Authentic Tur Dal Sambar Recipe – Tamarind & Sambar Powder

Last Updated on 2 months by Neha Deshmukh

Authentic Tur Dal Sambar Recipe – Tamarind & Sambar Powder

Introduction

Oh, sambar! Just the word conjures up memories of cozy South Indian lunches at my grandmother’s place. It’s the comfort food, isn’t it? This tur dal sambar is a recipe I’ve perfected over the years, and it’s one I always come back to. It’s a little tangy, a little spicy, and utterly delicious with rice, idli, or even a simple dosa. I’m so excited to share my version with you!

Why You’ll Love This Recipe

This sambar isn’t just about flavor; it’s about balance. The earthy tur dal, the sweetness of tomatoes, the tang of tamarind, and the aromatic sambar powder all come together beautifully. It’s a surprisingly easy dish to make, even if you’re new to South Indian cooking. Plus, it’s incredibly versatile – you can adjust the spice level and ingredients to suit your taste.

Ingredients

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

• 1 cup tur dal (split pigeon peas)
• 1.5 cups roughly chopped tomatoes
• 1 cup sliced pearl onions (shallots)
• 1 teaspoon turmeric powder
• 1 pinch asafoetida (hing)
• 1 teaspoon tamarind
• 2-3 teaspoons sambar powder
• 1-2 slit green chilies (adjust to your spice preference)
• 1-1.5 tablespoon sesame oil
• 1 teaspoon mustard seeds
• 2-3 dry red chilies
• 1 sprig curry leaves

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Tur Dal: The Heart of Sambar
Tur dal is the star here. Make sure you use good quality dal, and rinse it well before cooking. About 200g of tur dal is equivalent to 1 cup.

Pearl Onions: A South Indian Staple
Pearl onions (shallots) add a lovely sweetness. If you can’t find them, you can substitute with a small regular onion, but the flavor won’t be quite the same.

Tamarind: The Tangy Secret
Tamarind provides that signature tangy flavor. I prefer using tamarind paste, but you can also use a small block of tamarind soaked in hot water.

Sambar Powder: Regional Variations & Blends
Sambar powder is where things get interesting! There are so many regional variations. Feel free to use your favorite brand, or even make your own if you’re feeling ambitious.

Asafoetida (Hing): A Digestive Aid & Flavor Enhancer
Don’t skip the asafoetida! It adds a unique umami flavor and is also known for its digestive properties. A little goes a long way.

Sesame Oil: Traditional Flavor Profile
Sesame oil is traditionally used in South Indian cooking and adds a wonderful nutty aroma. You can substitute with vegetable oil if needed, but sesame oil really elevates the flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the tamarind in 3 tablespoons of hot water for about 15-20 minutes. Once softened, strain the pulp and set it aside. This gives you a smooth, flavorful base.
2. Next, blend the tomatoes into a smooth puree. This ensures a lovely texture in the final sambar.
3. Now, for the dal! Pressure cook the tur dal, tomato puree, pearl onions, turmeric powder, and asafoetida with 1.25 cups of water for 8-10 whistles. (If you don’t have a pressure cooker, you can cook the dal in a pot on the stovetop, but it will take longer – about 45-60 minutes).
4. Once the pressure has released, mash the cooked dal mixture. Add the tamarind pulp, sambar powder, salt, and 1.5-2 cups of water. Simmer for 10-12 minutes, allowing the flavors to meld.
5. While the sambar simmers, let’s make the tempering! Heat the sesame oil in a small pan. Add the mustard seeds and wait for them to splutter. Then, add the dry red chilies and curry leaves, and finally, the asafoetida. Be careful not to burn the spices!
6. Pour the tempering over the simmering sambar. Let the flavors infuse for about 5 minutes.

Expert Tips

• Don’t overcook the dal – you want it to be soft but still hold its shape.
• Adjust the amount of sambar powder and green chilies to your liking.
• A pinch of jaggery (gur) can balance the flavors beautifully.

Variations

• Vegan Sambar Adaptation: This recipe is naturally vegan! Just double-check your sambar powder doesn’t contain any hidden animal products.
• Gluten-Free Confirmation: This recipe is naturally gluten-free.
• Spice Level Adjustment: If you like it milder, reduce the number of green chilies or remove the seeds. For extra heat, add a pinch of red chili powder.
• Festival Adaptations (Pongal, Onam): During festivals like Pongal and Onam, I sometimes add a handful of chopped vegetables like drumsticks, pumpkin, or eggplant to the sambar.

Serving Suggestions

Sambar is incredibly versatile! It’s fantastic with:

• Steaming hot rice
• Crispy idli
• Soft dosa
• Vada
• Even as a dipping sauce for pakoras!

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 develop! You can also freeze it for longer storage.

FAQs

What type of dal is best for sambar?
Tur dal (split pigeon peas) is the most commonly used dal for sambar, but you can also use masoor dal (red lentils) or a combination of dals.

Can I make sambar ahead of time?
Absolutely! Sambar is a great make-ahead dish. The flavors actually improve with time.

How do I adjust the tamarind pulp to my taste?
Start with the amount specified in the recipe and add more, a little at a time, until you reach your desired level of tanginess.

What is the purpose of asafoetida in sambar?
Asafoetida adds a unique umami flavor and aids in digestion. It’s a key ingredient in many South Indian dishes.

Can I use sambar masala instead of sambar powder?
While you can use sambar masala, it’s usually a pre-mixed blend that includes other spices. Sambar powder allows you to control the flavor profile more precisely.