Authentic Tuvar Dal Sambar Recipe – Pearl Onion & Tamarind Flavors

Last Updated on 1 month by Neha Deshmukh

Authentic Tuvar Dal Sambar Recipe – Pearl Onion & Tamarind Flavors

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. I first learned to make sambar from my ajji (grandmother), and this recipe, with its lovely balance of tangy tamarind and sweet pearl onions, is a version I’ve perfected over the years. It’s a little bit of South India right here, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This Tuvar Dal Sambar is special. It’s packed with flavour, incredibly satisfying, and surprisingly easy to make once you get the hang of it. The pearl onions add a delicate sweetness that complements the tangy tamarind beautifully. Plus, it’s a wonderfully versatile dish – perfect with rice, idli, dosa, or even a side with roti.

Ingredients

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

• 1 cup Tuvar Dal (split pigeon pea) – about 200g
• 1 teaspoon Turmeric Powder – about 4g
• 2 dry red chilies
• 1 teaspoon Mustard Seeds – about 5g
• 1 teaspoon Urad Dal (split black lentils) – about 6g
• 3-4 Fenugreek Seeds
• 9-10 Curry Leaves
• 1 pinch Asafoetida (hing)
• 20-22 Pearl Onions
• 1 small tomato, diced
• 2 tablespoons Tamarind – about 30g
• 2 teaspoons Sambar Powder – about 8g
• 2 tablespoons Oil – about 30ml
• Salt to taste
• Fresh Coriander leaves, for garnish

Ingredient Notes

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

Tuvar Dal: Choosing the Right Split Pigeon Pea
Tuvar dal is the star, so choose a good quality one. Look for dal that’s bright yellow and doesn’t have any stones mixed in. A quick rinse before cooking is always a good idea.

Turmeric Powder: Benefits and Varieties
Turmeric isn’t just for colour! It adds a lovely earthy flavour and has amazing health benefits. I prefer a good quality, vibrant turmeric powder for the best results.

Pearl Onions: A Regional Specialty
Pearl onions (shallots) are a South Indian staple in sambar. They have a milder, sweeter flavour than regular onions. If you can’t find them, you can substitute with small red onions, but the flavour won’t be quite the same.

Tamarind: The Sour Backbone of Sambar
Tamarind provides that signature tangy flavour. You can use tamarind pulp or a block of tamarind. I usually use a block and soak it in hot water to extract the pulp.

Sambar Powder: Homemade vs. Store-Bought
Sambar powder is a blend of spices that gives sambar its unique flavour. You can buy it pre-made, or make your own! Homemade is fantastic if you have the time, but a good quality store-bought version works perfectly well.

Mustard Seeds & Urad Dal: The Tempering Duo
These two are essential for the tempering (tadka), which is what gives sambar its aromatic base. Don’t skip this step!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the tuvar dal thoroughly. Add it to a pressure cooker with the turmeric powder and about 3-4 cups of water. Pressure cook for 7-8 whistles, or until the dal is soft and mushy.
2. While the dal is cooking, soak the tamarind in about 1 cup of hot water for 20 minutes. Also, soak the pearl onions in a separate bowl of water for the same amount of time. This helps them peel easily.
3. Once the dal is cooked, gently mash it with a spoon or a potato masher. Set aside.
4. Now for the tempering! Heat the oil in a large pan or pot. Add the mustard seeds and urad dal. Let them splutter – this is important for releasing their flavour.
5. Add the dry red chilies (broken into pieces), fenugreek seeds, curry leaves, and asafoetida. Sauté for a few seconds until fragrant.
6. Drain the pearl onions and add them to the pan. Sauté until they turn translucent and slightly golden.
7. Add the diced tomato and cook until it softens and breaks down.
8. Strain the tamarind pulp, discarding the seeds and fibres. Add the tamarind pulp to the pan, along with about 1-2 cups of water. Bring to a simmer and cook for 7-8 minutes, allowing the flavours to meld.
9. Stir in the sambar powder and the mashed dal. Add more water if needed to adjust the consistency.
10. Season with salt to taste. Simmer for another 5-6 minutes, stirring occasionally.
11. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t be afraid to adjust the amount of sambar powder to your liking.
• For a smoother sambar, you can blend a portion of the cooked dal before adding it to the pan.
• The tempering is key! Make sure the mustard seeds splutter before adding the other ingredients.

Variations

• Vegan Sambar Adaptation: This recipe is naturally vegan! Just ensure your sambar powder doesn’t contain any animal-derived ingredients.
• Gluten-Free Sambar (Naturally Gluten-Free): Sambar is naturally gluten-free, making it a great option for those with dietary restrictions.
• Spice Level Adjustment: Mild to Spicy: Reduce or omit the red chilies 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 a must-have. Some families add vegetables like pumpkin or drumsticks to their sambar for these special occasions.

Serving Suggestions

Sambar is incredibly versatile! Serve it with:

• Steaming hot rice
• Crispy dosas or soft idlis
• Fluffy rotis or parathas
• As a side dish with a South Indian thali

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 type of dal can I substitute for Tuvar Dal?
While Tuvar Dal is traditional, you can use Moong Dal (split yellow lentils) as a substitute, though the flavour will be slightly different.

How do I adjust the tamarind pulp consistency?
If the tamarind pulp is too thick, add more water. If it’s too thin, simmer it for a longer time to reduce the liquid.

Can I make sambar powder at home?
Absolutely! There are many recipes available online. It’s a bit time-consuming, but the flavour is incredible.

What is the purpose of asafoetida (hing) in sambar?
Asafoetida adds a unique savoury flavour and aids digestion. A little goes a long way!

How can I prevent the dal from sticking to the bottom of the pressure cooker?
Ensure there’s enough water in the pressure cooker and stir occasionally during the initial stages of cooking.

Is it necessary to soak the pearl onions?
Soaking the pearl onions makes them easier to peel. If you’re short on time, you can skip this step, but peeling them will be a bit more challenging.