Authentic Moong Dal Sambar Recipe – Potatoes & Tamarind

Last Updated on 2 months by Neha Deshmukh

Authentic Moong Dal Sambar Recipe – Potatoes & Tamarind

Hey everyone! If you’re anything like me, a comforting bowl of sambar is practically a hug in a bowl. It’s one of those dishes that just feels like home, and I’m so excited to share my family’s recipe with you. This particular version is a classic – a flavorful moong dal sambar with potatoes and a lovely tang from tamarind. It’s perfect with idli, dosa, or even a simple bowl of rice. Let’s get cooking!

Why You’ll Love This Recipe

This sambar isn’t just delicious; it’s also surprisingly easy to make. The combination of lentils, vegetables, and that signature sambar powder creates a depth of flavor that’s truly satisfying. Plus, it’s a fantastic way to get a healthy dose of protein and veggies into your diet. I first made this when I was trying to recreate my grandmother’s sambar, and after a few tries, I think I finally got it just right!

Ingredients

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

• ½ cup yellow moong dal (approx. 100g)
• 10 small onions (approx. 150g)
• 1 tomato (approx. 100g)
• 1 medium-sized potato (approx. 150g)
• 1 small carrot (approx. 75g)
• 1 green chili
• 1 tablespoon tamarind water (approx. 15ml)
• 1 tablespoon coriander leaves, chopped
• Salt to taste
• 1 tablespoon chana dal (approx. 15g)
• 1 tablespoon coriander seeds (approx. 10g)
• 1 red chili
• 1 tablespoon oil / ghee (approx. 15ml)
• 1 teaspoon mustard seeds (approx. 5g)
• ½ teaspoon split urad dal (approx. 2.5g)
• ½ teaspoon cumin seeds (approx. 2.5g)
• 10 curry leaves
• 1 generous pinch of hing (asafoetida)

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this sambar:

• Tamarind: Fresh tamarind pulp is key for that authentic tangy flavor. If you can find it, definitely go for it! Tamarind concentrate can be used as a substitute, but adjust the quantity to taste.
• Dal Duo: We’re using both chana dal and moong dal. Moong dal gives the sambar its creamy texture, while chana dal adds a lovely nutty flavor and helps thicken it.
• Veggie Variations: Feel free to get creative with the vegetables! Drumsticks, pumpkin, or even eggplant are popular additions in different regions of India. My aunt always adds a bit of okra to hers!
• Oil vs. Ghee: You can use either oil or ghee for the tempering. Ghee adds a richer, more fragrant flavor, but oil works just fine if you prefer. I personally love the aroma of ghee in sambar.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the spice powder. Dry roast the chana dal, coriander seeds, and red chili until fragrant. Grind them into a coarse powder and set aside. Separately, dry roast the moong dal until it smells aromatic – this step really brings out its flavor.
2. Rinse the roasted moong dal and pressure cook it with about 2 cups of water for 4-5 whistles. Once cooked, gently mash the dal and set it aside.
3. Now, let’s sauté the veggies. Heat a pan with a tablespoon of oil and sauté the onions, tomatoes, and green chili until the tomatoes soften. Add the cubed potatoes and carrots, along with a pinch of turmeric and salt. Sauté for another 2 minutes.
4. Transfer the sautéed vegetables to the cooked dal. Pressure cook again for 1 whistle, or simmer on the stovetop until the veggies are tender. Stir in the roasted spice powder.
5. Soak the tamarind in about ½ cup of warm water for 15-20 minutes. Extract the pulp and add it to the sambar. Add a tablespoon of jaggery to balance the flavors and adjust the salt to your liking. Simmer for about 5-7 minutes, or until the sambar has thickened slightly.
6. Finally, add the chopped coriander leaves. Now for the magic – the tempering! Heat a small pan with a tablespoon of oil or ghee. Add the mustard seeds and let them splutter. Then, add the urad dal, cumin seeds, curry leaves, and hing. Pour this fragrant tempering over the sambar.

Expert Tips

• Don’t overcook the vegetables! You want them to retain a little bit of texture.
• Adjust the amount of green chili to your spice preference.
• If the sambar is too thick, add a little hot water to adjust the consistency.

Variations

• Vegan Sambar: This recipe is already naturally vegan! Just ensure you use oil instead of ghee for the tempering.
• Gluten-Free Sambar: This recipe is also gluten-free.
• Spice Level Adjustment: For a milder sambar, reduce the amount of red chili in the spice powder. For a spicier kick, add an extra chili or a pinch of chili powder.
• Festival Adaptations: During Pongal or Makar Sankranti, I like to add a little bit of freshly grated ginger to the sambar for an extra warming flavor.

Serving Suggestions

Serve this sambar hot with idli, dosa, pongal, or even a simple bowl of steamed rice. A garnish of fresh coriander leaves adds a lovely touch. It’s also delicious with a side of papadums!

Storage Instructions

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

FAQs

1. What is the best type of dal to use for sambar?

Moong dal is the most common choice for sambar, as it creates a creamy texture. However, you can also use toor dal or a combination of different dals.

2. Can I make sambar ahead of time? How does it affect the flavor?

Yes, you can! In fact, sambar often tastes even better the next day as the flavors have had time to meld together.

3. What can I substitute for tamarind?

If you can’t find tamarind, you can use lemon juice or amchur powder (dried mango powder) as a substitute. Start with a tablespoon and adjust to taste.

4. How do I adjust the consistency of the sambar?

If the sambar is too thick, add a little hot water. If it’s too thin, simmer it for a few more minutes to allow it to thicken.

5. What are the health benefits of sambar?

Sambar is packed with nutrients! It’s a good source of protein, fiber, and vitamins. The vegetables add essential vitamins and minerals, and the spices have antioxidant properties.

6. Can I use a pressure cooker for the entire recipe, or are some steps better done on the stovetop?

You can use a pressure cooker for the dal and the vegetables, but I find that simmering on the stovetop allows you to control the consistency and flavor better. The tempering is always best done on the stovetop for that perfect sizzle and aroma.

Enjoy this authentic moong dal sambar recipe! I hope it brings a little bit of South Indian sunshine to your kitchen. Let me know in the comments how it turns out for you!