Authentic Sambar Recipe – Tamarind & Dal South Indian Stew

Last Updated on 1 month by Neha Deshmukh

Authentic Sambar Recipe – Tamarind & Dal South Indian Stew

Introduction

Oh, sambar! Just the word conjures up memories of cozy South Indian meals at my grandmother’s house. It’s the comfort food, isn’t it? This isn’t just a recipe; it’s a little piece of my heritage. I first learned to make sambar alongside my aunt, and honestly, it took a few tries to get it just right. But trust me, once you master this, you’ll be making it again and again. It’s a wonderfully versatile dish – perfect with rice, idli, dosa, vada… you name it! Let’s get cooking.

Why You’ll Love This Recipe

This sambar recipe is all about balance. The tangy tamarind, the earthy lentils, and the aromatic sambar powder create a symphony of flavors. It’s surprisingly easy to make, even if you’re new to South Indian cuisine. Plus, it’s incredibly satisfying and nourishing. You’ll love how this recipe brings a little bit of South India to your kitchen!

Ingredients

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

• 1 tsp coconut oil
• ¼ tsp methi / fenugreek seeds
• ¼ cup coriander seeds
• 1 tbsp cumin / jeera seeds
• 1 tsp urad dal (split black lentils)
• 1 tsp chana dal (split chickpeas)
• 20 dried red chillies (adjust to your spice preference!)
• Few curry leaves (about 1 sprig)
• ¼ tsp hing / asafoetida
• 2 tbsp oil
• 20 small onions (shallots are great too!)
• 3 garlic cloves
• 1 chilli, chopped
• ¼ tsp turmeric powder
• 1 tsp salt
• 1 tomato, chopped
• ¾ cup tamarind extract (made from a lemon-sized ball of tamarind soaked in 1 cup warm water, then strained)
• 1 cup water
• 1.5 cups toor dal (cooked) – about ½ cup dry toor dal
• 1 tsp jaggery (or brown sugar)
• 2 tbsp coriander leaves, chopped (for garnish)
• 2 tsp oil (for tempering)
• 1 tsp mustard seeds (for tempering)
• ¼ tsp methi / fenugreek seeds (for tempering)
• Few curry leaves (for tempering)
• Pinch of hing / asafoetida (for tempering)
• 2 dried red chillies (for tempering)

Ingredient Notes

Let’s talk ingredients! A few things can really elevate your sambar:

• Curry Leaves: Fresh curry leaves are essential. They have a unique aroma that you just can’t replicate with dried ones. If you can grow your own, even better!
• Tamarind: I prefer using tamarind paste for convenience, but using a block of tamarind and making your own extract gives a more authentic flavour. Look for tamarind that’s pliable and not too brittle.
• Toor Dal: The variety of toor dal matters. Arhar dal is the most common and works beautifully. Make sure it’s cooked until soft but still holds its shape.
• Sambar Powder: Sambar powder recipes vary so much from family to family and region to region. Some are spicier, some are more fragrant. Feel free to use your favourite store-bought brand, or make your own (recipe below!).

Step-By-Step Instructions

Alright, let’s get down to business!

1. Make the Sambar Powder: Heat 1 tsp coconut oil in a pan. Add the methi, coriander seeds, cumin, urad dal, chana dal, dried red chillies, and curry leaves. Roast over medium heat until golden brown and fragrant (about 5-7 minutes). Be careful not to burn the spices! Let it cool completely, then blend with the hing to a coarse powder.
2. Sauté the Aromatics: Heat 2 tbsp oil in a large pot. Add the small onions, garlic, and chilli. Sauté for about 2 minutes, until the onions are translucent. Add the turmeric and salt, and sauté for another minute.
3. Cook the Tomato & Tamarind: Add the chopped tomato and cook until it softens, about 3-5 minutes. Pour in the tamarind extract and 1 cup of water. Bring to a boil, then cover and simmer for 10 minutes. This allows the flavours to meld beautifully.
4. Add the Dal: Stir in the cooked toor dal. If the sambar is too thick, add a little more water to reach your desired consistency. Boil for another 2 minutes.
5. Spice it Up: Add 3 tsp of the sambar powder and the jaggery. Stir well to combine and simmer for 1 minute. Taste and adjust the seasoning if needed.
6. Prepare the Tempering (Tadka): This is where the magic happens! Heat 2 tsp oil in a small pan. Add the mustard seeds and wait for them to splutter. Then add the methi seeds, curry leaves, hing, and dried red chillies. Fry for a few seconds until fragrant.
7. Pour & Garnish: Immediately pour the tempering over the sambar. Garnish with chopped coriander leaves. Serve hot!

Expert Tips

• Don’t skip the tempering! It adds a wonderful aroma and flavour.
• Roasting the spices for the sambar powder is key. It brings out their flavour.
• Adjust the amount of chilli to your liking.
• Simmering the tamarind extract allows the flavours to develop.

Variations

• Vegetable Sambar: My friend, Priya, loves adding diced vegetables like drumsticks, eggplant, pumpkin, or okra to her sambar. Add them along with the tomatoes and cook until tender.
• Lemon Sambar: For a brighter, tangier flavour, squeeze in the juice of half a lemon at the end.
• Hotel-Style Sambar: Add a tablespoon of sambar masala powder (available at Indian grocery stores) for a richer, more complex flavour.

Vegan Sambar Adaptation

This recipe is naturally vegan! Just ensure your jaggery isn’t processed with bone char (some brands are).

Gluten-Free Sambar Confirmation

Yes! This sambar recipe is naturally gluten-free.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce the number of dried red chillies in the sambar powder to 10.
• Medium: Use the recipe as written (20 dried red chillies).
• Hot: Add a few extra dried red chillies to the sambar powder, or add a pinch of cayenne pepper.

Festival Adaptations (Pongal, Onam)

Sambar is a staple during Pongal and Onam festivals. It’s often served with Pongal (a sweet rice dish) during Pongal and with Sadya (a vegetarian feast) during Onam.

Serving Suggestions

Sambar is incredibly versatile! Here are a few ideas:

• With steamed rice and a dollop of ghee.
• With idli, dosa, or vada.
• As a side dish with a South Indian thali.

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 flavours meld further! You can also freeze it for up to 2 months.

FAQs

What is the best type of tamarind to use for sambar?

I recommend using a good quality tamarind paste or block. If using a block, soak it in warm water and strain it to get the extract.

Can I make sambar powder ahead of time? How should I store it?

Absolutely! Sambar powder can be made ahead of time and stored in an airtight container in a cool, dark place for up to 6 months.

What is the significance of the tempering (tadka) in sambar?

The tempering adds a burst of flavour and aroma to the sambar. It’s a crucial step that elevates the dish.

Can I substitute toor dal with another lentil?

While toor dal is traditional, you can use moong dal (yellow split lentils) as a substitute, but the flavour will be slightly different.

How can 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 thicken.