Carrot Sambar Recipe – Authentic South Indian Dal & Vegetable Stew

Last Updated on 2 months by Neha Deshmukh

Carrot Sambar Recipe – Authentic South Indian Dal & Vegetable Stew

Hey everyone! If you’re anything like me, a comforting bowl of sambar is basically a hug in a bowl. It’s one of those dishes that just feels like home, and this Carrot Sambar is a particular favourite. It’s vibrant, flavourful, and surprisingly easy to make. I first made this when I was craving something light yet satisfying, and it’s been a regular on my table ever since. Let’s get cooking!

Why You’ll Love This Recipe

This Carrot Sambar isn’t just delicious; it’s a little slice of South Indian goodness. It’s packed with nutrients from the carrots and lentils, and the aromatic spices will fill your kitchen with the most incredible scent. Plus, it’s a fantastic way to use up any leftover veggies you might have! It’s perfect for a weeknight dinner, a festive occasion, or just when you need a little comfort food.

Ingredients

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

• 2 Carrots (about 200g)
• ½ cup Toor dal + Moong dal (combined – about 100g)
• 10 Sambar onions (shallots) – or 1 large onion
• 1.5 tsp Sambar powder
• 1 Tamarind (small gooseberry size)
• 2 pinches Asafetida / Hing
• ¼ tsp Turmeric powder
• 2 tbsp Oil
• 1 tsp Mustard seeds
• ¼ tsp Fenugreek seeds
• 1 Tomato
• 5 Garlic flakes
• A few Curry leaves
• Few Coriander leaves (for garnish)

Ingredient Notes

Let’s talk about a few key ingredients to make sure your sambar turns out just right:

Toor Dal & Moong Dal Combination: Using both toor dal and moong dal creates a lovely texture and flavour. Toor dal gives it body, while moong dal cooks quicker and adds a subtle sweetness. You can use about 60% toor dal and 40% moong dal.

Sambar Onions (Shallots) – Regional Variation: Sambar onions, also known as shallots, are traditional in sambar. They have a milder, sweeter flavour than regular onions. If you can’t find them, don’t worry – a regular onion will work, but the flavour will be slightly different.

Sambar Powder – Spice Blend Breakdown: Sambar powder is the heart of this dish! You can find good quality pre-made sambar powder in Indian grocery stores. Or, if you’re feeling ambitious, you can make your own. It usually contains coriander seeds, red chillies, fenugreek seeds, cumin, and turmeric.

Tamarind – Sourness & Authenticity: Tamarind provides that signature tangy flavour. I prefer using a small piece of tamarind and making a quick extract (more on that in the FAQs!). You can also use tamarind paste, but adjust the quantity accordingly.

Asafetida (Hing) – Digestive Benefits & Flavor: Don’t skip the hing! It adds a unique umami flavour and is known for its digestive properties. A little goes a long way – it’s potent stuff!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash, peel, and slice the carrots. Peel and chop the sambar onions (or regular onion).
2. In a pressure cooker, combine the toor dal, moong dal, curry leaves, a teaspoon of ghee, turmeric powder, and 2 cups of water. Place the sliced carrots in a separate small bowl inside the pressure cooker – this helps them steam gently.
3. Pressure cook for 1 whistle on low flame. Once the pressure releases naturally, mash the dal lightly. Remove the carrots and set aside to cool.
4. Now, heat the oil in a separate pan. Add the mustard seeds and fenugreek seeds. When they splutter, add the curry leaves.
5. Sauté the chopped onions and garlic flakes until they turn translucent. Then, add the chopped tomato and cook until it softens.
6. In a small bowl, mix the tamarind extract, hing, sambar powder, turmeric powder, and salt. Pour this mixture into the pan and boil for 2-3 minutes.
7. Add the cooked carrots and mashed dal to the pan. Simmer for another 2 minutes, allowing the flavours to meld together. Adjust the consistency with a little water if needed.
8. Finally, garnish with fresh coriander leaves and stir in 1 tablespoon of ghee before serving. That ghee adds such a lovely richness!

Expert Tips

• Don’t overcook the carrots! You want them to retain a little bite.
• Adjust the amount of sambar powder to your spice preference.
• A pinch of sugar can balance the flavours beautifully.
• For a richer flavour, use a good quality ghee.

Variations

Vegan Sambar Adaptation: Simply skip the ghee! Use oil instead, and you’ll have a delicious vegan sambar.

Gluten-Free Confirmation: This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.

Spice Level Adjustment: If you like it spicy, add a pinch of red chilli powder along with the sambar powder.

Festival Adaptations (Pongal, Onam): During festivals like Pongal and Onam, sambar is a must-have. You can add other vegetables like drumsticks, pumpkin, or eggplant to make it even more festive. My grandmother always added a bit of coconut milk for a richer, creamier sambar during Onam!

Serving Suggestions

Carrot Sambar is fantastic with:

• Steaming hot rice
• Idli or Dosa
• Vada
• A side of papadums

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 is best for sambar?

Toor dal is the most commonly used dal for sambar, but a combination of toor and moong dal gives the best texture and flavour.

Can I use regular onions instead of sambar onions?

Yes, you can! Regular onions will work just fine, but the flavour will be slightly different.

How do I make tamarind extract?

Soak a small piece of tamarind (about the size of a gooseberry) in 1 cup of warm water for about 30 minutes. Squeeze the tamarind pulp with your hands to extract the juice. Strain the juice to remove any seeds or fibres.

What is the purpose of adding hing (asafoetida) to sambar?

Hing adds a unique umami flavour and aids in digestion. It’s a key ingredient in many Indian dishes.

Can I adjust the consistency of the sambar after it’s cooked?

Absolutely! If the sambar is too thick, add a little hot water. If it’s too thin, simmer it for a few more minutes.

How can I make the sambar more flavorful?

Using good quality sambar powder, fresh ingredients, and a touch of ghee can make a big difference. Don’t be afraid to experiment with spices!

Can I make sambar in an Instant Pot?

Yes! You can adapt this recipe for the Instant Pot. Use the pressure cook function for about 8-10 minutes, followed by a natural pressure release.