Cluster Bean Sambar Recipe – Authentic South Indian Dal Recipe

Last Updated on 2 months by Neha Deshmukh

Cluster Bean Sambar Recipe – Authentic South Indian Dal Recipe

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 today I’m sharing my go-to recipe for Cluster Bean Sambar – a vibrant, flavorful, and incredibly satisfying South Indian classic. I first made this when I was trying to recreate my grandmother’s sambar, and after a few tries, I think I finally got it just right!

Why You’ll Love This Recipe

This sambar isn’t just delicious; it’s also packed with goodness. Cluster beans (also known as Goru Chikkudu) add a lovely texture and subtle sweetness, while the toor dal provides a hearty base. The tangy tamarind and aromatic spices create a symphony of flavors that will leave you wanting more. Plus, it’s a fantastic way to get your veggies in! It’s perfect for a weeknight dinner or a festive occasion.

Ingredients

Here’s what you’ll need to make this amazing Cluster Bean Sambar:

• 1 cup Cluster beans (Goru Chikkudu), trimmed and chopped
• ½ cup Toor dal (split pigeon peas)
• 1 Onion, finely chopped
• 1 Tomato, finely chopped
• 1 teaspoon Tamarind paste (or a lemon-sized ball of tamarind)
• 2 teaspoons Sambar powder
• ½ teaspoon Turmeric powder
• 1 pinch Asafoetida (hing)
• Salt to taste
• 4 Curry leaves
• 2 teaspoons Oil or Ghee
• ½ teaspoon Mustard seeds
• ½ teaspoon Fenugreek seeds
• 1 teaspoon Cumin seeds
• 1 sprig Curry leaves (for garnish)

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this sambar:

• Cluster Beans (Goru Chikkudu): These are the star! They have a slightly sweet and nutty flavor. If you can’t find them, you can substitute with green beans, but the flavor will be a little different.
• Toor Dal: This is the traditional dal used in sambar. It cooks quickly and has a lovely texture. You could experiment with moong dal for a different flavour profile, but toor dal is my preference.
• Sambar Powder: There are so many variations of sambar powder! Some are spicier, some are more fragrant. Feel free to use your favorite brand or even make your own. I love the homemade touch, but a good store-bought one works perfectly too.
• Oil vs. Ghee: This is a personal preference. Ghee adds a richer, more aromatic flavor, while oil keeps it a bit lighter. I often use a mix of both!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get the dal going. Pressure cook the toor dal with sesame oil, a red chili, and 1 ½ cups of water for about 4 whistles. Once it’s cooked, give it a good mash and set it aside.
2. Next, soak the tamarind in about 1 cup of hot water for 30 minutes. Then, squeeze out all the juice and set that aside too – that tangy goodness is key!
3. While the tamarind is soaking, boil the cluster beans with a pinch of salt in 2 cups of water until they’re tender but still hold their shape. Drain them and keep the cooked beans ready.
4. Now for the tempering! Heat the oil/ghee in a pan over medium heat. Add the mustard seeds, fenugreek seeds, cumin seeds, asafoetida, and curry leaves. Let them splutter and release their amazing aroma.
5. Add the chopped onions and sauté until they turn translucent. Then, toss in the chopped tomatoes and cook until they become soft and mushy.
6. Time to bring it all together! Add the boiled cluster beans, tamarind extract, sambar powder, turmeric powder, and salt to the pan. Mix everything well.
7. Pour in the mashed toor dal and add enough water to reach your desired consistency. Bring it to a simmer and let it cook for about 10-15 minutes, or until the sambar thickens slightly.
8. Finally, garnish with fresh curry leaves and serve hot!

Expert Tips

• Don’t overcook the cluster beans! You want them to be tender but still have a bit of bite.
• Adjust the amount of sambar powder to your spice preference.
• A good sambar needs time to simmer. The longer it simmers, the more the flavors meld together.

Variations

Sambar is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: Simply skip the ghee and use oil instead.
• Spice Level Adjustment: Add a chopped green chili or a pinch of red chili powder for extra heat.
• Regional Variations: Tamil Nadu sambar tends to be tangier, while Karnataka sambar is often a bit sweeter. Adjust the tamarind accordingly.
• Festival Adaptations: During Pongal or Onam, I like to add a small piece of jaggery to the sambar for a touch of sweetness.

Serving Suggestions

Sambar is traditionally served with rice, but it’s also delicious with idli, dosa, vada, or even roti. A dollop of ghee on top never hurts either! It’s also fantastic with 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 flavors have had time to develop!

FAQs

Let’s answer some common questions:

• What is the best way to source cluster beans? Look for them at Indian grocery stores or farmers’ markets. Sometimes you can even find them frozen.
• Can I use a different dal instead of toor dal? You can, but the flavor and texture will be different. Moong dal is a good substitute.
• How do I adjust the tamarind sourness in the sambar? Start with a smaller amount of tamarind and add more to taste. You can also balance the sourness with a pinch of sugar or jaggery.
• What is the role of asafoetida (hing) in sambar? Asafoetida adds a unique savory flavor and aids in digestion. Don’t skip it!
• Can I make sambar ahead of time and freeze it? Yes, you can! Let it cool completely before freezing in an airtight container. It will keep for up to 2 months.

Enjoy! I hope this Cluster Bean Sambar recipe becomes a staple in your kitchen, just like it is in mine. Let me know how it turns out in the comments below!