Authentic Sambar Recipe – Tur Dal, Tamarind & Vegetable Stew

Last Updated on 4 months by Neha Deshmukh

Authentic Sambar Recipe – Tur Dal, Tamarind & Vegetable Stew

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 recipe; it’s a little piece of my heritage. I’m so excited to share my family’s authentic sambar recipe with you – a flavorful, tangy, and utterly satisfying stew that’s perfect with rice, idli, dosa, or even on its own. Let’s get cooking!

Why You’ll Love This Recipe

This sambar is a beautiful balance of flavors – the earthiness of the tur dal, the tang of tamarind, and the subtle sweetness of the vegetables. It’s surprisingly easy to make, even if you’re new to South Indian cuisine. Plus, it’s incredibly versatile. You can adjust the spice level and vegetables to your liking, making it a truly personalized dish.

Ingredients

• ¾ cup raw rice (approx. 150g)
• ⅓ cup tur dal (split pigeon peas) (approx. 75g)
• 1 small lemon-sized ball of tamarind (approx. 20g)
• A pinch of turmeric powder
• 2 tsp ghee
• As needed salt
• 10 pearl onions
• 2 medium carrots, chopped
• 10 beans, chopped
• 1 medium potato, chopped
• 2 tsp channa dal (split chickpeas)
• 1 tbsp coriander seeds
• 5 red chillies
• 4 whole black peppercorns
• ¼ cup grated coconut (approx. 30g)
• 4 tsp oil
• 1 tsp mustard seeds
• ½ tsp fenugreek seeds
• 1 red chilli
• A generous pinch of asafoetida (hing)
• 2 sprigs curry leaves

Ingredient Notes

Tur Dal (Split Pigeon Peas) – Regional Variations & Health Benefits

Tur dal is the star of this sambar! It’s a fantastic source of protein and fiber. You’ll find different varieties of tur dal depending on where you are in India – toor dal is very similar and can be used interchangeably.

Tamarind – Choosing & Preparing Tamarind Pulp

Tamarind provides that signature tangy flavor. Look for blocks of tamarind that are pliable and not too brittle. To extract the pulp, soak it in warm water for about 20-30 minutes, then mash it with your hands to release the flavor. Strain the mixture to remove the seeds and fibers – you want about 1 ½ cups (360ml) of tamarind juice.

Sambar Masala – The Heart of the Flavor

We’re making our own sambar masala from scratch! It makes all the difference. Roasting the spices brings out their aroma and depth. Don’t skip this step!

Pearl Onions – A South Indian Staple

Pearl onions add a lovely sweetness and texture. If you can’t find them, you can use small red onions, quartered.

Unique Spice Blend – Exploring the Aromatics

The combination of mustard seeds, fenugreek, and asafoetida creates a wonderfully fragrant tempering. Asafoetida (hing) has a pungent smell, but it mellows out when cooked and adds a unique savory note.

Step-By-Step Instructions

First things first, let’s get the rice cooking separately. Once it’s done, set it aside.

Next, soak the tur dal in hot water for about 15-20 minutes. This helps it cook faster. Then, pressure cook it with a pinch of turmeric until it’s soft and easily mashed – usually about 3-4 whistles. Mash it well and keep it ready.

While the dal is cooking, soak the tamarind in warm water. Once softened, extract about 1 ½ cups (360ml) of juice, discarding the pulp.

Now for the masala! Heat a little oil and roast the channa dal, coriander seeds, red chillies, peppercorns, and grated coconut until golden brown and fragrant. Let it cool, then grind it into a smooth paste.

Chop all your vegetables into bite-sized pieces. Peel and halve the pearl onions if they’re large.

Time for the tempering! Heat oil in a pan and add the mustard seeds. When they splutter, add the hing, fenugreek seeds, a red chilli, and curry leaves. Let it sizzle for a few seconds.

Add the pearl onions and sauté until they’re translucent. Then, add the chopped vegetables and cook for about 2 minutes.

Pour in about ½ cup (120ml) of water and cook the vegetables until they’re half-done. Add the tamarind juice, turmeric powder, and salt. Simmer until the raw tamarind smell disappears – this is important!

Now, mix in the ground masala paste and the cooked tur dal. Add another 1 ½ cups (360ml) of water and bring it to a boil.

Finally, combine the cooked rice with the sambar mixture. Simmer for 3-4 minutes, allowing the flavors to meld together beautifully.

Stir in the ghee and garnish with fresh coriander leaves. Serve hot!

Expert Tips

• Don’t be afraid to adjust the amount of tamarind juice to your liking.
• Roasting the spices is key to developing a rich flavor.
• Simmering the sambar after adding the tamarind juice ensures the tanginess is balanced.

Variations

Spice Level – Adjusting the Heat

My family likes a medium spice level, but feel free to add more or fewer red chillies to suit your preference.

Vegetable Variations – Seasonal Options

I love using seasonal vegetables in my sambar. Drumsticks, pumpkin, eggplant, and even okra work wonderfully!

Vegan Sambar – Plant-Based Adaptations

Simply omit the ghee or substitute it with a plant-based oil.

Gluten-Free Sambar – Naturally Gluten-Free

Sambar is naturally gluten-free, making it a great option for those with dietary restrictions.

Festival Adaptations – Pongal & Other Celebrations

During Pongal, we often add a little bit of freshly ground rice to the sambar for a thicker consistency.

Serving Suggestions

Raita Pairings – Onion Raita & Beyond

A cooling onion raita is the perfect accompaniment to sambar. The coolness balances the spice beautifully.

Accompaniments – Idli, Dosa, Vada & Rice

Sambar is incredibly versatile! It’s delicious with idli, dosa, vada, or a simple bowl of steamed rice.

Storage Instructions

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 flavors have had time to develop! You can also freeze it for longer storage.

FAQs

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

Tur dal is the most traditional choice, but toor dal works well too.

How can I adjust the sourness of the sambar?

Adjust the amount of tamarind juice. Start with less and add more to taste. A squeeze of lemon juice can also help brighten the flavor.

Can I make the sambar masala ahead of time?

Absolutely! You can make the masala paste and store it in an airtight container in the refrigerator for up to a week, or freeze it for longer storage.

What vegetables are traditionally used in sambar?

Carrots, beans, potatoes, drumsticks, eggplant, and pumpkin are all commonly used.

How do I prevent the sambar from becoming too watery?

Don’t add too much water at once. You can always add more if needed. Simmering uncovered also helps to reduce the liquid.

Can I use a slow cooker to make sambar?

Yes! Sauté the tempering ingredients in a pan, then transfer everything to the slow cooker and cook on low for 6-8 hours.