Vegetable Sambar Recipe – Authentic South Indian Rice & Dal Dish

Last Updated on 2 months by Neha Deshmukh

Vegetable Sambar Recipe – Authentic South Indian Rice & Dal Dish

Hey everyone! If you’ve ever been to South India, or even just enjoyed a good South Indian meal, you know the magic of Sambar. It’s that comforting, tangy, and flavorful lentil-based vegetable stew that just hits the spot. I remember the first time I tried to make it – it felt a little daunting, but honestly, it’s much easier than it looks! Today, I’m sharing my go-to Vegetable Sambar recipe, guaranteed to bring a little bit of South India to your kitchen.

Why You’ll Love This Recipe

This Vegetable Sambar isn’t just a recipe; it’s an experience. It’s packed with goodness from lentils and veggies, bursting with aromatic spices, and has that perfect balance of tangy and savory. It’s incredibly versatile – you can swap out the vegetables based on what’s in season or what you have on hand. Plus, it’s a complete meal on its own, or a fantastic accompaniment to rice, idli, dosa, or vada.

Ingredients

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

• 2 cups Raw rice
• 1 cup pigeon peas (toor dal)
• 1 tablespoon tamarind paste
• ¼ teaspoon turmeric powder
• 1 teaspoon Red chilli powder
• 1 tablespoon ghee
• 1 medium Onion
• 100 grams carrots
• 100 grams pumpkin
• 70 grams Tomato
• 1 teaspoon mustard seeds
• 2-3 dried red chillies
• 1/5 teaspoon Asafoetida (hing)
• 30 curry leaves
• 2 tablespoons Coconut (grated)
• 1 teaspoon cumin seeds
• 1 teaspoon fenugreek seeds
• 2 teaspoons coriander seeds
• 3.5 cups water (for cooking rice & dal)
• 2 cups water (for cooking vegetables)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few things make this Sambar truly special.

• Toor Dal: This is the heart of the Sambar. Make sure you use good quality toor dal – it cooks up beautifully and gives that creamy texture.
• Sambar Masala Blend: While you can buy pre-made Sambar Masala, making your own (like we do in the recipe!) gives you so much more control over the flavour. Don’t be intimidated – it’s just a simple dry roast and grind!
• Vegetable Variations: Traditionally, Sambar includes vegetables like drumsticks, eggplant, and okra. But feel free to get creative! I love using carrots and pumpkin for a touch of sweetness, but you can easily add beans, potatoes, or even spinach. Regional variations are huge – in some parts of Tamil Nadu, they add a lot of shallots, while others prefer a more tomato-based sambar.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the rice and toor dal a good rinse under cold water until the water runs clear. This gets rid of any excess starch.
2. Combine the rinsed rice, dal, salt, and 3.5 cups of water in a pressure cooker. Close the lid and cook for 3-4 whistles. Once the pressure releases naturally, set aside.
3. Now, for the Sambar Masala! In a dry pan, roast the coriander seeds, cumin seeds, fenugreek seeds, urad dal, and red chillies for about 2 minutes, until fragrant.
4. Add the grated coconut to the roasted spices and cook for another 2 minutes. Let it cool completely, then grind it into a fine powder. This is your homemade Sambar Masala!
5. In a separate pan, heat the ghee. Once hot, add the mustard seeds. When they start to splutter, add the asafoetida (hing), curry leaves, cumin seeds, and urad dal. Let them sizzle for a few seconds.
6. Add the chopped onion, carrots, pumpkin, and tomato to the pan. Sauté for 3-4 minutes until the onions turn translucent. Season with salt, turmeric powder, and 1 teaspoon of the Sambar Masala.
7. Pour in 2 cups of water, cover the pan, and simmer for 7-8 minutes, or until the vegetables are tender.
8. Now, it’s time to bring everything together! Mix the cooked vegetables and tamarind paste into the pressure cooker with the rice and dal.
9. For the final touch, heat a little more ghee in a small pan. Temper with mustard seeds, curry leaves, and a few dried red chillies. Pour this over the rice and dal mixture.
10. Serve hot and enjoy!

Expert Tips

• Don’t skip the rinsing step for the rice and dal – it makes a big difference in the texture.
• Roasting the spices really brings out their flavour, so don’t rush this step.
• Adjust the amount of Sambar Masala to your liking. Start with 1 teaspoon and add more if you prefer a stronger flavour.

Variations

• Vegan Sambar Adaptation: Simply swap the ghee for a neutral oil like sunflower or coconut oil.
• Spice Level Adjustment: For a milder Sambar, reduce the amount of red chilli powder. For a spicier kick, add more! My friend Priya likes to add a finely chopped green chilli to the tempering.
• Festival Adaptations: During Pongal and Onam, Sambar is a must-have dish. You can add a little bit of jaggery (gur) to the Sambar for a slightly sweet and festive flavour.

Gluten-Free Confirmation

Good news! This Vegetable Sambar is naturally gluten-free, making it a great option for those with dietary restrictions.

Serving Suggestions

Sambar is incredibly versatile. Here are a few of my favourite ways to enjoy it:

• With a steaming bowl of rice.
• Alongside crispy dosas or idlis.
• As a side dish with vada.
• With a dollop of yogurt, papad, and a tangy pickle.

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 will work well, but I prefer using Sona Masuri rice. It cooks up fluffy and absorbs the flavours beautifully.

Can I make Sambar without a pressure cooker?

Yes, you can! Just cook the rice and dal separately in a pot until they are soft and mushy. It will take longer, but the result will be just as delicious.

How do I adjust the tamarind paste quantity for desired sourness?

Start with 1 tablespoon and taste. Add more, ½ teaspoon at a time, until you reach your desired level of sourness. Remember, tamarind paste can vary in strength.

What vegetables are traditionally used in Sambar?

Drumsticks, eggplant, okra, radish, and snake gourd are all commonly used. But don’t be afraid to experiment!

How can I store leftover Sambar and reheat it safely?

Store in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.

Enjoy making this classic South Indian dish! I hope it brings as much joy to your table as it does to mine. Let me know in the comments how it turns out!