Sambhar
A classic South Indian lentil and vegetable stew, fragrant with tamarind and a special spice blend. This light yet flavorful sambhar is perfect with rice, idli, or dosa, and is balanced to be a wholesome part of any meal.
For 4 servings
Cook the lentils.
- Place the rinsed toor dal in a pressure cooker.
- Add 1.5 cups of water and the turmeric powder.
- Secure the lid and cook over medium heat for 4-5 whistles, or until the dal is completely soft.
- Let the pressure release naturally, then open the cooker and whisk the dal until smooth.
TIPWhisking the dal while it's still hot helps create a creamy, uniform base for the sambhar.Cook the vegetables.
In a separate pot, combine the drumstick pieces, onion, and tomato with 2 cups of water. Bring to a boil and cook for 8-10 minutes, or until the vegetables are tender but still hold their shape.
Combine and simmer.
- Pour the cooked dal into the pot with the vegetables.
- Stir in the tamarind paste, sambhar powder, salt, and optional jaggery.
- Add another 0.5 cup of water if the sambhar seems too thick.
- Bring to a gentle simmer and let it cook for 5-7 minutes for the flavors to meld.
TIPSimmering allows the raw taste of the tamarind and spices to cook out, resulting in a more rounded flavor.Prepare the tempering (tadka).
- Heat the oil in a small pan or tadka pan over medium heat.
- Add the mustard seeds and wait for them to splutter.
- Immediately add the broken dried red chilies, asafoetida, and curry leaves.
- Sauté for about 30 seconds until the curry leaves are crisp and fragrant.
Finish and garnish the sambhar.
Pour the hot tempering directly over the simmering sambhar. Stir well to combine. Garnish with freshly chopped coriander leaves.
Serve hot.
Serve the sambhar hot with steamed rice, idli, dosa, or vada.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a thicker sambhar, you can mash a few pieces of the cooked onion into the gravy.
- 2Always add the tempering at the end to preserve its fresh aroma and flavor.
- 3If you don't have tamarind paste, soak a small lime-sized ball of tamarind in hot water for 15 minutes, squeeze out the pulp, and use the water.
- 4You can add other vegetables like pumpkin, carrots, or bottle gourd along with the drumstick.
- 5Sambar tastes even better the next day as the flavors have more time to develop.
Frequently asked questions
Yes, Sambhar is very healthy. It's rich in plant-based protein from lentils, packed with fiber and vitamins from vegetables, and uses minimal oil. The spices also have digestive benefits.
