Authentic Sambar Recipe- Tamarind & Eggplant Lentil Curry

Last Updated on 1 month by Neha Deshmukh

Authentic Sambar Recipe – Tamarind & Eggplant Lentil Curry

Introduction

Oh, sambar! Just the word conjures up memories of cozy South Indian meals at my grandmother’s house. It’s the comfort food, isn’t it? This isn’t just a lentil soup; it’s a flavour explosion – tangy, spicy, and utterly satisfying. I first learned to make sambar watching my auntie, and honestly, it took a few tries to get it just right. But trust me, once you master this recipe, it’ll become a regular in your kitchen too. It’s perfect with rice, idli, dosa, vada… honestly, anything! Let’s dive in and make some seriously delicious sambar.

Why You’ll Love This Recipe

This sambar recipe is a classic for a reason. It’s packed with flavour, relatively easy to make (especially with a pressure cooker!), and incredibly versatile. It’s a wonderful way to enjoy a healthy and hearty meal. Plus, the combination of tamarind and eggplant is just divine. You’ll love how the tangy tamarind balances the earthy eggplant and the warmth of the spices.

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup pigeon pea lentils (tuvar dal)
• 1 medium onion (quartered)
• 2 pinches asafoetida (hing)
• 2.5 to 3 cups water (for dal)
• 250 to 300 grams brinjals (eggplant)
• 1 medium tomato (quartered)
• 1 teaspoon red chili powder
• 0.5 teaspoon turmeric powder
• 2 to 3 tablespoons sambar powder
• 1.5 to 2 tablespoons seedless tamarind
• 0.5 cup water (for tamarind)
• 3 to 4 tablespoons oil
• 1 teaspoon black mustard seeds
• 1 teaspoon urad dal
• 3 to 4 dry red chilies
• 15 to 20 curry leaves
• 1 pinch asafoetida (hing)

Ingredient Notes

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

• Tamarind: Varieties & Flavor Profiles – Tamarind is key to that signature sambar tang. I prefer using seedless tamarind pulp as it’s less messy. You can find it in most Indian grocery stores. The sourness varies, so adjust to your liking (more on that in the FAQs!).
• Tuvar Dal: The Heart of Sambar – Tuvar dal is a split pigeon pea lentil. It cooks quickly and has a lovely texture. Make sure you rinse it well before cooking to remove any impurities.
• Sambar Powder: Regional Blends & Homemade Options – Sambar powder is a blend of spices that gives sambar its unique flavour. There are many regional variations – some are spicier, some are more fragrant. You can buy a good quality sambar powder, or even make your own if you’re feeling ambitious!
• Brinjal/Eggplant: Choosing the Right Type – I like using the long, slender Indian eggplants for sambar, but any variety will work. Just make sure they’re firm and have smooth skin. Soaking them in salted water prevents them from discolouring.
• Hing (Asafoetida): A Key Flavor Enhancer – Don’t skip the hing! It adds a unique umami flavour that’s essential to sambar. A little goes a long way, so use it sparingly.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the tamarind in ½ cup of water for 20-25 minutes. Once softened, extract the pulp, discarding the seeds and fibres. Set the tamarind pulp aside.
2. In a pressure cooker, combine the tuvar dal, quartered onion, and 2 pinches of hing with 2.5 to 3 cups of water. Pressure cook for 8-10 minutes, or until the dal is soft and mushy. Once cooked, gently mash the dal with a spoon or whisk.
3. While the dal is cooking, chop the brinjals and soak them in a bowl of salted water for 15-20 minutes. This helps retain their colour. Drain the water and set the brinjals aside.
4. Add the drained brinjals, quartered tomato, 2 to 2.5 cups of water, red chili powder, turmeric powder, and sambar powder to the cooked dal. Give everything a good stir.
5. Pressure cook the mixture for just one whistle. Let the pressure release naturally – this is important for the flavours to meld.
6. Now for the magic – the tempering! Heat 3 to 4 tablespoons of oil in a small pan. Add the mustard seeds and wait for them to splutter. Then, add the urad dal and dry red chilies, frying until the dal turns golden brown. Add the curry leaves and another pinch of hing. Fry for a few seconds until fragrant.
7. Pour the hot tempering over the cooked sambar. Stir well to combine.
8. Cover the sambar and let it simmer for 4-5 minutes to allow the flavours to fully absorb. Garnish with fresh coriander leaves (optional) and serve hot!

Expert Tips

• Don’t overcook the dal! Mushy dal is good, but you don’t want it to be completely disintegrated.
• Adjust the amount of sambar powder and red chili powder to your spice preference.
• The tempering is crucial for flavour, so don’t rush it.

Variations

Sambar is incredibly adaptable. Here are a few ideas to spice things up:

• Spice Level Adjustment: If you like it really spicy, add an extra red chili to the tempering or increase the amount of red chili powder.
• Vegan Sambar: This recipe is naturally vegan!
• Gluten-Free Sambar: This recipe is naturally gluten-free!
• Festival Adaptations (Pongal, Onam): During festivals, I often add a little bit of jaggery (gur) to the sambar for a touch of sweetness.
• Vegetable Variations (Drumstick, Okra, Pumpkin): Feel free to add other vegetables like drumstick, okra, or pumpkin. My friend’s mom always adds a bit of butternut squash – it’s delicious!

Serving Suggestions

Sambar is best served hot with:

• Steaming white rice
• Idli (steamed rice cakes)
• Dosa (thin crepes)
• Vada (savory fritters)
• Uttapam (thick pancakes)

Storage Instructions

Leftover sambar can be stored in an airtight container in the refrigerator for up to 3-4 days.

FAQs

• What is the best type of tamarind to use for sambar? Seedless tamarind pulp is the easiest to use, but you can also use tamarind blocks. Just make sure to soak them well and extract the pulp.
• Can I make sambar without a pressure cooker? Yes, you can! Just cook the dal in a pot on the stovetop until it’s soft and mushy. It will take longer, about 45-60 minutes.
• How can I adjust the sourness of the sambar? Add more or less tamarind pulp to adjust the sourness. You can also add a squeeze of lemon juice if needed.
• What is the role of sambar powder, and can I make my own? Sambar powder provides the signature flavour of sambar. You can definitely make your own – there are tons of recipes online!
• How long does sambar stay fresh in the refrigerator? Sambar stays fresh in the refrigerator for up to 3-4 days.
• Can I freeze leftover sambar? Yes, you can freeze sambar for up to 2-3 months.
• What is the significance of the tempering (tadka) in sambar? The tempering adds a burst of flavour and aroma to the sambar. It’s a crucial step, so don’t skip it!