Hotel-Style Sambar
A fragrant and hearty South Indian lentil stew, packed with vegetables and aromatic spices. This classic sambar is the perfect accompaniment to idli or dosa, offering a perfect balance of tangy, spicy, and savory flavors in every spoonful.
For 4 servings
7 steps. 30 minutes total.
- 1
Step 1
- a.Drain the soaked toor dal and add it to a pressure cooker.
- b.Pour in 3 cups of fresh water and add 1/2 tsp turmeric powder.
- c.Pressure cook for 4-5 whistles on medium heat until the dal is completely soft.
- d.Once the pressure releases naturally, open the cooker and mash the dal lightly with a ladle.
TIPSoaking the dal for 30 minutes helps it cook faster and results in a creamier texture. - 2
Step 2
- a.Soak the tamarind in 1/2 cup of warm water for 15 minutes.
- b.Squeeze the tamarind to extract the pulp, then strain the water and discard the solids.
- c.In a large pot, combine the chopped drumstick, carrot, pumpkin, shallots, and tomato.
- d.Add 2 cups of water and 1 tsp of salt to the pot.
- 3
Step 3
- 4
Step 4
- a.Pour the cooked, mashed dal into the pot with the vegetables.
- b.Add the tamarind extract, 2 tbsp sambar powder, and 1 tsp jaggery (if using).
- c.Mix everything well. If the sambar seems too thick, add a little hot water to reach your desired consistency.
- d.Let the sambar simmer on low heat for 5-7 minutes, allowing all the flavors to meld together.
TIPSimmering is a crucial step that allows the raw taste of the sambar powder to cook out and deepens the overall flavor. - 5
Step 5
- a.Heat 2 tsp of sesame oil in a small pan (tadka pan) over medium heat.
- b.Once the oil is hot, add 1 tsp of mustard seeds and let them splutter completely.
- c.Add 2 dried red chilies, 10 curry leaves, and a pinch of asafoetida. Sauté for about 30 seconds until the curry leaves are crisp and fragrant.
TIPEnsure the mustard seeds pop well; this releases their full flavor into the oil. - 6
Step 6
- 7
Step 7
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For an authentic flavor, use sesame oil (gingelly oil) for the tempering.
- 2Shallots (sambar onions) give a distinct sweet and sharp flavor compared to regular onions.
- 3Don't skip the asafoetida (hing); it adds a unique savory depth and aids in digestion.
- 4Sambar tends to thicken as it cools. You can adjust the consistency by adding a little hot water before reheating.
- 5Feel free to use other vegetables like brinjal (eggplant), white radish, or green beans.
- 6Sambar can be stored in an airtight container in the refrigerator for up to 3 days.
Adapt it for your goals.
Vegan
This recipe is already vegan. Just ensure your jaggery and asafoetida do not contain any non-vegan processing aids.
gluten freeGluten free
This recipe is naturally gluten-free. However, double-check that your asafoetida (hing) is pure and not compounded with wheat flour.
quickQuick
To save time, cook the vegetables along with the dal in the pressure cooker. Add them after the dal has cooked for 1-2 whistles, then cook for one more whistle.
jainJain
Omit the shallots and substitute carrots and pumpkin with raw banana and yellow cucumber. Ensure all other ingredients comply with Jain dietary rules.
Why this is on our healthy list.
Excellent Source of Protein
Toor dal (pigeon peas) provides a high amount of plant-based protein, which is essential for muscle building, cell repair, and overall body function.
High in Dietary Fiber
The combination of lentils and a variety of vegetables makes this sambar rich in dietary fiber, which aids digestion, promotes satiety, and helps maintain a healthy gut.
Rich in Antioxidants
Ingredients like turmeric, tamarind, curry leaves, and vegetables are loaded with antioxidants that help fight free radicals and reduce inflammation.
Packed with Vitamins and Minerals
The mix of vegetables like carrots, pumpkin, and drumsticks ensures a good supply of essential vitamins like A and C, and minerals like potassium and iron.
Frequently asked questions
Yes, it is very healthy. It's packed with plant-based protein from lentils and loaded with vitamins and fiber from the mixed vegetables. This recipe is made with minimal oil, making it a nutritious, low-fat choice.