Spinach & Potato Sambar Recipe – Authentic South Indian Dal

Last Updated on 2 months by Neha Deshmukh

Spinach & Potato Sambar Recipe – Authentic South Indian Dal

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 Spinach & Potato Sambar is a family favorite. I first made this when I was trying to sneak more greens into my kids’ diets – and honestly, they didn’t even notice! It’s packed with flavor, super easy to make, and perfect with a steaming plate of rice. Let’s get cooking!

Why You’ll Love This Recipe

This sambar is a little different – the spinach adds a lovely freshness and a boost of nutrients. It’s a fantastic way to enjoy a classic South Indian dish with a healthy twist. Plus, it comes together pretty quickly, making it ideal for a weeknight meal. It’s also wonderfully adaptable, so you can tweak the spice level and ingredients to suit your taste.

Ingredients

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

• 1 bunch spinach (approximately 200g)
• ½ cup chopped onion (approx. 75g)
• 1 medium potato (approx. 150g)
• ½ cup toor dal (split pigeon peas) (approx. 100g)
• 1 tablespoon olive oil (15ml)
• 1 tablespoon sambhar powder (approx. 7g)
• 1 teaspoon salt (approx. 6g)
• 1 small tamarind ball (approx. 20g)
• ¼ teaspoon turmeric powder (approx. 1g)
• 1 sprig curry leaves (approx. 10-12 leaves)
• ¼ teaspoon mustard seeds (approx. 1g)
• ¼ teaspoon asafoetida (hing) (approx. 0.5g)
• 2 red chilies
• 2 ¼ cups water (530ml)

Ingredient Notes

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

• Toor Dal: This is the heart of any good sambar. Make sure you use good quality toor dal – it cooks up fluffier and tastes better. You can find it at most Indian grocery stores, or online.
• Tamarind: Tamarind provides that signature tangy flavor. I prefer using a small ball and soaking it, but you can also use tamarind paste (about 2 tablespoons).
• Sambhar Powder: This is where the magic happens! There are tons of different sambhar powder blends out there, each with its own unique flavor profile. Experiment to find your favorite. My grandmother always made her own, and it was amazing.
• Mustard Seeds: These little seeds pop and sizzle in the hot oil, releasing a wonderful aroma. Don’t skip them!
• Curry Leaves: Fresh curry leaves are essential for an authentic sambar flavor. They have a unique, slightly citrusy aroma.
• Asafoetida (Hing): This might smell a little funky on its own, but it adds a savory depth to the sambar that you won’t find anywhere else. It’s often used in Indian cooking to aid digestion too! You can find it as a powder or resin.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cook the toor dal and potato in a pressure cooker with 2 cups of water for 3 whistles (about 15 minutes). Once the pressure releases, set it aside.
2. In a separate pot, heat 1 teaspoon of oil over medium heat. Add the chopped onions and sauté until they turn translucent – about 6 minutes.
3. Now, add the spinach, turmeric powder, and salt to the pot. Wilt the spinach for about 2 minutes, stirring occasionally.
4. Soak the tamarind ball in ½ cup of warm water for about 10 minutes. Once softened, extract the juice and add it to the pot with the spinach. Bring the mixture to a boil.
5. Stir in the sambhar powder and simmer for another 2 minutes, allowing the flavors to meld together.
6. Mash the cooked dal and potato with a fork or potato masher. Add this mixture to the spinach-tamarind base and simmer for 5 minutes, stirring occasionally.
7. Time for the tempering! In a small pan, heat the remaining oil. Add the mustard seeds and let them splutter. Then, add the red chilies, asafoetida, and curry leaves. Fry for a few seconds until fragrant.
8. Pour this tempering over the sambar. Give it a good stir and it’s ready to serve!

Expert Tips

• Don’t overcook the dal – you want it to be soft but still hold its shape.
• Adjust the amount of sambhar powder to your liking. Start with 1 tablespoon and add more if you prefer a stronger flavor.
• The tempering is key! It adds a wonderful aroma and flavor to the sambar.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your sambhar powder doesn’t contain any hidden animal products.
• Spice Level Adjustment: If you like it spicy, add an extra red chili or a pinch of cayenne pepper. For a milder sambar, reduce the number of red chilies.
• Regional Sambar Variations: My friend from Kerala loves adding a small piece of pumpkin to her sambar. It adds a lovely sweetness!
• Festival Adaptations: During Pongal or Onam, you’ll often find sambar served with a variety of vegetables like drumsticks, eggplant, and okra.

Serving Suggestions

Sambar is best served hot with a generous portion of rice. It also pairs beautifully with idli, dosa, vada, or roti. A side of papadums and a dollop of yogurt complete the meal perfectly.

Storage Instructions

Leftover sambar can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually develop even more overnight! You can also freeze it for longer storage.

FAQs

1. What type of dal is best for sambar?

Toor dal is the most commonly used dal for sambar, but you can also use moong dal or a combination of both.

2. Can I use lemon juice instead of tamarind?

Yes, you can! Use about 2-3 tablespoons of lemon juice instead of the tamarind ball. The flavor will be slightly different, but still delicious.

3. How do I adjust the spice level in this sambar?

Adjust the number of red chilies or add a pinch of cayenne pepper for more heat. Remove the seeds from the red chilies for a milder flavor.

4. What is asafoetida (hing) and where can I find it?

Asafoetida is a resin with a pungent aroma that adds a savory depth to Indian dishes. You can find it at most Indian grocery stores, or online.

5. Can I make sambar ahead of time? How does it affect the flavor?

Absolutely! Sambar actually tastes better the next day as the flavors have time to meld together. Store it in an airtight container in the refrigerator.