel free to get creative!
• 2 tbsp cooking oil
• ½ tsp mustard seeds
• 5 methi seeds (fenugreek seeds)
• Few curry leaves
• 1 green chili, slit lengthwise
• 1 big onion, chopped
• 3 ripe tomatoes, chopped
• 1 tsp sambar powder
• ½ tsp red chili powder (adjust to your spice preference)
• 1 tsp dhania powder (coriander powder)
• ¼ tsp turmeric powder
• ⅛ tsp hing/asafoetida
• Salt to taste
• 1 tbsp ghee (for garnish – optional, but highly recommended!)

Ingredient Notes

Let’s talk ingredients! A few things can really make or break a good sambar.

• Toor Dal: This is the star! Toor dal (split pigeon peas) gives sambar its signature creamy texture. Make sure you wash it well before using.
• Sambar Powder: There are so many variations of sambar powder available. You can buy a pre-made blend, or even make your own! The flavour will change slightly depending on the blend, so feel free to experiment. My family loves the Mysore sambar powder for its slightly tangy flavour.
• Hing/Asafoetida: Don’t skip this! A tiny pinch of hing adds a wonderful depth of flavour and aids digestion. It has a strong smell, but it mellows out beautifully when cooked. If you’re sensitive to the smell, sauté it in oil for a bit longer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the rice and toor dal together until the water runs clear. Drain well and set aside. Chop your vegetables into bite-sized pieces.
2. Heat the oil in a pressure cooker over medium heat. Once hot, add the mustard seeds. When they start to splutter (this is important!), add the methi seeds, curry leaves, and coriander leaves. Let them sizzle for a few seconds.
3. Now, add the chopped onion and slit green chili. Sauté until the onions turn translucent and slightly golden brown.
4. Add the chopped tomatoes and sauté until they soften and become mushy. This is where we build the flavour base, so don’t rush it! Add the turmeric powder, hing, sambar powder, red chili powder, dhania powder, and salt. Cook for another minute or two, stirring constantly, until the spices are fragrant.
5. Add the chopped vegetables and sauté for just about a minute. You don’t want to cook them through completely, as they’ll cook further in the pressure cooker.
6. Add the washed rice, dal, and 5 cups of water. Give everything a good mix to make sure nothing sticks to the bottom. Adjust the seasoning to your liking.
7. Close the pressure cooker lid and cook on low flame for 2 whistles. Once the whistles subside, let the pressure release naturally. Don’t force it open!
8. Once the pressure has released, open the cooker and mix the sambar gently. Garnish with a generous drizzle of ghee and fresh coriander leaves.

Expert Tips

• Soaking the dal for 30 minutes before cooking can help it cook faster and become creamier.
• Don’t overcook the vegetables! They should still have a slight bite to them.
• Adjust the amount of red chili powder to control the spice level.

Variations

• Vegan Sambar Adaptation: Simply skip the ghee garnish! It’s just as delicious without it.
• My friend, Priya, loves adding a small piece of tamarind pulp to her sambar for a lovely tang. You can soak a small marble-sized piece of tamarind in warm water, squeeze out the pulp, and add it along with the tomatoes.
• Spice Level Adjustment: For a mild sambar, reduce the red chili powder to ¼ tsp. For a spicy kick, increase it to ¾ tsp or even 1 tsp.
• Festival Adaptations: During Pongal and Onam, I often add a small amount of coconut milk to the sambar for extra richness.

Serving Suggestions

Sambar is incredibly versatile! It’s traditionally served with:

• Steaming hot rice
• Crispy papadums
• Your favourite pickle
• Idli or Dosa (it’s a classic combo!)

Storage Instructions

Leftover sambar can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavours meld together!

FAQs

What type of rice is best for Sambar?

Any short-grain rice works well, like sona masuri or ponni rice. You can also use regular white rice, but short-grain rice gives a creamier texture.

Can I use a different type of dal instead of Toor Dal?

While toor dal is traditional, you can experiment with moong dal (yellow split lentils) or masoor dal (red lentils) in a pinch. The flavour and texture will be slightly different.

How can I adjust the sourness/tanginess of the Sambar?

Adding a little tamarind pulp or a squeeze of lemon juice can increase the tanginess.

What vegetables are traditionally used in Sambar? Can I substitute?

Traditionally, you’ll find vegetables like drumsticks, pumpkin, eggplant, okra, and beans. But feel free to use whatever you have on hand! Carrots, potatoes, and even cauliflower work well.

How do I store leftover Sambar and reheat it properly?

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed.

Can I make Sambar in an Instant Pot?

Absolutely! Use the pressure cook function for about 15-20 minutes, followed by a natural pressure release.