Authentic Toor Dal Sambar Recipe – Tamarind & Sambar Powder

Last Updated on 2 months by Neha Deshmukh

Authentic Toor Dal Sambar Recipe – Tamarind & Sambar Powder

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 recipe is for a classic toor dal sambar, bursting with tangy tamarind and fragrant sambar powder. It’s easier than you think, and I’m here to walk you through every step.

Why You’ll Love This Recipe

This sambar is a flavour explosion! It’s tangy, slightly spicy, and incredibly satisfying. It’s also wonderfully versatile – perfect with rice, idli, dosa, vada… you name it! Plus, it’s a great way to get a healthy dose of protein and fiber.

Ingredients

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

• ½ cup Toor dal (split pigeon peas) – about 150g
• 2 tablespoons Tamarind extract
• 2 Tomatoes
• 3 Green chillies
• 1 teaspoon Sambar powder
• ¼ teaspoon Turmeric powder – about 1g
• 2 tablespoons Coriander leaves, chopped
• 15 Small onions (shallots)
• 1 Red chilli
• 1 tablespoon Ghee (for tempering)
• 2 teaspoons Ghee (for finishing)
• ½ teaspoon Mustard seeds
• 1 teaspoon Cumin seeds/ jeera
• 1 sprig Curry leaves
• ¼ teaspoon Asafoetida / Hing

Ingredient Notes

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

Toor Dal: Choosing the Right Lentils

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 better. A quick rinse before soaking helps remove any dust.

Tamarind: The Sour Backbone of Sambar

Tamarind provides that signature tang. You can use tamarind paste or pulp, but I prefer making an extract from a block of tamarind for the freshest flavour. Soak about a lemon-sized piece in warm water for 30 minutes, then squeeze out the pulp.

Sambar Powder: Regional Variations & Homemade Options

Sambar powder is where things get interesting! There are so many regional variations. You can buy a good quality pre-made sambar powder, or even make your own if you’re feeling ambitious. Homemade allows you to customize the spice level and flavour profile.

Asafoetida (Hing): A Digestive Aid & Flavor Enhancer

Don’t skip the hing! It adds a unique savoury flavour and is also known for its digestive properties. A little goes a long way – it’s quite potent.

Small Onions (Shallots): A South Indian Staple

Small onions, or shallots, have a milder, sweeter flavour than regular onions. They’re essential in South Indian cooking and add a lovely depth to the sambar.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the toor dal in water for about 30 minutes. This helps it cook faster. Then, drain the dal and add it to a pressure cooker with 2 cups of water, ¼ teaspoon of turmeric powder, a pinch of asafoetida, and a red chilli. Pressure cook for 4-5 whistles, or until the dal is soft and mushy.
2. While the dal is cooking, extract the juice from your tamarind. Set aside.
3. Once the dal is cooked, gently mash it with a spoon or a potato masher. Don’t overdo it – a little texture is nice.
4. Now for the tempering! Heat 1 tablespoon of ghee in a pan over medium heat. Add the mustard seeds and let them splutter. Then, add the cumin seeds, curry leaves, and asafoetida. Let this sizzle for a few seconds until fragrant.
5. Add the small onions and green chillies to the pan. Sauté for a minute or two, until the onions are slightly translucent. Then, add the chopped tomatoes and salt. Cook until the tomatoes soften and become mushy.
6. Pour in the tamarind juice and about 1 cup of water. Add the sambar powder and salt to taste. Bring the mixture to a boil, then reduce the heat and simmer for about 5 minutes, allowing the flavours to meld.
7. Add the mashed dal to the pan and stir well. Simmer for another 2-3 minutes, allowing the dal to absorb the flavours.
8. Finally, stir in the chopped coriander leaves and drizzle with 2 teaspoons of ghee. Serve hot!

Expert Tips

• Don’t be afraid to adjust the amount of sambar powder and green chillies to suit your spice preference.
• If the sambar is too thick, add a little more water. If it’s too thin, simmer for a few more minutes.
• A pinch of jaggery (gur) can balance the flavours beautifully.

Variations

• Vegan Sambar Adaptation: Simply substitute the ghee with a neutral-flavored oil like sunflower or coconut oil.
• Gluten-Free Sambar (Naturally Gluten-Free): This recipe is naturally gluten-free! Just double-check the ingredients in your sambar powder to ensure it doesn’t contain any gluten-based additives.
• Spice Level Adjustment: Mild to Spicy: Reduce or omit the green chillies and red chilli for a milder sambar. Add more 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 mix of vegetables like drumsticks, pumpkin, and eggplant.

Serving Suggestions

Sambar is incredibly versatile! Serve it with:

• Steaming hot rice
• Crispy dosas
• Soft idlis
• Vada
• Uttapam

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 develop! You can also freeze it for longer storage.

FAQs

What is the best type of toor dal to use for sambar?

Look for good quality, bright yellow toor dal. Freshness matters!

Can I make sambar without a pressure cooker?

Yes, but it will take longer. Soak the dal overnight and cook it in a pot with plenty of water until it’s soft and mushy.

How do I adjust the sourness of the sambar?

Add more or less tamarind extract to taste. You can also add a squeeze of lemon juice if needed.

What can I substitute for asafoetida (hing)?

While nothing exactly replicates the flavour of hing, you can try a pinch of garlic powder or onion powder as a substitute.

How long does sambar stay fresh in the refrigerator?

Sambar will stay fresh in the refrigerator for up to 3 days.