Homestyle Sambar
A classic South Indian lentil and vegetable stew, simmered with tangy tamarind and a fragrant spice blend. This light, high-fiber version is perfect for a healthy, comforting meal and comes together easily.
For 4 servings
Cook the toor dal.
In a pressure cooker, add the rinsed toor dal, turmeric powder, and 1.5 cups of water. Cook for 4-5 whistles, or until the dal is completely soft and mushy. Once the pressure releases, whisk the dal well and set aside.
TIPSoaking the dal for 30 minutes before cooking can speed up the cooking time.Prepare the tamarind water.
While the dal cooks, mix the tamarind paste in 1/2 cup of warm water. Stir well to dissolve and set it aside.
Cook the vegetables.
- In a large pot, add the chopped onion, tomato, drumstick, eggplant, and okra.
- Pour in 2 cups of water, add the sambar powder and salt.
- Bring to a boil, then reduce the heat and simmer until the vegetables are tender but not mushy, about 8-10 minutes.
TIPAdd hard vegetables like drumsticks first, and softer ones like okra and eggplant later to ensure even cooking.Combine dal, vegetables, and tamarind.
- Pour the cooked, mashed dal into the pot with the vegetables.
- Add the prepared tamarind water and another 1/2 cup of water if the sambar is too thick.
- Mix well and let it simmer on low heat for 5-7 minutes for the flavors to meld together.
TIPDon't boil the sambar vigorously after adding tamarind, as it can alter the taste.Prepare the tempering.
- Heat oil in a small pan over medium heat.
- Add the mustard seeds and let them splutter.
- Add the dried red chilies, curry leaves, and a pinch of asafoetida. Sauté for a few seconds until fragrant.
TIPBe careful not to burn the spices; the tempering should be quick and aromatic.Finish and serve the sambar.
Pour the hot tempering over the simmering sambar. Stir gently, garnish with fresh coriander leaves, and serve hot with rice or idli.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a thicker sambar, you can mash a few pieces of the cooked vegetables.
- 2To reduce the sliminess of okra, you can lightly sauté it in a few drops of oil before adding it to the sambar.
- 3The flavor of sambar deepens over time, so it often tastes even better the next day.
- 4You can add a small piece of jaggery (about 1/2 tsp) to balance the sourness of the tamarind.
- 5Feel free to use other vegetables like pumpkin, carrots, or bottle gourd.
Adapt it for your goals.
Jain
To make a Jain version, simply omit the onion. You can add more tomato or a pinch of asafoetida to enhance the flavor.
quickQuick
For a faster meal, use pre-cooked or canned lentils. This will reduce the cooking time by about 15 minutes.
high proteinHigh protein
Increase the protein content by adding 100g of cubed firm tofu or paneer along with the vegetables.
ckd friendlyCkd friendly
Use moong dal instead of toor dal. Omit tomato and eggplant. Use vegetables like bottle gourd and bell peppers. Blanch vegetables before cooking to reduce potassium. Limit salt strictly and use lemon juice instead of tamarind.
Why this is on our healthy list.
Rich in Plant-Based Protein
Toor dal is an excellent source of vegetarian protein, which is essential for muscle repair and building body tissues.
High in Dietary Fiber
The combination of lentils and various vegetables provides a high amount of dietary fiber, aiding digestion, promoting satiety, and supporting gut health.
Packed with Vitamins and Minerals
The diverse vegetables in sambar contribute a wide range of essential vitamins and minerals, boosting overall immunity and health.
Good for Heart Health
This recipe is low in saturated fat and sodium, making it a heart-healthy choice. The fiber from dal can also help in managing cholesterol levels.
Frequently asked questions
Yes, sambar is very healthy. It's rich in protein from lentils and packed with fiber and vitamins from the variety of vegetables. This version is made with minimal oil, making it low in fat and heart-healthy.