Authentic Toor Dal & Broad Bean Sambar Recipe – South Indian Comfort Food

Last Updated on 2 months by Neha Deshmukh

Authentic Toor Dal & Broad Bean Sambar Recipe – South Indian Comfort Food

Hey everyone! If you’re craving a taste of South India, you have to try this Sambar. It’s the kind of dish my grandmother used to make, filling the whole house with the most incredible aroma. This recipe, featuring toor dal and broad beans (Avarakkai), is pure comfort food – tangy, slightly spicy, and utterly delicious. It’s a little bit of work, but trust me, it’s worth every minute!

Why You’ll Love This Recipe

This Sambar isn’t just a recipe; it’s an experience. It’s warm, inviting, and packed with flavour. It’s perfect for a cozy weeknight dinner or a festive occasion. Plus, it’s a fantastic way to get your veggies in! I especially love how the broad beans add a lovely texture and subtle sweetness.

Ingredients

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

• 1 cup Toor dal (split pigeon peas)
• 10 Broad beans (Avarakkai), trimmed
• 1 Onion, medium-sized
• 1 small Tomato
• 1 tablespoon Tamarind
• 2 & ½ tsp Sambar powder
• ½ tsp Turmeric powder
• A few Curry leaves
• 2 tsp Oil
• ½ tsp Fenugreek seeds
• 1 Dry red chilli
• ½ tsp Mustard seeds
• ¼ tsp Asafoetida (Hing)
• 1 tsp Cumin seeds

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Toor Dal: This is the heart of any good Sambar. Make sure you use good quality dal – it cooks up fluffier and tastes better.
• Avarakkai/Broad Beans: These are traditional in this Sambar, adding a unique flavour and texture. If you can’t find them, you can substitute with green beans, but it won’t be quite the same.
• Tamarind: This is what gives Sambar its signature tang. I prefer using tamarind paste for convenience, but you can soak a small block of tamarind in hot water and extract the juice.
• Sambar Powder: Now, this is where things get interesting! Sambar powder blends vary so much from region to region and even household to household. Some are spicier, some are more fragrant. Feel free to use your favourite brand, or even make your own if you’re feeling ambitious! My family’s recipe includes a generous amount of coriander seeds and red chillies.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the tamarind in about 2 cups of hot water. This will help extract all that lovely flavour.
2. While the tamarind is soaking, pressure cook the toor dal with about 3 cups of water for 4-5 whistles. Once cooled, lightly mash the dal – it shouldn’t be completely smooth.
3. Next, trim the edges of the broad beans and remove any fibrous threads. Tear them into 3-inch pieces.
4. Now, extract the juice from the soaked tamarind – you should get around 3 cups. Slice the onion and chop the tomato. Keep your tempering ingredients ready to go.
5. Heat the oil in a kadai (or a deep pan). Add the fenugreek seeds, dry red chilli, mustard seeds, asafoetida, cumin seeds, and curry leaves. Let them splutter and release their aroma.
6. Add the sliced onions and sauté until they turn translucent. Then, add the chopped tomatoes and cook until they become soft and mushy.
7. Transfer this mixture to a large pot. Pour in the tamarind juice, add the salt, turmeric powder, and sambar powder. Bring everything to a boil.
8. Add the broad beans and simmer for about 10-12 minutes, or until they are tender but still have a bit of bite.
9. Finally, gently mix in the cooked dal. Boil for another 5-8 minutes, stirring occasionally, until the Sambar thickens to your liking.
10. Garnish with a generous sprinkle of fresh curry leaves. Serve hot with rice!

Expert Tips

• Don’t overcook the broad beans! You want them to retain a little bit of crunch.
• Adjust the amount of sambar powder to your spice preference.
• A pinch of sugar can balance the flavours beautifully.
• For a richer flavour, add a tablespoon of ghee (clarified butter) along with the oil for tempering.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your sambar powder doesn’t contain any animal-derived ingredients.
• Spice Level Adjustment: If you like it spicier, add another dry red chilli or a pinch of cayenne pepper. For a milder flavour, reduce the amount of sambar powder.
• Festival Adaptations: During Pongal or Onam, I sometimes add a small piece of jaggery (unrefined cane sugar) to the Sambar for a slightly sweet and festive touch.

Serving Suggestions

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

• With steaming hot rice – a classic combination!
• With idli or dosa for a satisfying breakfast.
• As a side dish with vegetable stir-fries.
• Even with roti or paratha for a comforting meal.

Storage Instructions

Leftover Sambar can be stored in an airtight container in the refrigerator for up to 3 days. The flavours actually develop even more overnight! You can also freeze it for longer storage.

FAQs

1. What type of dal is traditionally used in Sambar?

Toor dal is the most commonly used dal in Sambar, but you’ll also find variations using moong dal (yellow split lentils) or a combination of dals.

2. Can I use frozen broad beans instead of fresh?

Yes, you can! Just add them directly to the Sambar and simmer until tender.

3. How do I adjust the sourness of the Sambar?

If the Sambar is too sour, add a pinch of sugar or a little more dal. If it’s not sour enough, add a squeeze of lemon juice or a little more tamarind extract.

4. What is the purpose of asafoetida (hing) in Sambar?

Asafoetida adds a unique umami flavour to the Sambar and is also believed to aid digestion.

5. Can I make Sambar ahead of time? How does it affect the flavor?

Absolutely! Sambar actually tastes better the next day as the flavours meld together. Just reheat it gently before serving.