Authentic Dal Sambar Recipe- Vegetables & Tamarind Lentil Stew

Last Updated on 2 months by Neha Deshmukh

Authentic Dal Sambar Recipe – Vegetables & Tamarind Lentil Stew

Hey everyone! If you’ve ever been to South India, you know sambar is a must-try. It’s that comforting, flavorful lentil stew that just makes everything better – especially when paired with crispy dosas or fluffy idlis. I first made this recipe when I was trying to recreate the flavors of my grandmother’s kitchen, and honestly, it’s become a staple in my home ever since. Today, I’m sharing my go-to dal sambar recipe with you!

Why You’ll Love This Recipe

This sambar isn’t just delicious; it’s also incredibly versatile. It’s packed with vegetables, bursting with tangy tamarind, and has a beautiful balance of sweet, sour, and spicy flavors. Plus, it’s surprisingly easy to make, even if you’re new to South Indian cooking. It’s the perfect dish for a cozy weeknight dinner or a festive gathering.

Ingredients

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

• 1 cup dal (lentils) – about 200g
• 2 cups water – 480ml
• 2 tablespoons tamarind – about 30g
• 12-15 shallots
• 6-8 french beans
• 1 medium carrot
• 1 cup pumpkin – about 150g
• 1 large tomato
• 1 teaspoon turmeric – about 5g
• 1-2 teaspoons red chili powder – adjust to taste
• 2 tablespoons coriander leaves
• 4 cups water – 960ml
• 1 tablespoon oil or ghee
• 2 sprigs curry leaves
• 1 dried red chili
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 pinch methi seeds
• 1 pinch hing (asafoetida)

Ingredient Notes

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

• Dal Varieties: You can use different types of dal for sambar. Toor dal is the most traditional, giving a lovely texture. Moong dal cooks faster and creates a lighter sambar. Masoor dal (red lentils) will give you a very smooth, almost creamy sambar. Feel free to experiment!
• Tamarind Quality: Good quality tamarind is key for that signature tangy flavor. Look for blocks that are pliable and not too brittle. If you can’t find tamarind pulp, you can use tamarind concentrate, but start with a smaller amount and adjust to taste. Lemon juice can be used in a pinch, but it won’t have the same depth of flavor.
• Regional Spice Variations: Sambar spice blends vary across South India. Andhra sambar tends to be spicier, while Karnataka sambar often includes coconut. Tamil Nadu sambar is known for its aromatic sambar powder.
• Ghee vs. Oil for Tempering: Traditionally, ghee (clarified butter) is used for tempering, adding a rich, nutty flavor. However, you can absolutely use oil – I often use coconut oil for a subtle sweetness.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pressure cook the dal with 2 cups of water until it’s beautifully soft. Once cooked, give it a good mash – this helps create that lovely, thick sambar texture.
2. While the dal is cooking, let’s make the sambar powder. Dry roast the red chilies, chana dal, urad dal, coriander seeds, methi seeds, and cumin seeds until fragrant. (Optional: add a tablespoon of coconut for extra flavor!). Grind them into a fine powder.
3. Soak the tamarind in a cup of hot water for about 15-20 minutes. Then, squeeze out all the pulp, discarding the seeds and fibers.
4. Now for the tempering! Heat the oil or ghee in a large pot. Add the cumin seeds, mustard seeds, methi seeds, curry leaves, dried red chili, and hing. Let them splutter and release their aromas.
5. Add the shallots, carrots, and beans to the pot and sauté until they start to soften.
6. Next, add the chopped tomato, turmeric powder, and salt. Cook until the tomatoes are mushy and everything is well combined.
7. Stir in the sambar powder and red chili powder. Add the remaining 4 cups of water and let the vegetables cook until they’re tender.
8. Strain the tamarind pulp into the pot. Add the mashed dal and simmer for another 10-15 minutes, allowing the flavors to meld together.
9. Give it a final taste and adjust the seasoning as needed. Garnish with fresh coriander leaves and a drizzle of the reserved tempering oil.

Expert Tips

Want to take your sambar to the next level? Here are a few tips I’ve learned over the years:

• Consistency is Key: If your sambar is too thick, add a little more water. If it’s too thin, simmer it for a bit longer.
• Preventing Dal from Sticking: A little ghee or oil at the bottom of the pot when cooking the dal can prevent it from sticking.
• Spice Power: Roasting the spices really brings out their flavor. Don’t skip this step!
• Sweet, Sour, Spicy Balance: Sambar is all about balance. Adjust the jaggery (or sugar) for sweetness, tamarind for sourness, and chili powder for spice to your liking.

Variations

Sambar is super adaptable! Here are a few ways to customize it:

• Vegan Sambar: Simply use oil instead of ghee for the tempering.
• Gluten-Free Sambar: Sambar is naturally gluten-free, so you’re good to go!
• Spice Level Adjustments: Reduce the red chili powder for a milder sambar, or add more for a fiery kick. My friend loves to add a pinch of cayenne pepper!
• Festival Adaptations: During Pongal or Onam, I like to add a bit of coconut milk for extra richness.
• Vegetable Substitutions: Feel free to swap in different seasonal vegetables like eggplant, okra, or drumsticks.

Serving Suggestions

Sambar is best enjoyed with:

• Idli
• Dosa
• Vada
• Steaming hot rice
• Pongal

Storage Instructions

• Refrigerating: Sambar can be stored in an airtight container in the refrigerator for up to 3 days.
• Freezing: For longer storage, freeze sambar in portions for up to 2 months.
• Reheating: Reheat gently on the stovetop or in the microwave. You might need to add a splash of water to loosen it up.

FAQs

Let’s answer some common questions:

• What type of dal is best for sambar? Toor dal is the most traditional, but moong dal and masoor dal also work well.
• Can I make sambar powder from scratch? Absolutely! It’s a bit of work, but the flavor is incredible.
• How do I adjust the sourness of the sambar? Add more tamarind pulp for a tangier sambar, or a little jaggery to balance it out.
• What vegetables are traditionally used in sambar? Shallots, carrots, beans, pumpkin, and tomatoes are common, but you can get creative!
• How long does sambar keep in the refrigerator? Up to 3 days in an airtight container.

Enjoy making this delicious and comforting dal sambar! I hope it brings a little bit of South Indian sunshine to your kitchen. Let me know how it turns out in the comments below!