Authentic Sambar Recipe – Carrot Cabbage & Toor Dal Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Sambar Recipe – Carrot Cabbage & Toor Dal Delight

Introduction

Oh, sambar! Is there anything more comforting? This vibrant, tangy, and slightly sweet lentil stew is a staple in South Indian homes, and honestly, in my home too! I remember the first time I tried to make sambar – it didn’t quite turn out as expected, but with a little practice (and my ajji’s – grandmother’s – guidance!), I’ve perfected this Carrot Cabbage & Toor Dal Sambar. It’s a family favorite, and I’m so excited to share it with you. It’s perfect with rice, idli, dosa, or even a simple roti. Let’s get cooking!

Why You’ll Love This Recipe

This sambar is a delightful blend of flavors and textures. The sweetness of the carrot, the slight crunch of the cabbage, and the earthy goodness of toor dal create a symphony in your mouth. It’s relatively easy to make, even for beginners, and it’s packed with nutrients. Plus, the aroma while it’s simmering is just heavenly!

Ingredients

Here’s what you’ll need to create this delicious sambar:

• 2 tbsp toor dal (approx. 30g)
• 1 big onion, chopped (approx. 150g)
• 1 tomato, chopped (approx. 120g)
• 1/4 tsp turmeric powder (approx. 1g)
• Few drops cooking oil (approx. 5ml)
• 1.5 cups water (360ml)
• 1/2 carrot, chopped (approx. 75g)
• 2 tbsp cabbage, chopped (approx. 20g)
• 2 tsp grated coconut (approx. 10g)
• 2 tsp sambar powder (approx. 10g)
• Berry size tamarind (approx. 5g)
• 2 tsp ghee (approx. 10g)
• 1/2 tsp mustard seeds (approx. 2g)
• 1/2 tsp urad dal (approx. 2g)
• Few curry leaves (approx. 8-10 leaves)
• 1/8 tsp hing (asafoetida) (approx. 0.5g)
• 1/2 tsp jaggery (approx. 2g)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Toor Dal: The Heart of Sambar Toor dal (split pigeon peas) is the foundation of most sambars. Make sure you use good quality dal – it makes a difference!
• Sambar Powder: Regional Variations & Spice Blends Sambar powder is where the magic happens. You can find pre-made sambar powder in most Indian grocery stores. There are regional variations, so feel free to experiment to find your favorite! I sometimes add a pinch of red chilli powder for a little extra kick.
• Tamarind: Balancing Tartness in South Indian Cuisine Tamarind provides that signature tangy flavor. You can use tamarind paste or a small piece of tamarind soaked in warm water. The water is what you’ll use in the recipe.
• Ghee: The Traditional Tempering Fat Ghee (clarified butter) adds a beautiful richness and aroma to the tempering. You can substitute with oil if you prefer, but ghee really elevates the flavor.
• Mustard Seeds & Curry Leaves: The Aromatic Base These two are inseparable! The mustard seeds pop in the hot ghee, releasing their nutty flavor, and the curry leaves add a fresh, herbaceous note.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s cook the dal. In a pressure cooker, combine the toor dal, chopped onion, whole tomato, turmeric powder, and a few drops of oil with 1.5 cups of water. Pressure cook for 2-3 whistles. Once cooled, gently mash the cooked mixture.
2. Now, for the magic paste! In a grinder, combine the chopped carrot, cabbage, grated coconut, sambar powder, and tamarind. Grind into a smooth paste, adding a little water if needed.
3. Pour the ground paste into the mashed dal. Add another cup of water and bring to a boil. Let it simmer for 3-4 minutes, allowing the flavors to meld together. Stir in the jaggery and adjust the seasoning to your liking.
4. Time for the tempering! In a small pan, heat the ghee. Add the mustard seeds and let them splutter. Then, add the urad dal and hing. Once the urad dal turns golden brown, add the curry leaves. Immediately pour this aromatic tempering over the sambar.
5. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcook the dal – you want it to be soft but not mushy.
• Adjust the amount of sambar powder and tamarind to suit your taste.
• The tempering is key! Don’t rush it – let the spices bloom in the ghee.

Variations

• Vegan Sambar Adaptation: Simply substitute the ghee with any vegetable oil.
• Gluten-Free Sambar Confirmation: This recipe is naturally gluten-free!
• Spice Level Adjustment: Mild to Spicy: Add a pinch of red chilli powder to the sambar powder for a spicier kick. My friend, Priya, loves to add a finely chopped green chilli to the tempering.
• Festival Adaptations: Pongal & Onam Sambar: During Pongal and Onam, I often add a small piece of pumpkin or drumsticks to the sambar for a festive touch.

Serving Suggestions

Sambar is incredibly versatile! Here are a few of my favorite ways to enjoy it:

• With fluffy white rice and a dollop of ghee.
• Alongside crispy dosas or soft idlis.
• As a side dish with roti or paratha.
• Even as a comforting soup on a chilly day!

Storage Instructions

Leftover sambar can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors deepen! You can also freeze it for longer storage.

FAQs

• What type of dal is best for sambar? Toor dal is the most commonly used dal for sambar, but you can also use moong dal or a combination of both.
• Can I use lemon juice instead of tamarind? Yes, you can! Use about 1-2 tablespoons of lemon juice instead of the tamarind.
• How do I adjust the consistency of the sambar? If the sambar is too thick, add more water. If it’s too thin, simmer it for a few more minutes to allow it to reduce.
• What is the purpose of adding jaggery to sambar? Jaggery adds a subtle sweetness that balances the tartness of the tamarind and enhances the overall flavor.
• Can I make sambar ahead of time? Absolutely! Sambar is a great make-ahead dish. It actually tastes better after the flavors have had a chance to meld together.