Authentic Moong Dal Sambar Recipe – Tamarind & Potato Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Moong Dal Sambar Recipe – Tamarind & Potato Delight

Introduction

Oh, sambar! Just the word conjures up memories of bustling South Indian kitchens and the comforting aroma of spices. This isn’t just a lentil soup; it’s a hug in a bowl. I first learned to make sambar from my paati (grandmother), and honestly, it took a few tries to get it just right. But trust me, once you master this Moong Dal Sambar, it’ll become a staple in your kitchen too. It’s perfect with crispy dosas, fluffy idlis, or even a simple bowl of rice. Let’s get cooking!

Why You’ll Love This Recipe

This Moong Dal Sambar is a classic for a reason. It’s packed with flavour, incredibly versatile, and surprisingly easy to make. The combination of tangy tamarind, earthy lentils, and fragrant spices is simply irresistible. Plus, it’s a wonderfully nourishing meal that’s perfect for any time of year.

Ingredients

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

• 1 cup yellow moong dal (split yellow lentils) – about 200g
• 1 key lime sized tamarind ball
• 1 tablespoon sambar powder – about 7-8g
• 2 yellow potatoes, peeled and cubed
• 1 roma tomato, chopped
• ½ cup red onion, chopped – about 80g
• 8-10 pearl onions
• 3-4 Thai green chillies, slit lengthwise
• 1 teaspoon turmeric powder – about 5g
• Salt to taste
• 1 tablespoon oil – about 15ml
• 1 teaspoon black mustard seeds – about 5g
• 8-10 curry leaves
• ½ teaspoon asafetida (hing) – about 2.5g
• 2 dried red chillies
• ¼ cup cilantro, chopped – about 15g

Ingredient Notes

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

Moong Dal: Choosing the Right Split Yellow Lentil

Moong dal is the star of this sambar. It cooks quickly and has a lovely, mild flavour. Make sure you’re using split yellow moong dal (not whole moong). It’s readily available in Indian grocery stores.

Tamarind: The Sour Heart of Sambar – Regional Variations & Substitutes

Tamarind is what gives sambar its signature tang. The sourness level varies depending on the tamarind, so start with one ball and adjust to your liking. If you can’t find tamarind, you can substitute with 2 tablespoons of lemon juice or 1 tablespoon of tamarind concentrate, but the flavour won’t be quite the same.

Sambar Powder: Homemade vs. Store-Bought – A Flavor Comparison

Sambar powder is a blend of spices that adds depth and complexity. You can use store-bought (I often do when I’m short on time!), or make your own for a truly authentic flavour. Homemade sambar powder allows you to customize the spice levels to your preference.

Pearl Onions: Small But Mighty – Their Role in South Indian Cuisine

Pearl onions add a subtle sweetness and beautiful texture to the sambar. They’re traditionally used in South Indian cooking, especially in sambar and rasam. If you can’t find them, you can use small shallots as a substitute.

Green Chillies: Spice Level & Varieties

Thai green chillies bring the heat! Adjust the number based on your spice preference. You can also use serrano peppers or even jalapeños if you prefer a milder flavour.

Turmeric Powder: Benefits and Quality

Turmeric adds colour, flavour, and a host of health benefits. Look for a good quality turmeric powder that has a vibrant orange colour.

Oil: Traditional Oils Used in Sambar

Traditionally, groundnut oil or sesame oil are used in sambar. However, you can use any neutral cooking oil like sunflower or vegetable oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prep the Dal & Tamarind: First, rinse the moong dal thoroughly under cold water until the water runs clear. This removes any impurities. Then, soak the tamarind in about 2 cups of warm water for at least 20-30 minutes. Once softened, squeeze the tamarind pulp through your hands multiple times to extract all the flavour. Strain the pulp to remove any seeds or fibres.
2. Combine & Cook: In a pressure cooker (or a heavy-bottomed pot), combine the rinsed dal, tamarind pulp, 2 cups of fresh water, cubed potatoes, chopped onions, chopped tomatoes, slit green chillies, turmeric powder, and sambar powder.
3. Pressure Cook (or Simmer): If using a pressure cooker, close the lid and cook for 3-4 whistles. If using a regular pot, bring to a boil, then reduce heat and simmer for about 25 minutes, or until the dal and potatoes are completely mushy.
4. Season & Temper: Once cooked, season the sambar with salt to taste. Now, let’s make the tempering! Heat the oil in a small pan over medium heat. Add the mustard seeds and let them splutter. Then, add the asafetida, curry leaves, dried red chillies (broken into pieces), and pearl onions. Sauté until the pearl onions turn golden brown.
5. Finish & Serve: Pour the hot tempering over the cooked sambar. Garnish with fresh cilantro and serve hot with your favourite South Indian breakfast or meal!

Expert Tips

• Don’t skip rinsing the dal! It really does make a difference in the texture.
• Adjust the amount of sambar powder to your liking. Some brands are spicier than others.
• For a richer flavour, add a tablespoon of ghee (clarified butter) to the tempering.

Variations

• Vegan Sambar Adaptation: This recipe is naturally vegan! Just ensure your sambar powder doesn’t contain any animal-derived ingredients.
• Gluten-Free Sambar (Naturally Gluten-Free): Sambar is naturally gluten-free, making it a great option for those with dietary restrictions.
• Spice Level Adjustment – Mild to Spicy: Reduce the number of green chillies or omit them altogether for a milder sambar. Add an extra chilli or a pinch of cayenne pepper for a spicier kick.
• Festival Adaptations – Pongal & Onam Sambar: During festivals like Pongal and Onam, some families add a touch of coconut milk to the sambar for extra richness.

Serving Suggestions

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

• With crispy dosas and fluffy idlis
• As a side dish with rice and vegetable curries
• With medu vada (savory lentil doughnuts)
• Simply on its own as a comforting soup

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 flavours meld together! You can also freeze it for up to 2 months.

FAQs

What is the best way to soak and extract tamarind pulp?

Soaking the tamarind in warm water is key. It helps to soften it quickly and makes it easier to extract the pulp. Really squeeze it with your hands – don’t be shy!

Can I use a different type of dal for sambar?

While moong dal is traditional, you can experiment with other dals like toor dal (split pigeon peas) or chana dal (split chickpeas). The cooking time and flavour will vary.

How do I adjust the consistency of the sambar?

If the sambar is too thick, add a little more water. If it’s too thin, simmer it uncovered for a few minutes to allow some of the liquid to evaporate.

What can I substitute for pearl onions in the tempering?

Small shallots are the best substitute for pearl onions. You can also use finely chopped red onion, but it won’t have the same sweetness.

How can I make sambar powder at home?

Making sambar powder at home is a bit of a project, but it’s worth it! There are many recipes online, typically involving roasting and grinding a blend of coriander seeds, red chillies, fenugreek seeds, cumin seeds, and other spices.

Is sambar good for digestion?

Absolutely! The combination of lentils, vegetables, and spices in sambar makes it a very digestible and nutritious meal. The tamarind also aids in digestion.