Authentic Toor Dal Sambar Recipe – Tamarind & Curry Leaf Flavors

Last Updated on 2 months by Neha Deshmukh

Authentic Toor Dal Sambar Recipe – Tamarind & Curry Leaf Flavors

Introduction

Oh, sambar! Is there anything more comforting? This isn’t just a lentil soup; it’s a hug in a bowl, a taste of home, and a staple on pretty much every South Indian table. I remember learning to make sambar from my amma (mom), and honestly, it took a few tries to get it just right. But once you do, you’ll be hooked! This toor dal sambar recipe is my go-to – it’s packed with flavour from tamarind, a beautiful aroma from curry leaves, and that little something extra from hing. Let’s get cooking!

Why You’ll Love This Recipe

This sambar is seriously special. It’s relatively quick to make (about 25 minutes!), super flavorful, and incredibly versatile. It’s perfect with rice, idli, dosa, vada… honestly, anything! Plus, it’s a great way to sneak in some extra veggies. You’ll love how the tangy tamarind balances the earthy dal and the fragrant spices.

Ingredients

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

• ¼ cup toor dal (split pigeon pea) – about 75g
• 1 onion
• 1 tomato
• 1 carrot (optional, but I love the sweetness it adds!)
• 4 garlic cloves
• 2 green chillies
• ¼ tsp turmeric powder
• Salt to taste
• 1 small piece tamarind (about 20g)
• 1 tsp oil
• ½ tsp mustard seeds
• A fat pinch of hing (asafoetida)
• 1 sprig curry leaves

Ingredient Notes

Let’s talk ingredients – getting these right makes all the difference!

Toor Dal: Choosing the Right Split Pigeon Pea

Toor dal is the star of the show. Look for bright yellow, split pigeon peas. They cook relatively quickly and have a lovely, slightly nutty flavour. Rinse the dal well before using it to remove any dust or impurities.

Tamarind: Regional Variations & Flavor Profile

Tamarind is key to that signature sambar tang. You can find it in block form, paste, or concentrate. I prefer using a small piece of tamarind and extracting the pulp myself – it gives the best flavour. Different regions in India use different types of tamarind, so feel free to experiment!

Hing (Asafoetida): The Secret Umami Ingredient

Don’t skip the hing! It might smell a little funky on its own, but it adds an incredible depth of umami to the sambar. A little goes a long way, so just a pinch is perfect. If you can’t find hing, you can omit it, but it really does elevate the flavour.

Curry Leaves: Fresh vs. Dried & Their Aroma

Fresh curry leaves are best, hands down. They have a vibrant, citrusy aroma that’s irreplaceable. If you can’t find fresh, you can use dried, but use about half the amount as they’re less potent.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get the dal going. In a pressure cooker, combine the toor dal, chopped onion, tomato, carrot (if using), garlic cloves, slit green chillies, turmeric powder, salt, and 1 cup (240ml) of water.
2. Pressure cook on high heat for one whistle. Then, turn off the heat and let the pressure release naturally. This usually takes about 10-15 minutes.
3. While the dal is cooking, let’s prepare the tamarind. Soak the tamarind piece in ½ cup (120ml) of hot water for about 5 minutes.
4. Once softened, squeeze the tamarind to extract the pulp, then strain it to remove any seeds or fibers. Discard the solids.
5. Add the tamarind water to the cooked dal mixture and simmer for 5-7 minutes. This allows the flavours to meld together beautifully.
6. Now for the tadka (tempering)! Heat oil in a small pan. Add the mustard seeds and let them splutter – this is important, don’t rush it!
7. Once the mustard seeds have spluttered, stir in the hing and curry leaves. Fry for a few seconds until the curry leaves are crisp.
8. Carefully pour this tempering into the sambar. Be careful, it will splutter! Mix well and serve hot.

Expert Tips

• Don’t overcook the dal! You want it to be soft but still hold its shape.
• Adjust the amount of green chillies to your spice preference.
• For a richer flavour, you can add a tablespoon of ghee (clarified butter) to the tempering.

Variations

• Vegan Sambar Adaptation: This recipe is naturally vegan! Just ensure your oil doesn’t contain any animal products.
• Gluten-Free Sambar Confirmation: This recipe is also naturally gluten-free.
• Spice Level Adjustment: Mild to Spicy: Reduce or omit the green chillies for a milder sambar. Add an extra chilli or a pinch of red chilli powder for a spicier kick. My friend, Priya, loves to add a tiny bit of sambar powder for extra heat!
• Festival Adaptations: Pongal & Onam Sambar: During Pongal and Onam, sambar is a must-have. You can add seasonal vegetables like pumpkin or beans to make it extra festive.

Serving Suggestions

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

• With fluffy white rice and a dollop of ghee.
• Alongside crispy dosas or idlis.
• As a comforting soup on a chilly day.
• With medu vada – a match made in heaven!

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

FAQs

What is the best way to soak tamarind for sambar?

Using hot water is the key! It helps to extract the pulp quickly and efficiently. About 5-10 minutes is usually enough.

Can I use a different dal instead of toor dal in this sambar recipe?

While toor dal is traditional, you can experiment with other dals like moong dal or masoor dal. Keep in mind that the cooking time and flavour will be slightly different.

How can I adjust the consistency of the sambar?

If the sambar is too thick, add a little hot water. If it’s too thin, simmer it for a few more minutes to allow it to reduce.

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

Hing adds a unique umami flavour that enhances the overall taste of the sambar. It also aids in digestion.

Can I make sambar ahead of time and freeze it?

Absolutely! Sambar freezes beautifully. Just let it cool completely before transferring it to a freezer-safe container.