Authentic Toor Dal Sambar Recipe – Shallots & Hing Flavors

Last Updated on 2 months by Neha Deshmukh

Authentic Toor Dal Sambar Recipe – Shallots & Hing Flavors

Hey everyone! If you’re anything like me, a comforting bowl of sambar is practically a hug in a bowl. It’s one of those dishes that just feels like home, and I’m so excited to share my go-to recipe with you today. This isn’t just any sambar, though – it’s packed with flavour from shallots and a generous pinch of hing (asafoetida), making it extra special.

Why You’ll Love This Recipe

This toor dal sambar is a classic for a reason! It’s incredibly flavorful, relatively easy to make, and so versatile. It’s perfect with rice, idli, dosa, vada… honestly, you name it! I first made this recipe when I was trying to recreate my grandmother’s sambar, and after a few tries, I think I finally got it just right. You will too!

Ingredients

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

• 1/3 cup Toor dal (approx. 150g)
• 1/8 tsp Turmeric powder (approx. 0.5g)
• 1 Red chilli (whole, dried)
• Few Curry leaves (approx. 10-12)
• 2 drops Cooking oil
• 1 tbsp + 1 tsp Cooking oil + Ghee
• 1/2 tsp Mustard seeds (approx. 2.5g)
• 1/3 tsp Methi seeds (approx. 1.5g)
• 1 Red chilli (whole, dried)
• 3-4 Green chillies, slit (adjust to your spice preference)
• 20 Small onions/Shallots, peeled (approx. 150g)
• 1 Tomato, chopped (approx. 100g)
• 2 pinches Hing/Asafetida (approx. 0.2g)
• Big gooseberry size Tamarind (approx. 20g)
• 1/4 tsp Turmeric powder (approx. 1g)
• 1/4 tsp Sugar or jaggery (approx. 2.5g)
• 1-1.5 tsp Sambar powder (approx. 5-7.5g)
• Salt & water, to taste
• Few Coriander leaves, chopped (for garnish)

Ingredient Notes

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

• Shallots (Small Onions): Don’t skip these! They lend a sweetness and depth of flavour that regular onions just can’t match. They’re a staple in South Indian cooking for a reason.
• Hing (Asafetida): This is essential. It adds a unique umami flavour and aids digestion. A little goes a long way, so don’t overdo it! If you’re not familiar with hing, it has a pungent smell in its raw form, but it mellows out beautifully when cooked.
• Sambar Powder: There are so many different sambar powder brands out there! Each region in South India has its own blend. Experiment to find one you love. Some are more tangy, others spicier. I personally like [mention a brand if you have a preference, otherwise omit].
• Sugar or Jaggery: This is a personal preference. Sugar gives a cleaner sweetness, while jaggery adds a more complex, caramel-like flavour. I often use jaggery for a more rustic taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s cook the dal. In a pressure cooker, combine the toor dal, 1/8 tsp turmeric powder, the whole red chilli, a few curry leaves, and 2 drops of cooking oil. Add about 2 cups of water and pressure cook until the dal is soft and mushy (usually 3-4 whistles). Once cooled, gently mash the dal and set aside.
2. Next, soak the tamarind in about 1 cup of warm water for at least 15-20 minutes. Squeeze out the juice and set aside.
3. Now for the tempering! Heat 1 tbsp oil and 1 tsp ghee in a kadai (or a deep pan). Once hot, add the mustard seeds. When they splutter, add the methi seeds, another whole red chilli, and the slit green chillies.
4. Add the shallots and sauté until they turn translucent and slightly golden brown. Then, add the chopped tomato and a few curry leaves. Sauté until the tomatoes soften but still hold their shape.
5. Stir in the tamarind juice, 1/4 tsp turmeric powder, sambar powder, hing, and salt. Bring the mixture to a boil and let it simmer for about 5-7 minutes, until the onions are fully softened.
6. Add the mashed dal to the kadai and mix well. Add water to adjust the consistency to your liking – I prefer mine slightly thick. Add the sugar or jaggery and simmer for another 2 minutes.
7. Finally, garnish with fresh coriander leaves and a teaspoon of ghee. Let the sambar rest for at least 30 minutes before serving. This allows the flavours to meld together beautifully.

Expert Tips

• Don’t be afraid to adjust the amount of sambar powder and chillies to suit your taste.
• If you don’t have a pressure cooker, you can cook the dal in a pot on the stovetop. It will take longer, about 45-60 minutes.
• For a richer flavour, use a combination of oil and ghee for the tempering.

Variations

• Vegan Sambar Adaptation: Simply omit the ghee and use oil for the tempering.
• Spice it Up: Add an extra green chilli or a pinch of cayenne pepper for a spicier kick. My friend, Priya, loves to add a tiny bit of sambar masala for extra heat!
• Vegetable Sambar: Feel free to add your favourite vegetables like drumsticks, okra, pumpkin, or eggplant. Add them along with the tomatoes and cook until tender.

Gluten-Free Sambar Confirmation

Good news! This recipe is naturally gluten-free. Just double-check the label on your sambar powder to ensure it hasn’t been processed in a facility that also handles gluten-containing ingredients.

Spice Level Adjustment (Mild to Spicy)

• Mild: Use only 1-2 green chillies and reduce the amount of sambar powder to 1 tsp.
• Spicy: Add 3-4 green chillies and increase the sambar powder to 1.5 tsp. You can also add a pinch of cayenne pepper.

Festival Adaptations (Pongal/ Makar Sankranti)

Sambar is a must-have during Pongal and Makar Sankranti! You can make a larger batch and serve it with Pongal (a rice and lentil dish) and Vada.

Serving Suggestions

This sambar is amazing with:

• Steaming hot rice
• Idli and Dosa
• Vada
• Uttapam

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 flavours develop! You can also freeze it for up to a month.

FAQs

What type of dal is best for sambar?

Toor dal is the most commonly used dal for sambar, but you can also use moong dal or a combination of both.

Can I make sambar without tamarind? What can I substitute?

Yes, you can! You can substitute tamarind with lemon juice or amchur (dried mango powder). Use about 2-3 tablespoons of lemon juice or 1-2 tablespoons of amchur for every big gooseberry size of tamarind.

What is the purpose of adding hing (asafoetida) to sambar?

Hing adds a unique umami flavour and aids digestion. It also helps to balance the flavours of the sambar.

How can I adjust the sourness of the sambar?

If the sambar is too sour, add a little more sugar or jaggery. If it’s not sour enough, add a little more tamarind juice.

Can I make sambar ahead of time? How long will it keep?

Yes, you can! Sambar can be made ahead of time and stored in the refrigerator for up to 3-4 days.

What is the difference between sambar powder brands, and how do I choose one?

Sambar powder brands vary in their spice levels and flavour profiles. Some are more tangy, others spicier. Experiment to find one you love! Look for brands that use high-quality ingredients and have a good reputation.

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