Authentic Toor Dal & Ladies Finger Sambar Recipe – South Indian Comfort

Last Updated on 4 months by Neha Deshmukh

Authentic Toor Dal & Ladies Finger Sambar Recipe – South Indian Comfort

Hey everyone! If you’ve ever craved that warm, comforting hug in a bowl, look no further than a perfectly made Sambar. This recipe for Toor Dal & Ladies Finger Sambar is a staple in my family, and I’m so excited to share it with you. It’s a taste of South India that’s both incredibly flavorful and surprisingly easy to make. I first learned this recipe from my amma (mom), and it’s been a go-to ever since!

Why You’ll Love This Recipe

This Sambar isn’t just a dish; it’s an experience. It’s tangy, slightly spicy, and packed with goodness. The combination of creamy toor dal, tender ladies finger, and a fragrant tempering is simply divine. Plus, it’s a fantastic way to get your veggies in! It’s perfect with a steaming plate of rice, fluffy idlis, or crispy dosas.

Ingredients

Here’s what you’ll need to create this South Indian masterpiece:

• 0.5 cup Toor dal (split pigeon peas) – about 100g
• 1.25 cups Water (for dal) – 300ml
• 1 tablespoon Tamarind – about 15g
• 12 pieces Ladies finger (okra) – about 200g
• 1 tablespoon Sesame oil – 15ml
• 2.25 cups Water (for sambar) – 540ml
• 1 Onion, medium-sized
• 1 Tomato (optional)
• 4 Green chillies
• 1 teaspoon Sambar powder – about 5g
• 0.25 teaspoon Turmeric powder – about 1.25g
• Few Curry leaves – about 1 sprig
• 0.125 teaspoon Asafoetida (hing) – about 0.6g
• To taste Salt
• 2 teaspoons Oil or ghee (for tempering) – 10ml
• 0.5 teaspoon Mustard seeds – about 2.5g
• 0.5 teaspoon Fenugreek seeds – about 2.5g
• 0.25 teaspoon Asafoetida (for tempering) – about 1.25g
• 1 Curry leaves sprig (for tempering)

Ingredient Notes

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

Toor Dal: Choosing the Right Lentil
Toor dal is the star of the show. Look for bright yellow, split pigeon peas. Older dal can take longer to cook, so fresher is always better.

Tamarind: The Sour Backbone of Sambar
Tamarind provides that signature tangy flavor. You can use tamarind pulp or concentrate, but I prefer using a block of tamarind and extracting the juice myself – it just tastes more authentic!

Ladies Finger (Okra): Addressing the Slime
Okay, let’s be real – okra can get slimy. Don’t worry, we’ll tackle that! The key is to sauté it well in sesame oil until the slime reduces and you see those lovely black spots.

Sesame Oil: A South Indian Staple
Sesame oil adds a unique nutty flavor that’s essential in South Indian cooking. It’s especially important when cooking the ladies finger.

Sambar Powder: Regional Variations & Homemade Options
Sambar powder blends vary from region to region, and even household to household! You can find pre-made sambar powder at most Indian grocery stores. Or, if you’re feeling ambitious, you can make your own!

Spices: Mustard & Fenugreek Seed Significance
Mustard seeds and fenugreek seeds are a classic tempering duo. They add a wonderful aroma and depth of flavor. Don’t skip them!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the Tamarind: Start by soaking the tamarind in about 1 cup of hot water for 15 minutes. Once softened, extract the juice and set it aside.
2. Cook the Dal: In a pressure cooker, combine the toor dal with 1.25 cups of water. Pressure cook for 4 whistles, or until the dal is soft and easily mashed. Once cooled, lightly mash the dal with a spoon or whisk.
3. Sauté the Ladies Finger: Wash and dry the ladies finger, then cut it into 1-inch pieces. Heat sesame oil in a pan and sauté the okra until the slime reduces and you see black spots forming. This is crucial for preventing a slimy sambar! Set aside.
4. Temper the Spices: Heat oil or ghee in a separate pan. Add mustard seeds and wait for them to splutter. Then, add fenugreek seeds, asafoetida, and curry leaves. Let them sizzle for a few seconds until fragrant.
5. Build the Base: Add chopped onions to the pan and sauté until translucent. If using, add chopped tomatoes and green chillies. Cook for another 2 minutes.
6. Combine & Simmer: Transfer the spiced onion mixture to a large pot. Add the tamarind juice, 2.25 cups of water, turmeric powder, sambar powder, salt, and the sautéed ladies finger. Bring to a boil and simmer for 8-10 minutes.
7. Add the Dal: Gently mix in the cooked and mashed toor dal. Simmer for another 2-3 minutes, allowing the flavors to meld. Adjust the consistency with water if needed – some like it thicker, some like it thinner!
8. Garnish & Serve: Garnish with fresh curry leaves and serve hot with rice, idli, dosa, or vada.

Expert Tips

Want to take your Sambar to the next level? Here are a few of my secrets:

Achieving the Right Sambar Consistency
The perfect sambar consistency is somewhere between a soup and a stew. Add water gradually until you reach your desired thickness.

Preventing Discoloration of Ladies Finger
A little lemon juice can help prevent the ladies finger from discoloring. Add a squeeze towards the end of cooking.

Blooming the Spices for Maximum Flavor
Don’t rush the tempering process! Allowing the spices to sizzle in hot oil releases their full aroma and flavor.

Mastering the Tamarind Extraction
For a smoother tamarind extract, use warm (not boiling) water and massage the tamarind block to release its pulp.

Variations

Sambar is incredibly versatile! Here are a few ways to customize it:

Vegan Sambar: Simply ensure you’re using oil instead of ghee for the tempering.

Gluten-Free Sambar: This recipe is naturally gluten-free!

Spice Level Adjustments (Mild, Medium, Hot): Adjust the number of green chillies to control the heat. For a milder sambar, remove the seeds from the chillies.

Festival Adaptations (Pongal, Onam): During festivals like Pongal and Onam, some families add a touch of jaggery (gur) for a slightly sweet and savory flavor.

Adding Different Vegetables: Feel free to add other vegetables like drumsticks, eggplant, pumpkin, or carrots.

Serving Suggestions

Sambar is best enjoyed with:

• Steaming hot rice
• Soft and fluffy idlis
• Crispy dosas
• Savory vadas
• A side of papadums

Storage Instructions

Leftover sambar can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually develop even more overnight! You can also freeze it for longer storage.

FAQs

What is the best way to reduce the sliminess of ladies finger in sambar?
Sautéing the ladies finger in sesame oil until it turns slightly dark and the slime reduces is the key!

Can I make sambar ahead of time? How does it affect the flavor?
Yes! Sambar actually tastes better the next day as the flavors meld together.

What is the difference between sambar powder brands, and which one is best?
Sambar powder blends vary. Experiment with different brands to find one you like. MTR and Swad are popular choices.

Can I use a different dal instead of toor dal?
While toor dal is traditional, you can use moong dal (split yellow lentils) as a substitute, but the flavor will be slightly different.

How can I adjust the sourness of the sambar?
Add more or less tamarind juice to adjust the sourness. You can also add a squeeze of lemon juice at the end.

What is the significance of asafoetida (hing) in sambar?
Asafoetida adds a unique umami flavor and aids in digestion. It’s a key ingredient in many Indian dishes.

Enjoy this authentic Toor Dal & Ladies Finger Sambar recipe! I hope it brings a little bit of South Indian sunshine to your kitchen. Let me know how it turns out in the comments below!