Authentic Sambar Recipe – Toor Dal & Tamarind South Indian Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Sambar Recipe – Toor Dal & Tamarind South Indian Delight

Hey everyone! If you’ve ever been to South India, or even just enjoyed a good South Indian meal, you know sambar is a must-have. It’s that comforting, tangy, and slightly spicy lentil stew that just ties everything together. I remember the first time I tried to make sambar myself – it felt a little daunting, but honestly, it’s much easier than it looks! And the reward? A pot of pure deliciousness. Today, I’m sharing my go-to recipe for authentic sambar, perfect with idlis, dosas, or even rice.

Why You’ll Love This Recipe

This sambar recipe is all about balance. It’s got the earthy goodness of toor dal, the sweetness of tomatoes, a lovely aromatic spice blend, and that signature tangy kick. It’s also surprisingly quick to make – ready in under 30 minutes! Plus, it’s a fantastic way to get a hearty and flavorful vegetarian meal on the table.

Ingredients

Here’s what you’ll need to create this South Indian delight:

• 1 cup toor dal (approx. 200g)
• 2 tomatoes, chopped
• ½ onion, chopped (about 80g)
• Few curry leaves (around 15-20)
• 1 inch ginger, grated
• 2 green chillies, slit
• Few coriander leaves, chopped (for garnish)
• ½ lemon, juiced
• 3 tsp ghee
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• ½ tsp split urad dal
• 1 dried red chilli
• Pinch of hing (asafoetida)

Ingredient Notes

Let’s talk ingredients – a few little tips from my kitchen to yours!

Toor Dal: The Heart of Sambar
Toor dal (also known as arhar dal) is the star of the show. Make sure you use good quality dal, and rinse it well before cooking.

Tomatoes: Adding Tang and Flavor
I prefer using ripe, juicy tomatoes for the best flavor. You can also add a tablespoon of tamarind paste for extra tanginess if you like!

The Significance of Curry Leaves
Don’t skip the curry leaves! They add such a unique and fragrant flavor to sambar. Fresh curry leaves are best, but you can find them frozen in many Indian grocery stores.

Ginger & Green Chillies: Aromatic Heat
Adjust the amount of green chillies to your spice preference. I like to use slightly less for a milder sambar.

Ghee: The Traditional Tempering Fat
Ghee adds a beautiful richness and aroma to the tempering. It’s traditional, and honestly, it just tastes better!

Mustard Seeds & Other Tempering Spices: Regional Variations
The tempering spices can vary slightly depending on the region. Some people add fenugreek seeds or even a pinch of turmeric to the tempering. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s cook the dal. Pressure cook the toor dal and chopped tomatoes with a pinch of turmeric for about 4 whistles. Once the pressure releases, mash the dal well. This creates a lovely, creamy base for the sambar.
2. Now, let’s build the flavor. Heat some oil in a pan and sauté the chopped onions until they turn golden brown. Add the curry leaves, grated ginger, and slit green chillies. Sauté for another minute until fragrant.
3. Combine the mashed dal with the sautéed onion mixture. Add salt, chilli powder, and enough water to reach your desired consistency. Bring it to a simmer and let it cook for about 5 minutes, allowing the flavors to meld together.
4. Time for the magic – the tempering! In a small pan, heat ghee. Add mustard seeds and let them splutter. Then, add cumin seeds, split urad dal, dried red chilli, hing, and curry leaves. Sauté for a few seconds until the spices are fragrant.

5. Pour the tempering over the simmering sambar. Give it a good stir and let it cook for another minute.

6. Garnish with fresh coriander leaves and a squeeze of lemon juice. Serve hot!

Expert Tips

• Don’t overcook the dal: Overcooked dal can become mushy.
• Adjust the water: Add water gradually to achieve the desired consistency. Sambar should be slightly thick, but still pourable.
• Taste as you go: Adjust the salt and chilli powder to your liking.

Variations

Vegan Sambar Adaptation
Simply substitute the ghee with any vegetable oil. It won’t have quite the same richness, but it will still be delicious! My friend, Priya, swears by using coconut oil for a lovely flavour.

Gluten-Free Sambar
This recipe is naturally gluten-free! Just double-check that your spices are sourced from a gluten-free facility if you have a severe allergy.

Spice Level Adjustment
Reduce or increase the number of green chillies and chilli powder to control the spice level.

Festival Adaptations (Pongal, Onam)
During festivals like Pongal and Onam, sambar is a staple. Some families add vegetables like drumsticks, pumpkin, or brinjal to make it even more festive.

Serving Suggestions

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

• With mini idlis – a classic combination!
• With crispy dosas.
• Served with rice and a side of papadums.
• 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 have had time to develop! You can also freeze it for longer storage.

FAQs

What type of dal is traditionally used in sambar?
Toor dal is the most commonly used dal in sambar, but you can also find variations using moong dal or a combination of dals.

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.

How do I adjust the tanginess of the sambar?
You can adjust the tanginess by adding more or less lemon juice, or by adding a tablespoon of tamarind paste.

What is the purpose of tempering in sambar?
Tempering (or tadka) is a crucial step in sambar making. It infuses the dish with aromatic spices and adds a depth of flavor.

Can I use a different type of oil instead of ghee?
Yes, you can use any vegetable oil, but ghee adds a traditional flavour and richness.

Enjoy this authentic sambar recipe! I hope it brings a little bit of South India to your kitchen. Let me know in the comments how it turns out for you!