Jain Sambhar
A light, aromatic lentil stew from South India, made without onions, garlic, or root vegetables. This Jain version is packed with flavor from drumsticks, tomatoes, and a special spice blend, perfect for a wholesome meal.
For 4 servings
Cook the lentils.
In a pressure cooker, combine the soaked toor dal, 1 cup of water, and 1/4 tsp of turmeric powder. Cook for 3-4 whistles, or until the dal is soft and cooked through. Let the pressure release naturally, then lightly mash the dal.
TIPDon't mash the dal completely smooth; a little texture is nice in sambhar.Cook the vegetables.
- While the dal cooks, combine the drumstick pieces, cubed bottle gourd, and 2 cups of water in a pot.
- Bring to a boil and cook for 5-7 minutes until the vegetables are tender.
- Add the chopped tomatoes and cook for another 2-3 minutes until they soften.
Combine and simmer the sambhar.
- Pour the cooked dal into the pot with the vegetables.
- Add the tamarind paste, jaggery, sambhar powder, red chili powder, and salt. Mix well.
- Bring the sambhar to a gentle simmer and cook for 5-7 minutes, allowing the flavors to meld together.
TIPIf the sambhar is too thick, add a little hot water to reach your desired consistency.Prepare the tempering.
- Heat the oil in a small pan (tadka pan) over medium heat.
- Add the mustard seeds and let them splutter.
- Add the dried red chilies, asafoetida, and curry leaves. Sauté for a few seconds until fragrant.
Finish the sambhar.
Pour the hot tempering over the simmering sambhar and stir to combine. Turn off the heat.
Garnish and serve.
Garnish with freshly chopped coriander leaves. Serve hot with idli, dosa, or steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a different flavor profile, you can add other Jain-friendly vegetables like raw banana or snake gourd.
- 2Ensure your sambhar powder is Jain (free from onion/garlic powders).
- 3The balance of tamarind (sour) and jaggery (sweet) is key. Adjust to your personal preference.
- 4Rinsing the dal thoroughly removes any impurities and helps in better cooking.
- 5Let the sambhar rest for 10-15 minutes before serving to allow the flavors to deepen.
Frequently asked questions
This sambhar is specifically Jain because it avoids all root vegetables like potatoes, carrots, and radishes, as well as onion and garlic, which are restricted in Jain cuisine.
