Sambar (Lentil & Veg Stew)
This aromatic South Indian lentil and vegetable stew is a staple comfort food, packed with flavor from tamarind, spices, and a variety of vegetables. It's hearty, nutritious, and perfect served with rice or idli.
An original recipe by Forkin
- Total time
- 1 hr
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 215 kcal
Allergen information: may contain mustard and sesame. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 0.75 cuptoor dal, rinsed
- 0.25 tspturmeric powder
- 1 pcsred onion, chopped
- 1 pcstomato, chopped
- 1 pcsdrumstick, cut into 2-inch (5.1 cm) pieces
- 0.5 pcseggplant, cubed
- 1 tbsptamarind pulp, mixed with 1/2 cup warm water
- 2 tbspsambar powder
- 1 tspsalt
- 0.5 tspjaggery, grated(optional)
for cooking dal
- 3 cupwater
for vegetables
- 1.5 cupwater
for tempering
- 1 tbspsesame oil
- 0.5 tspmustard seed
- 0.5 tspcumin seed
- 2 pcsdried red chili
- 0.25 tspasafoetida(optional)
- 10 pcscurry leaf
garnish
- 2 tbspfresh cilantro, chopped
Equipment
small pan · knife · large pot · pressure cooker
The method
Step by step
- 1
Wash the toor dal thoroughly and combine it with the cooking dal water and turmeric powder in a pressure cooker.
- 2
Pressure cook for 3-4 whistles, or until the dal is soft and mushy.
About 10 min
- 3
Once the pressure releases naturally, mash the cooked dal lightly and set aside.
About 5 min
- 4
In a large pot, combine the red onion, tomato, drumstick, eggplant, and vegetable water.
- 5
Bring the vegetables to a boil, then reduce heat and simmer until they are tender, about 10-12 minutes.
About 12 min
- 6
Add the tamarind pulp liquid, sambar powder, and salt to the simmering vegetables.
- 7
Stir well and continue to simmer for another 5 minutes, allowing the flavors to meld.
About 5 min
- 8
Add the mashed toor dal to the vegetable mixture and mix thoroughly.
- 9
If using, stir in the jaggery and simmer for 2-3 more minutes.
About 3 min
Cook’s note: Jaggery balances the sourness of the tamarind.
- 10
For the tempering, heat the sesame oil in a small pan over medium heat.
- 11
Add the mustard seeds and let them splutter.
About 1 min
- 12
Add the cumin seeds, dried red chilies, asafoetida (if using), and curry leaves.
- 13
Sauté for about 30 seconds until fragrant.
About 1 min
- 14
Pour the tempering mixture over the sambar in the pot.
- 15
Garnish with fresh cilantro before serving.
Per serving
Nutrition
- Calories
- 215.4kcal
- Protein
- 10.2g
- Carbs
- 35.8g
- Fat
- 4.6g
- Fibre
- 8.8g
- Sugar
- 7.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover sambar in an airtight container in the refrigerator.
Reheat gently on the stovetop or in the microwave, adding a little water if it's too thick.
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