Authentic Sambar Recipe- Rice & Toor Dal with Sesame Oil

Last Updated on 2 months by Neha Deshmukh

Authentic Sambar Recipe – Rice & Toor Dal with Sesame Oil

Introduction

Oh, sambar! Just the word conjures up memories of cozy South Indian lunches at my grandmother’s place. It’s the comfort food, isn’t it? This recipe is my attempt to recreate that same warmth and flavour in my own kitchen, and I’m so excited to share it with you. It’s a classic rice and toor dal sambar, made with the fragrant punch of sesame oil – and trust me, that makes all the difference. Let’s get cooking!

Why You’ll Love This Recipe

This sambar isn’t just delicious; it’s surprisingly easy to make. It’s a one-pot wonder that’s packed with flavour and goodness. Plus, it’s incredibly versatile – perfect with rice, idli, dosa, or even vada. You’ll love how the simple ingredients come together to create something truly special.

Ingredients

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

• 1 cup parboiled rice (ponni variety) – about 180g
• ¼ cup toor dal – about 60g
• 2 cups water – 480ml
• 3 tablespoons Indian sesame oil (gingelly oil) – 45ml
• ¼ teaspoon cumin seeds – about 0.6g
• ¼ teaspoon mustard seeds – about 0.6g
• 2 sprigs curry leaves – about 10-12 leaves
• 2 dried red chillies
• 2 onions, finely chopped
• 6 cloves garlic, finely chopped
• 2 tomatoes, finely chopped
• 1 teaspoon salt – 6g
• ½ teaspoon turmeric powder – about 2g
• 1 teaspoon sambar powder – about 5g
• 1 tablespoon hot ghee (for serving) – 15ml

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your sambar.

Parboiled Rice (Ponni Variety) – Significance & Substitutions

Ponni rice is the traditional choice for sambar in South India. It holds its shape beautifully and doesn’t get mushy. If you can’t find ponni rice, you can substitute with other parboiled rice varieties. Avoid using basmati rice, as it tends to become too soft.

Toor Dal – Choosing the Right Lentil

Toor dal (also known as arhar dal) is the star lentil in sambar. Look for bright yellow, split toor dal. It cooks quickly and has a lovely flavour. You can find it at most Indian grocery stores.

Indian Sesame Oil (Gingelly Oil) – Flavor Profile & Alternatives

This is key to authentic sambar flavour! Indian sesame oil (gingelly oil) has a nutty, aromatic flavour that’s simply divine. If you absolutely can’t find it, you can use sunflower oil or vegetable oil, but the flavour won’t be quite the same.

Sambar Powder – Regional Variations & Homemade Options

Sambar powder is a blend of spices that gives sambar its signature taste. There are many regional variations, so feel free to experiment! You can buy pre-made sambar powder, or even make your own from scratch if you’re feeling ambitious.

Mustard Seeds & Curry Leaves – The South Indian Flavor Base

These two ingredients are inseparable in South Indian cooking. The mustard seeds add a lovely pop, and the curry leaves bring a fresh, citrusy aroma. Don’t skip them!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, wash the rice and toor dal thoroughly under cold water. Then, soak them in water for about 20-30 minutes. This helps them cook evenly.
2. Heat the sesame oil in a pressure pan (or a large pot if you’re not using a pressure cooker) over medium heat. Once hot, add the mustard seeds, cumin seeds, curry leaves, and dried red chillies. Stand back a little – they’ll splutter! Sauté until the mustard seeds start to crackle.
3. Add the finely chopped onions and garlic to the pan. Sauté until the onions turn a beautiful golden brown colour. This usually takes about 5-7 minutes.
4. Now, stir in the chopped tomatoes, turmeric powder, sambar powder, and salt. Cook until the tomatoes soften and form a thick masala. This will take another 5-7 minutes.
5. Drain the soaked rice and dal, then add them to the pan along with the 2 cups of boiling water. Give everything a good mix, and adjust the salt if needed.
6. Close the pressure cooker lid and cook on medium heat for 3 whistles. Once the whistles sound, turn off the heat and allow the pressure to release naturally. If you’re not using a pressure cooker, bring to a boil, then reduce heat to low, cover, and simmer for about 45-60 minutes, or until the rice and dal are tender.
7. Once the pressure has released, open the lid carefully and fluff the rice gently with a fork. Drizzle with a generous spoonful of hot ghee, and serve warm.

Expert Tips

• Don’t overcook the dal and rice! You want them to be tender but still hold their shape.
• Adjust the amount of sambar powder to your liking. Start with 1 teaspoon and add more if you prefer a stronger flavour.
• A pinch of asafoetida (hing) added with the mustard seeds adds a lovely depth of flavour.

Variations

• Vegan Sambar Adaptation: Simply skip the ghee at the end. It’s still delicious!
• Gluten-Free Confirmation: This recipe is naturally gluten-free.
• Spice Level Adjustment (Mild to Spicy): Reduce or omit the dried red chillies for a milder sambar. You can also add a pinch of red chilli powder for extra heat.
• Festival Adaptations (Pongal, Onam): During festivals like Pongal and Onam, some families add vegetables like drumsticks, pumpkin, or brinjal to their sambar.

Serving Suggestions

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

• With a steaming plate of rice.
• Alongside crispy dosas or idlis.
• As a side dish with vada.
• Even with a simple roti or chapati!

Storage Instructions

Leftover sambar can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavours meld together!

FAQs

What type of rice is best for sambar?

Ponni rice is the traditional choice, but other parboiled rice varieties work well too.

Can I use a different dal instead of toor dal?

While toor dal is the most authentic, you can experiment with moong dal or masoor dal in a pinch. The flavour will be slightly different.

What is the significance of using sesame oil in sambar?

Sesame oil adds a unique nutty flavour that’s essential to authentic South Indian sambar.

Can I make sambar without a pressure cooker?

Yes, absolutely! Just simmer the rice and dal in a pot on the stovetop until tender.

How can I adjust the tanginess of the sambar?

You can add a squeeze of lemon juice or a small piece of tamarind pulp to adjust the tanginess.

Is sambar powder the same as rasam powder?

No, they are different spice blends. Sambar powder is used for sambar, while rasam powder is used for rasam.