Authentic Sambar Recipe- Toor Dal, Carrot & Tamarind Flavors

Last Updated on 1 month by Neha Deshmukh

Authentic Sambar Recipe – Toor Dal, Carrot & Tamarind Flavors

Hey everyone! If you’ve ever been to South India, or even just enjoyed a good South Indian meal, you know sambar is a must-have. It’s that comforting, tangy, and slightly spicy lentil-based vegetable stew that just ties everything together. I remember the first time I tried to make sambar – it felt a little daunting! But trust me, once you get the hang of it, it’s surprisingly easy and SO rewarding. This recipe is my go-to, a blend of flavors I’ve perfected over the years. Let’s get cooking!

Why You’ll Love This Recipe

This sambar isn’t just a recipe; it’s a little piece of South Indian sunshine in a bowl. It’s packed with flavor from the toor and moong dal, the sweetness of carrots, and the tang of tamarind. It’s incredibly versatile – perfect with idlis, dosas, vadas, or even rice. Plus, it’s a great way to get a healthy dose of veggies and protein!

Ingredients

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

• ½ cup toor dal (approx. 100g)
• ⅛ cup moong dal (approx. 25g)
• 2 teaspoons oil
• 15 small onions (approx. 150g)
• 1 big tomato (approx. 200g)
• 2 small carrots (cubed, approx. 100g)
• 1 no green chilli
• 1 teaspoon Kashmiri red chilli powder (approx. 5g)
• 2 tablespoons tamarind (approx. 30g)
• A generous pinch of turmeric powder
• 1 tablespoon coriander leaves (chopped, approx. 5g)
• As required water (approx. 4-5 cups)
• To taste salt
• 2 teaspoons oil (for tadka)
• 1 teaspoon mustard seeds (approx. 7g)
• ¼ teaspoon urad dal (approx. 2g)
• A generous pinch of hing (asafoetida)
• A small sprig of curry leaves (approx. 10-12 leaves)
• 1 heaped teaspoon sambar powder (approx. 7g)

Ingredient Notes

Let’s talk ingredients! A few things make this sambar special:

• Kashmiri Red Chilli Powder: Don’t skip this! It gives the sambar that beautiful, vibrant red color without adding too much heat. It’s all about the look, honestly!
• Toor and Moong Dal Blend: Using both toor and moong dal creates a lovely texture. Toor dal gives it body, while moong dal makes it a little lighter and easier to digest.
• Tamarind is Key: Seriously, don’t try to skip the tamarind. It’s what gives sambar its signature tangy flavor. You can find tamarind paste or blocks at most Indian grocery stores. Soaking it in warm water makes it easier to extract the pulp.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the toor dal and moong dal thoroughly. Then, in a pressure cooker, combine the dals with water (about 3 cups), oil, and a generous pinch of turmeric powder. Pressure cook for 5-6 whistles, or until the dals are completely mushy.
2. While the dal is cooking, soak the tamarind in warm water (about 1 cup) for at least 15-20 minutes. Once softened, extract the tamarind pulp, discarding the seeds and fibers. Set aside.
3. Now, heat oil in a pan and sauté the small onions until they turn translucent. Add the chopped tomato and green chilli, and cook until the tomatoes soften and become mushy.
4. Add the mashed, cooked dal to the pan, along with another cup of water. Stir well and cook, covered, for 10-12 minutes, or until the carrots are tender.
5. Strain the tamarind extract into the dal mixture. Add the Kashmiri red chilli powder and bring to a boil. Simmer for a few minutes.
6. Time for the tadka (tempering)! In a small pan, heat oil. Add mustard seeds and let them splutter. Then, add urad dal and hing. Once the urad dal turns golden brown, add curry leaves and sambar powder. Immediately pour this tadka over the sambar.
7. Garnish with fresh coriander leaves and add sugar to balance the flavors. Simmer for another 3-5 minutes.

Expert Tips

• Don’t be afraid to adjust the water level to get your desired consistency. Some like it thicker, some like it thinner!
• If you don’t have a pressure cooker, you can cook the dal in a pot on the stovetop, but it will take longer (about 45-60 minutes).
• Taste as you go! Sambar is all about balancing flavors.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Sambar Adaptation: This recipe is already naturally vegan! Just ensure your sambar powder doesn’t contain any animal-derived ingredients.
• Spice Level Adjustment: If you like it spicier, add another green chilli or a pinch of red chilli powder. For a milder sambar, reduce the amount of chilli powder or omit the green chilli altogether.
• Regional Variations: Every South Indian state has its own take on sambar! Kerala sambar often includes coconut, while Tamil Nadu sambar might be a bit more tangy. Karnataka sambar sometimes uses a different blend of spices.
• Festival Adaptations: During Pongal or Onam, sambar is often made with a wider variety of vegetables like drumsticks, pumpkin, and eggplant.

Serving Suggestions

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

• With hot, fluffy idlis – a classic combination!
• Alongside crispy dosas.
• Served with medu vadas.
• As a side dish with rice.
• Topped with raw onions and a sprinkle of coriander leaves.

Storage Instructions

Leftover sambar can be stored in an airtight container in the refrigerator for up to 3-4 days. It actually tastes even better the next day as the flavors meld together! You can also freeze it for longer storage (up to 2 months).

FAQs

Let’s answer some common questions:

• What type of dal is best for sambar? While toor dal is the most common, a blend of toor and moong dal gives the best texture and flavor.
• Can I make sambar ahead of time? Absolutely! Sambar is a great make-ahead dish.
• How do I adjust the sourness of the sambar? Add more or less tamarind pulp to adjust the sourness to your liking. A squeeze of lemon juice can also help.
• What is the purpose of adding hing (asafoetida) to sambar? Hing adds a unique savory flavor and is also believed to aid digestion.
• Can I use sambar powder from a store, or is homemade better? Store-bought sambar powder is convenient, but homemade sambar powder allows you to customize the spice blend to your preference.

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