Authentic Toor Dal Sambar Recipe – Tamarind & Capsicum Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Toor Dal Sambar Recipe – Tamarind & Capsicum Delight

Introduction

There’s just something about a steaming bowl of sambar, isn’t there? It’s comfort food at its finest – tangy, slightly spicy, and incredibly satisfying. This toor dal sambar recipe is a little different from your average sambar, thanks to the addition of capsicum (bell pepper!). I first made this years ago, trying to use up some veggies in the fridge, and it quickly became a family favorite. It’s a wonderfully flavorful dish that’s surprisingly easy to make, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This sambar isn’t just delicious; it’s also packed with goodness! The toor dal provides protein, the tamarind offers a lovely tang, and the capsicum adds a delightful crunch and extra nutrients. Plus, the tempering spices create an aroma that will fill your kitchen and make everyone come running. It’s perfect for a weeknight dinner or a festive occasion.

Ingredients

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

• ?? cup Toor dal (approx. 150g)
• 2 teaspoon Tamarind (packed)
• 1 Onion
• 1 Tomato
• ?? cup Capsicum (Bell Pepper) (approx. 100g)
• 1.5 teaspoon Sambar powder
• ?? teaspoon Turmeric powder (approx. 1/2 tsp)
• Salt to taste
• 2 tablespoon Coriander leaves, chopped
• 4 Curry leaves
• 1 teaspoon Ghee or oil
• ?? teaspoon Mustard seeds (approx. 1/2 tsp)
• ?? teaspoon Cumin seeds (approx. 1/2 tsp)
• ?? teaspoon Asafoetida (Hing) (a pinch)
• 1 Red chilli, dried
• 1 Curry leaves sprig

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

Toor Dal: Choosing the Right Lentil

Toor dal, also known as split pigeon peas, is the star of this sambar. Look for bright yellow, split dal that feels relatively smooth. Avoid any that looks dull or has a lot of broken pieces.

Tamarind: The Sour Heart of Sambar

Tamarind provides that signature tangy flavor. You can use tamarind pulp or concentrate, but I prefer using the packed block. It gives a more authentic taste.

Capsicum (Bell Pepper): A Unique Addition

I love adding capsicum to my sambar for a bit of sweetness and crunch. Green or yellow bell peppers work best, but feel free to experiment with red or orange!

Sambar Powder: Regional Variations & Blends

Sambar powder is a blend of spices that gives sambar its characteristic flavor. There are many regional variations, so feel free to use your favorite brand or make your own.

Asafoetida (Hing): A Digestive Aid & Flavor Enhancer

Asafoetida, or hing, has a pungent aroma, but it adds a wonderful savory depth to the sambar and aids in digestion. A little goes a long way!

Ghee vs. Oil: Traditional vs. Modern Approaches

Traditionally, sambar is tempered with ghee (clarified butter) for a richer flavor. However, you can use oil if you prefer. I often use a mix of both!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pressure cook the toor dal with 1 cup of water. Place a small bowl containing the tamarind inside the cooker while it’s cooking – this helps extract the tamarind juice beautifully. Usually 3-4 whistles on medium heat does the trick.
2. While the dal is cooking, soak the tamarind in 1 cup of water. Once softened, mash it well to extract the juice. Set the cooked dal aside and gently mash it.
3. Now for the tempering! Heat ghee or oil in a kadai (or a deep pan). Add mustard seeds, cumin seeds, asafoetida, and a dried red chilli. Let them splutter.
4. Add the curry leaves and sauté for a few seconds until fragrant. Then, add the chopped onions and sauté until they turn translucent.
5. Next, add the chopped tomato and capsicum. Stir-fry for about a minute until they soften slightly.
6. Pour in the tamarind juice, add the sambar powder, turmeric powder, and salt. Mix well and bring the mixture to a boil.
7. Add the mashed dal to the kadai and adjust the water consistency to your liking. Simmer for about 5-7 minutes, or until the sambar reaches your desired thickness.
8. Finally, garnish with fresh coriander leaves and curry leaves. Serve hot with rice, idli, or dosa!

Expert Tips

Here are a few tips to help you make the perfect sambar:

Achieving the Perfect Sambar Consistency

The consistency of sambar is a personal preference. Some like it thick, while others prefer it more watery. Adjust the amount of water accordingly.

Extracting Maximum Tamarind Flavor

Soaking the tamarind in warm water and then mashing it well ensures you extract all the flavor.

Tempering Techniques for Sambar

Don’t rush the tempering process! Allowing the spices to splutter in the hot oil releases their aroma and flavor.

Using Fresh vs. Dried Ingredients

Fresh curry leaves are always best, but dried ones will work in a pinch.

Variations

Sambar is incredibly versatile! Here are a few variations to try:

Vegan Sambar Adaptation

Simply replace the ghee with oil to make a delicious vegan sambar.

Gluten-Free Sambar

This recipe is naturally gluten-free!

Spice Level Adjustment: Mild, Medium, Hot

Adjust the number of red chillies or the amount of sambar powder to control the spice level.

Festival Adaptations (Pongal, Onam)

During festivals like Pongal and Onam, you can add seasonal vegetables like pumpkin or beans to the sambar.

Sambar with Different Vegetables

Feel free to add other vegetables like drumsticks, okra, or eggplant. My friend’s grandmother always added a bit of brinjal – it’s delicious!

Serving Suggestions

Sambar is traditionally served with:

• Steaming hot rice
• Idli (steamed rice cakes)
• Dosa (thin crepes)
• Vada (savory fritters)

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 meld together!

FAQs

What type of dal is best for sambar?

Toor dal is the most commonly used dal for sambar, but you can also use moong dal or a combination of both.

Can I make sambar ahead of time?

Yes, you can! Sambar actually tastes better when made ahead of time.

How do I adjust the sourness of the sambar?

Adjust the amount of tamarind juice to control the sourness. You can also add a pinch of jaggery to balance the flavors.

What is the purpose of adding tamarind inside the pressure cooker?

Adding tamarind inside the pressure cooker while cooking the dal helps extract the juice and infuses the dal with a subtle tangy flavor.

Can I use sambar powder from a store, or is homemade better?

Store-bought sambar powder is perfectly fine to use! However, homemade sambar powder allows you to customize the spice blend to your liking.

How can I prevent the sambar from becoming too watery?

Simmer the sambar for a longer time to allow it to thicken. You can also add a teaspoon of rice flour mixed with water to help thicken it.