Toor Dal Recipe – Authentic South Indian Sambar with Masala Powder

Last Updated on 2 months by Neha Deshmukh

Toor Dal Recipe – Authentic South Indian Sambar with Masala Powder

Introduction

Oh, Sambar! Just the word conjures up memories of cozy South Indian lunches at my grandmother’s place. It’s the comfort food, isn’t it? This toor dal recipe is my attempt to recreate that magic – a truly authentic sambar, complete with a homemade masala powder that takes it to the next level. It’s easier than you think, and trust me, the flavour is worth every minute. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just a sambar recipe; it’s a flavour explosion! You’ll love it because it’s:

• Authentic: We’re building the flavours from scratch, just like they do in South Indian homes.
• Customizable: Adjust the spice level to your liking – mild, medium, or fiery hot!
• Comforting: Seriously, a bowl of this on a rainy day is pure bliss.
• Surprisingly Easy: Don’t let the ingredient list intimidate you. It’s a straightforward process.

Ingredients

Here’s what you’ll need to make this delicious toor dal sambar:

• 1 tbsp coriander seeds
• 1 tbsp cumin
• ?? tsp methi (fenugreek seeds) – about ½ tsp is a good starting point
• ?? tsp pepper – about ¼ tsp, adjust to taste
• ?? tsp mustard seeds – about ½ tsp
• 3 dried red chillies
• ?? cup toor dal (split pigeon peas) – about 1 cup (175g)
• 1 tomato
• ?? tsp turmeric powder – about ½ tsp
• 2 tbsp oil
• ?? tsp mustard seeds – about ½ tsp (for tempering)
• 1 tsp cumin (for tempering)
• 1 dried red chilli (for tempering)
• 1 cup tamarind extract
• 1 tsp jaggery
• 1 tsp salt
• 2 tbsp chopped coriander (for garnish)

Ingredient Notes

Let’s talk ingredients! A few little tips can make a big difference:

• Toor Dal: Understanding Varieties & Quality: There are different types of toor dal. Look for a bright yellow, split pigeon pea. Older dal can take longer to cook.
• Masala Powder: The Heart of Sambar – Spice Ratios & Freshness: Freshly roasted and ground spices are key. The aroma is incredible, and the flavour is so much more vibrant. Don’t be afraid to adjust the chilli count to your heat preference.
• Tamarind Extract: Preparing & Storing for Best Flavor: I usually make a concentrated tamarind extract by soaking a small ball of tamarind in warm water for about 30 minutes, then squeezing out the pulp. Store leftover extract in the fridge for up to a week.
• Regional Variations in Sambar Spice Blends: Every family has their own secret sambar masala recipe! Some add asafoetida (hing) to the powder, others include fenugreek leaves. Feel free to experiment.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Masala Powder: Heat 1 tsp oil in a pan. Roast the coriander seeds, cumin, methi, pepper, mustard, dried red chillies, and curry leaves until fragrant (about 2-3 minutes). Be careful not to burn them! Let cool completely, then grind to a fine powder.
2. Cook the Dal: Pressure cook the toor dal with the tomato, turmeric powder, a pinch of curry leaves, a drizzle of oil, and about 4 cups of water for 5 whistles. Once cooled, mash the dal lightly and add another 4 cups of water to achieve a nice, thin consistency.
3. Prepare the Tamarind Base: Heat 2 tbsp oil in a kadai (or a deep pan). Temper with mustard seeds, cumin, hing (if using), a dried red chilli, and curry leaves. Add the tamarind extract, turmeric powder, jaggery, and salt. Bring to a boil and simmer for about 10 minutes. This is where the magic happens – the tamarind gets beautifully tangy and the jaggery adds a subtle sweetness.
4. Combine & Simmer: Pour in the cooked dal and the prepared masala powder. Stir well and simmer for another 3 minutes, allowing the flavours to meld together.
5. Garnish & Serve: Finally, stir in the chopped coriander and serve hot with rice, idli, dosa, or vada!

Expert Tips

A few little things that will elevate your sambar game:

• Achieving the Right Sambar Consistency: Sambar should be pourable, but not watery. Adjust the water amount to your preference.
• Roasting Spices for Maximum Aroma: Roasting the spices is crucial! It releases their essential oils and creates a much more complex flavour. Keep a close eye on them – burnt spices are bitter.
• Balancing Sweet, Sour, and Spicy Flavors: This is the art of sambar! Taste as you go and adjust the jaggery, tamarind, and chilli levels to create a harmonious balance.

Variations

Sambar is incredibly versatile! Here are a few ideas:

• Vegan Sambar Adaptation: This recipe is already naturally vegan! Just ensure your jaggery is vegan-friendly (some may be processed with bone char).
• Gluten-Free Sambar (Naturally Gluten-Free): Sambar is naturally gluten-free, making it a great option for those with dietary restrictions.
• Spice Level Adjustment – Mild to Spicy: Reduce or omit the dried red chillies in both the masala powder and the tempering for a milder sambar. Add more for extra heat!
• Festival Adaptations (Pongal, Onam): During festivals, some families add vegetables like drumsticks, pumpkin, or brinjal to their sambar.

Serving Suggestions

Sambar is best enjoyed with:

• Steaming hot rice
• Crispy dosas
• Soft idlis
• Vada (savory lentil doughnuts)
• A side of papadums

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 deepen! You can also freeze it for longer storage.

FAQs

Let’s answer some common questions:

• What is the best type of toor dal to use for sambar? Look for a good quality, bright yellow split pigeon pea.
• Can I make the masala powder ahead of time? How should I store it? Absolutely! Make a big batch and store it in an airtight container in a cool, dark place for up to a month.
• How do I adjust the sourness of the sambar? Add more tamarind extract for a tangier sambar, or a pinch of jaggery to balance it out.
• What can I substitute for jaggery in this recipe? You can use brown sugar or even a little honey, but jaggery has a unique flavour that’s worth seeking out.
• Is it possible to make sambar without a pressure cooker? Yes, you can cook the dal in a regular pot, but it will take much longer (about 45-60 minutes).