Authentic Toor Dal Sambar Recipe – Potatoes & Beans

Last Updated on 2 months by Neha Deshmukh

Authentic Toor Dal Sambar Recipe – Potatoes & Beans

Introduction

There’s just something about a steaming bowl of sambar that feels like home, doesn’t there? It’s the kind of dish my grandmother always made, filling the house with the most incredible aroma. This toor dal sambar, with its comforting blend of lentils, vegetables, and a tangy-spicy tempering, is a staple in South Indian cuisine, and honestly, in my kitchen too! It’s perfect with rice, idli, dosa, or even a simple flatbread. I’m so excited to share my version with you – it’s a little bit of sunshine in a bowl.

Why You’ll Love This Recipe

This sambar isn’t just delicious; it’s also incredibly satisfying. It’s packed with protein from the toor dal and brimming with nutrients from the vegetables. Plus, the complex flavors – the earthy lentils, the tangy tamarind, and the aromatic spices – are just chef’s kiss. It’s a relatively easy recipe, even for those new to South Indian cooking, and it’s a fantastic way to impress your family and friends.

Ingredients

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

• 1 cup toor dal (split pigeon peas) – about 200g
• 3.5 cups water (840ml)
• 1 tsp turmeric powder (about 5g)
• 1.5 cups diced tomatoes (about 360g)
• 2 tbsp sambar powder (about 30g)
• 1 tsp Kashmiri chili powder (about 5g)
• 1-2 green chilies, slit lengthwise
• 1 tsp kosher salt (about 6g)
• 10-12 pearl onions, peeled
• 1 cup green beans, trimmed and chopped (about 150g)
• 1-2 small potatoes, peeled and cubed
• 2 tbsp tamarind paste (about 30g)
• 1-2 tbsp chopped cilantro, for garnish
• 2 tbsp vegetable oil (about 30ml)
• 2 tsp mustard seeds (about 10g)
• 1 tsp cumin seeds (about 5g)
• 4-5 dried red chilies
• 20-25 curry leaves

Ingredient Notes

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

Toor Dal: The Heart of Sambar
Toor dal is the star of the show. Make sure you use good quality dal, and rinse it well before cooking. This helps remove any dust or impurities.

Sambar Powder: Regional Variations & Homemade Options
Sambar powder is a blend of spices that gives sambar its signature flavor. You can find pre-made sambar powder at most Indian grocery stores. There are regional variations, so feel free to experiment! Or, if you’re feeling ambitious, you can make your own – it’s surprisingly easy and allows you to customize the spice level.

Kashmiri Chili Powder: For Color and Mild Heat
Kashmiri chili powder adds a beautiful red color to the sambar without adding too much heat. If you don’t have it, you can substitute with regular chili powder, but use a little less.

Tamarind Paste: Balancing Tartness
Tamarind paste provides the essential tangy flavor. If you’re using a block of tamarind, soak it in warm water for about 30 minutes, then extract the pulp.

Mustard Seeds & Curry Leaves: The South Indian Flavor Base
These two are essential for that authentic South Indian flavor. Don’t skip them! The mustard seeds should pop and splutter in the hot oil, and the curry leaves will release their amazing aroma.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Cook the Dal: In a pot, combine the toor dal, water, and turmeric powder. Bring to a boil, then reduce heat and simmer for 20-30 minutes, or until the dal is tender and easily mashed.
2. Build the Flavor: Add the diced tomatoes, sambar powder, Kashmiri chili powder, and green chilies to the cooked dal. Simmer for another 20-30 minutes, stirring occasionally, until the lentils break down and the mixture thickens.
3. Add the Veggies: Now, add the par-boiled potatoes, green beans, pearl onions, and salt. Continue to simmer for 5-10 minutes, or until the vegetables are tender-crisp.
4. Prepare the Tempering: This is where the magic happens! In a small pan, heat the vegetable oil over medium heat. Add the mustard seeds and cumin seeds. Once the mustard seeds start to pop and splutter, add the dried red chilies and curry leaves. Fry for about 30-40 seconds, until the curry leaves are fragrant. Be careful not to burn the spices!
5. Combine & Finish: Pour the tempering into the sambar. Stir in the tamarind paste and chopped cilantro. Add a little more water if the sambar is too thick. Simmer for another 5 minutes to allow the flavors to meld.
6. Taste & Serve: Give it a final taste and adjust the seasoning as needed. Serve hot with rice, idli, dosa, or your favorite flatbread.

Expert Tips

• Don’t be afraid to adjust the amount of sambar powder and chili powder to your liking.
• Par-boiling the potatoes helps them hold their shape during the simmering process.
• A pinch of asafoetida (hing) in the tempering adds a lovely depth of flavor.

Variations

• Vegan Sambar Adaptation: This recipe is naturally vegan! Just ensure your sambar powder doesn’t contain any animal-derived ingredients.
• Gluten-Free Sambar (Naturally Gluten-Free): Sambar is naturally gluten-free, making it a great option for those with dietary restrictions.
• Spice Level Adjustment: Mild to Spicy: Reduce or omit the green chilies and Kashmiri chili powder for a milder sambar. Add more chili powder for a spicier kick. My friend, Priya, loves to add a pinch of cayenne pepper for extra heat!
• Festival Adaptations: Pongal & Onam Sambar: During Pongal and Onam, sambar is often made with a specific set of vegetables and a slightly different spice blend. Feel free to research regional variations for these festivals.

Serving Suggestions

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

• With fluffy white rice and a dollop of ghee.
• Alongside crispy dosas or soft idlis.
• As a side dish with vegetable biryani.
• With medu vada (savory lentil donuts).

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 have had time to develop! You can also freeze sambar for up to 2 months.

FAQs

What is the best type of dal to use for sambar?
Toor dal is the most traditional and widely used dal for sambar. However, you can also use moong dal (split yellow lentils) or a combination of both.

Can I make sambar ahead of time?
Absolutely! Sambar is a great make-ahead dish. It actually benefits from sitting overnight, allowing the flavors to meld.

How do I adjust the consistency of the sambar?
If the sambar is too thick, add a little more water. If it’s too thin, simmer it for a few more minutes to allow it to reduce.

What can I substitute for tamarind paste?
If you don’t have tamarind paste, you can use lemon juice or amchur powder (dried mango powder) as a substitute, but the flavor will be slightly different.

Can I add other vegetables to this sambar recipe?
Definitely! Feel free to add other vegetables like drumsticks, eggplant, pumpkin, or carrots. Just adjust the cooking time accordingly.