Authentic Sambar Recipe – Vegetable & Toor Dal Curry

Last Updated on 1 month by Neha Deshmukh

Authentic Sambar Recipe – Vegetable & Toor Dal Curry

Introduction

Oh, sambar! Just the word conjures up memories of cozy family lunches and the comforting aroma filling my kitchen. It’s the quintessential South Indian dish, isn’t it? I remember learning to make this from my grandmother, and honestly, it took a few tries to get it just right. But trust me, once you master this recipe, you’ll be making it again and again. It’s a wonderfully versatile dish – perfect with rice, idli, dosa, vada… you name it! Let’s dive in and make some seriously delicious sambar together.

Why You’ll Love This Recipe

This sambar recipe is all about balance. It’s tangy, savory, slightly spicy, and packed with goodness from all those lovely vegetables. It’s also surprisingly easy to make, even if you’re new to South Indian cooking. Plus, it’s a fantastic way to use up any veggies you have lingering in the fridge. Honestly, what’s not to love?

Ingredients

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

• 1 cup toor dal/redgram (approx. 200g)
• 1 cup onion (chopped)
• ½ cup green bell pepper (chopped)
• ½ cup red bell pepper (chopped)
• ½ cup carrot (chopped)
• ½ cup potato (chopped)
• 1 ½ cup eggplant (chopped)
• 1 cup cucumber (chopped)
• 1 tomato (chopped)
• 1 teaspoon turmeric powder (approx. 5g)
• 1 tablespoon sambar powder (approx. 15g)
• 1 golf-sized tamarind ball (approx. 20g)
• 1 teaspoon salt (approx. 6g)
• 2 red chilies
• ½ teaspoon mustard seeds (approx. 2g)
• ½ teaspoon asafetida (hing) (approx. 2g)
• 1 sprig curry leaves
• 1 tablespoon olive oil (approx. 15ml)
• 2 tablespoons coriander leaves (chopped)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Toor Dal (Red Gram) – The Heart of Sambar: This is the star of the show! Make sure you use good quality toor dal for the best flavor and texture.
• Sambar Powder – Regional Variations & Spice Levels: Sambar powder is where things get interesting. There are so many variations depending on the region. You can find pre-made sambar powder at most Indian grocery stores, or even make your own if you’re feeling ambitious! Adjust the amount to your spice preference.
• Tamarind – Balancing Tanginess: Tamarind is what gives sambar its signature tang. I prefer using a golf-ball sized piece, but you can adjust the amount depending on how tart you like your sambar.
• Mustard Seeds & Curry Leaves – The Classic Tempering: Don’t skip the tempering! This is where all the magic happens. The mustard seeds popping in hot oil and the fragrant curry leaves create an incredible aroma.
• Vegetable Choices – Customizing Your Sambar: Feel free to get creative with your vegetables! Drumsticks, pumpkin, and even okra are popular additions. I love adding a little cucumber for a refreshing crunch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the toor dal a good wash. Then, pressure cook it with 2.5 cups of water for about 20 minutes (that’s around 3 whistles). Once cooled, gently mash it with a spoon or whisk.
2. While the dal is cooking, let’s prep the veggies. In a separate pot, cook all the vegetables (except the tomato) with turmeric powder, 1 teaspoon of salt, and 2 cups of water for about 14 minutes. Add the chopped tomato and cook for another 2 minutes. You want the veggies to be tender but not mushy.
3. Now for the tamarind. Soak the tamarind ball in ½ cup of warm water for about 10-15 minutes. Squeeze out the juice and strain it to remove any seeds or fibers. Add the tamarind juice to the cooked vegetables and bring to a boil. Then, add the sambar powder and simmer for 2 minutes.
4. Time to bring it all together! Mix the mashed dal into the vegetable-tamarind mixture. Boil for another 2 minutes, then remove from the heat.
5. Almost there! Heat the olive oil in a small pan. Add the mustard seeds and let them splutter. Then, add the red chilies, curry leaves, and asafetida. Fry for a few seconds until fragrant. Pour this tempering over the sambar.
6. Finally, garnish with fresh coriander leaves and serve hot with rice, idli, or dosa.

Expert Tips

• Don’t overcook the vegetables! You want them to retain some texture.
• Adjust the amount of sambar powder and red chilies to your spice preference.
• For a richer flavor, you can add a tablespoon of ghee (clarified butter) to the tempering.

Variations

• Vegan Sambar: This recipe is naturally vegan! Just ensure your sambar powder doesn’t contain any animal-derived ingredients.
• Gluten-Free Sambar: Sambar is naturally gluten-free, making it a great option for those with dietary restrictions.
• Spice Level Adjustments: If you like it mild, reduce the amount of red chilies or omit them altogether. For extra heat, add a pinch of cayenne pepper.
• Festival Adaptations (Pongal, Onam): During festivals like Pongal and Onam, sambar is a must-have! I often add a little bit of coconut milk to make it extra festive. My friend’s family always adds a small piece of jaggery for a touch of sweetness.

Serving Suggestions

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

• With steaming hot rice and a dollop of ghee.
• Alongside crispy dosas or soft idlis.
• As a side dish with vada or bonda.
• Even as a comforting soup on a chilly day!

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 flavors meld together! You can also freeze it for longer storage.

FAQs

• What type of dal is best for sambar? Toor dal is the most traditional and widely used dal for sambar.
• Can I use pre-made sambar powder? Absolutely! It’s a great time-saver. Just be sure to check the ingredients and adjust the amount to your taste.
• How do I adjust the tamarind pulp to my taste? Start with a golf-ball sized piece and adjust the amount based on your preference for tanginess. You can always add more, but you can’t take it away!
• What vegetables are traditionally used in sambar? Common vegetables include eggplant, carrots, potatoes, onions, tomatoes, and drumsticks.
• Can I make sambar ahead of time? Yes! Sambar actually tastes better the next day. You can make it a day or two in advance and store it in the refrigerator.