Vegan Sambar
This hearty and flavorful South Indian lentil soup is packed with vegetables and aromatic spices. It's a comforting and nutritious dish that pairs perfectly with rice or idli.
An original recipe by Forkin
- Total time
- 1 hr
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 209 kcal
Allergen information: may contain mustard. 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
- 0.5 tspturmeric powder
- 1 tbsptamarind paste
- 1 pcsyellow onion, chopped
- 1 pcscarrot, peeled and sliced
- 0.5 pcseggplant, cubed
- 1 pcstomato, chopped
- 2 tbspsambar powder
- 1 tspsalt
for dal
- 3 cupwater
for tamarind
- 0.5 cuphot water
for vegetables
- 1 cupwater
for tempering
- 1 tbspvegetable oil
- 0.5 tspmustard seed
- 0.5 tspcumin seed
- 0.25 tspasafoetida
- 10 pcscurry leaf
- 2 pcsdried red chili
garnish
- 2 tbspcilantro, fresh, chopped
Equipment
strainer · small pan · large pot · spoon · pressure cooker
The method
Step by step
- 1
Rinse the toor dal thoroughly and place it in a pressure cooker with water and turmeric powder.
- 2
Cook for 3-4 whistles, or until the dal is very soft and mushy. Mash it lightly with the back of a spoon.
About 15 min
Cook’s note: If you don't have a pressure cooker, cook in a pot on the stovetop for 30-40 minutes until soft.
- 3
While the dal cooks, soak the tamarind paste in hot water for 10 minutes, then squeeze and strain to extract the pulp. Discard any solids.
About 10 min
- 4
In a large pot, combine the chopped yellow onion, carrot, eggplant, tomato, sambar powder, and salt.
About 5 min
- 5
Add water to the pot, cover, and cook over medium heat until the vegetables are tender, about 10-12 minutes.
About 12 min
Cook’s note: Ensure vegetables are cooked but still hold their shape.
- 6
Stir in the cooked and mashed toor dal and the tamarind pulp into the vegetable mixture.
About 1 min
- 7
Bring the sambar to a gentle simmer and cook for another 5-7 minutes, allowing the flavors to meld. Adjust consistency with more hot water if needed.
About 7 min
Cook’s note: The sambar should have a medium-thick, pourable consistency.
- 8
For the tempering, heat vegetable oil in a small pan over medium heat.
- 9
Add mustard seed and cumin seed and let them splutter.
About 1 min
- 10
Add asafoetida, curry leaf, and dried red chili, then sauté for a few seconds until fragrant.
About 1 min
Cook’s note: Be careful not to burn the spices.
- 11
Pour the hot tempering mixture over the simmering sambar and stir well.
- 12
Garnish with fresh chopped cilantro before serving.
Per serving
Nutrition
- Calories
- 209kcal
- Protein
- 9.8g
- Carbs
- 34.4g
- Fat
- 4.6g
- Fibre
- 8.3g
- Sugar
- 6.9g
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 splash of water if needed to adjust consistency.
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