Authentic Vegetable Sambar Recipe – Tamarind & Besan Dal

Last Updated on 2 months by Neha Deshmukh

Authentic Vegetable Sambar Recipe – Tamarind & Besan Dal

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 vegetable sambar recipe is a little piece of that nostalgia for me, and I’m so excited to share it with you. It’s a vibrant, flavorful lentil stew packed with veggies and a lovely tang from tamarind. Trust me, once you get the hang of it, you’ll be making this regularly!

Why You’ll Love This Recipe

This isn’t just any sambar recipe. It’s a balanced blend of flavors – savory, tangy, and just a hint of spice. It’s relatively easy to make, even for beginners, and it’s incredibly versatile. Plus, it’s a fantastic way to get your daily dose of vegetables! It’s perfect with rice, idli, dosa, or even vada.

Ingredients

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

• 1/3 cup Toor dal (split pigeon peas) – about 150g
• 1 Carrot, chopped – about 100g
• 1 Potato, chopped – about 100g
• Small berry size Tamarind – about 10g
• 2 Tomatoes, chopped – about 200g
• 10 Small onions / shallots, peeled – about 150g
• Few Curry leaves – about 10-12 leaves
• 1.5 tsp Sambar powder
• A pinch of Turmeric powder – about 1/4 tsp
• 1/4 tsp Asafetida (hing)
• 1 tbsp Besan flour (gram flour) – about 10g
• 1/2 tsp Mustard seeds
• 1/4 tsp Methi seeds (fenugreek seeds)
• 1/2 tsp Urad dal (split black lentils)
• 1 Red chilli, dried
• 1 Green chilli, slit
• Few Coriander leaves, chopped – for garnish

Ingredient Notes

Let’s talk ingredients! A few things can really make or break a good sambar.

• Tamarind: This is key for that signature tangy flavor. I prefer using a small, concentrated piece of tamarind and soaking it in warm water to extract the pulp. You can find tamarind paste in most Indian grocery stores, but the berry gives a fresher taste.
• Toor Dal: I like to use the split pigeon peas that are a pale yellow color. They cook quickly and give a lovely texture. Make sure it’s fresh – older dal can take longer to cook and might not have the best flavor.
• Sambar Powder: This is where things get interesting! Sambar powder blends vary so much by region and family. Some are spicier, some are more aromatic. Feel free to use your favorite brand. If you’re feeling ambitious, you can even make your own!
• Besan Flour: Don’t skip this! The besan adds a lovely thickness and a subtle nutty flavor to the sambar. It helps bind everything together beautifully.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s cook the dal. Pressure cook the toor dal with the chopped carrot, potato, turmeric powder, asafetida, and a drop of oil. Add about 2 cups of water. Cook for 1 whistle on low flame. Once the pressure releases, mash the dal lightly and set it aside.
2. Next, prepare the besan slurry. In a small bowl, mix the besan flour with 1/4 cup of water to form a smooth, lump-free slurry. Set this aside – we’ll add it later.
3. Now for the tempering! Heat about 2 tablespoons of oil in a kadai (or a deep pan). Add the mustard seeds. Once they splutter, add the methi seeds, urad dal, red chilli, and green chilli. Let them sizzle for a few seconds.
4. Add the shallots and curry leaves. Sauté until the shallots turn golden brown and fragrant. Then, add the asafetida and chopped tomatoes. Cook until the tomatoes soften and become mushy.
5. Pour in the tamarind extract (the water you soaked the tamarind in, strained to remove any seeds). Add the sambar powder and about 2-3 cups of water. Bring the mixture to a boil.
6. Add the cooked vegetables and mashed dal to the boiling sambar. Simmer for about 5 minutes, allowing the flavors to meld together.
7. Now, slowly stir in the besan slurry, a little at a time, to thicken the sambar. Keep stirring to prevent lumps from forming. If the sambar becomes too thick, add a little more water to adjust the consistency.
8. Finally, garnish with fresh coriander leaves. For an extra touch of richness, you can add a teaspoon of ghee before serving.

Expert Tips

• Don’t overcook the vegetables! You want them to retain some texture.
• Adjust the amount of sambar powder and chilli to your spice preference.
• A good sambar is all about balance. Taste as you go and adjust the tamarind, salt, and spice levels accordingly.

Variations

• Vegan Adaptation: This recipe is already naturally vegan! Just ensure your sambar powder doesn’t contain any animal-derived ingredients.
• Spice Level Adjustment: My family loves a bit of heat, but you can easily reduce the amount of green chilli or omit the red chilli altogether for a milder sambar.
• Festival/Special Occasion Sambar: For Pongal or Onam, I like to add a handful of drumsticks and a small piece of pumpkin to the sambar for extra flavor and festivity.

Serving Suggestions

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

• With fluffy white rice and a dollop of ghee.
• As an accompaniment to idli, dosa, or vada.
• With steamed rice and papadums for a simple yet satisfying meal.

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 have had time to develop! You can also freeze it for longer storage.

FAQs

• What type of Toor Dal is best for Sambar? The pale yellow split pigeon peas are ideal. They cook quickly and have a nice texture.
• Can I make Sambar without Tamarind? Yes, you can! Substitute with 1-2 tablespoons of lemon juice or a small amount of amchur (dry mango powder).
• How do I adjust the consistency of the Sambar? Add more water to thin it out, or more besan slurry to thicken it.
• What is the purpose of adding Besan flour to Sambar? It adds thickness, a subtle nutty flavor, and helps bind the ingredients together.
• Can I make Sambar in an Instant Pot? Absolutely! Use the pressure cook function for the dal and then switch to sauté mode for the tempering.