Authentic Toor Dal Sambar Recipe – Tamil Nadu Style

Last Updated on 2 months by Neha Deshmukh

Authentic Toor Dal Sambar Recipe – Tamil Nadu Style

Introduction

Oh, Sambar! Just the word conjures up memories of cozy family lunches and the comforting aroma filling my kitchen. This isn’t just a lentil soup; it’s a hug in a bowl, a taste of South India, and a dish I’ve perfected over the years. I first made this for my husband when we were dating, and it immediately won him over – proof that the way to a heart really is through the stomach! Today, I’m sharing my family’s authentic Toor Dal Sambar recipe with you, a Tamil Nadu style sambar that’s bursting with flavour. It’s easier than you think, and trust me, the results are worth it.

Why You’ll Love This Recipe

This sambar is special. It’s a beautiful balance of tangy, spicy, and savoury. It’s incredibly versatile – perfect with rice, idli, dosa, vada… honestly, anything! Plus, it’s packed with goodness from the lentils and vegetables. It’s a dish that truly nourishes both body and soul. And, it’s surprisingly quick to make, ready in under 30 minutes!

Ingredients

Here’s what you’ll need to create this deliciousness:

• ¼ cup Toor Dal (approx. 60g)
• 1 tsp Turmeric Powder (approx. 5g)
• 1 tsp Sambar Powder (approx. 6g)
• 1 large Tomato, chopped (approx. 200g)
• 1 tsp Tamarind Extract Pulp (approx. 15ml)
• 10-15 Garlic Cloves, crushed
• 1 pinch Sugar
• 1 tsp Oil/Ghee (approx. 5ml)
• ½ tsp Mustard Seeds (approx. 2.5g)
• ¼ tsp Methi Seeds (approx. 1.25g)
• ½ tsp Jeera (Cumin Seeds) (approx. 2.5g)
• 2 Red Chillies, broken into pieces
• As needed Curry Leaves
• As needed Coriander Leaves, chopped
• As needed Salt
• As needed Water

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Toor Dal: This is the star! Toor dal (also known as arhar dal) gives sambar its lovely texture and flavour. Make sure you use good quality dal – it cooks faster and tastes better.
• Sambar Powder: This is where things get interesting. There are so many variations of sambar powder! You can buy a pre-made blend (I recommend MTR or Aachi brands), or make your own. Homemade is fantastic if you want to control the spice level.
• Tamarind Pulp vs. Concentrate: I prefer using tamarind pulp extracted from a block of tamarind. It gives a more authentic flavour. If you’re using concentrate, start with less and add more to taste. About 1 tablespoon of concentrate equals 1 teaspoon of pulp.
• Mustard Seed Tempering: Don’t skip the tempering! It’s the foundation of sambar’s flavour. The mustard seeds must splutter in the hot oil – that’s how you know the flavour is released.
• Regional Differences: Spice levels vary hugely across South India. Some regions prefer a milder sambar, while others like it fiery hot. Feel free to adjust the number of red chillies to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s cook the dal. Add the toor dal, turmeric powder, and a drop of oil to your pressure cooker. Add about 1.5 cups of water (approx. 360ml) and cook for 3-4 whistles, or until the dal is soft and mushy. Once cooled, gently mash the dal and set aside.
2. Now for the magic – the tempering! Heat the oil or ghee in a kadai (a deep frying pan). Once hot, add the mustard seeds. Wait for them to splutter! Then, add the methi seeds, jeera, red chillies, and curry leaves. Let them sizzle for a few seconds until fragrant.
3. Add the chopped tomatoes and sauté for 1-2 minutes, until they soften slightly.
4. Pour in the tamarind extract, sambar powder, turmeric powder, salt, and a pinch of sugar. Mix everything well and let it cook for a minute.
5. Add the crushed garlic cloves and simmer for another 2 minutes. This really infuses the oil with flavour.
6. Now, add the mashed toor dal and 2 cups of water (approx. 480ml). Bring it to a boil, then reduce the heat and simmer for 3-4 minutes, until the sambar has slightly thickened.
7. Finally, garnish with fresh coriander leaves. Serve hot!

Expert Tips

• Don’t overcook the tomatoes – you want them to retain some texture.
• Adjust the amount of water to achieve your desired consistency.
• A squeeze of lemon juice at the end brightens up the flavours beautifully.
• For a richer flavour, use ghee instead of oil for the tempering.

Variations

• Vegan Sambar Adaptation: Simply ensure you use oil instead of ghee.
• Adjusting Spice Level: Reduce or increase the number of red chillies. You can also add a pinch of red chilli powder for extra heat.
• Using Different Dal: While toor dal is traditional, you can experiment with moong dal or a mix of dals.
• Festival Adaptations: During Pongal or Onam, I like to add a small piece of jaggery to the sambar for a slightly sweet and festive flavour.

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 accompaniment to vada.
• With steamed vegetables for a healthy and satisfying meal.
• And don’t forget a papad on the side for that perfect crunch!

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 meld together! You can also freeze it for up to a month.

FAQs

• What is the best way to extract tamarind pulp? Soak a small block of tamarind in warm water for about 30 minutes. Then, use your hands to mash the tamarind and extract the pulp, discarding the seeds and fibres.
• Can I make sambar powder at home? Absolutely! There are tons of recipes online. It’s a bit time-consuming, but the flavour is incredible.
• What is the significance of the tempering (tadka) in sambar? The tempering is crucial! It infuses the oil with aromatic spices, creating the base flavour of the sambar.
• Can I use a different type of dal for sambar? You can, but toor dal is the most traditional and gives the best texture. Moong dal is a good substitute.
• How can I adjust the consistency of the sambar? If it’s too thick, add more water. If it’s too thin, simmer it for a few more minutes.