Turmeric Sambhar
A warm, comforting lentil and vegetable stew, rich with anti-inflammatory turmeric and fragrant spices. This South Indian classic, made with toor dal, drumsticks, and carrots, is a perfect nourishing breakfast.
For 4 servings
Cook the dal and vegetables.
- In a pressure cooker, combine the rinsed toor dal, 3 cups of water, turmeric powder, diced carrots, and drumstick pieces.
- Secure the lid and cook on medium heat for 4-5 whistles, or about 15 minutes, until the dal is completely soft and mushy.
- Let the pressure release naturally.
TIPSoaking the dal for 30 minutes beforehand ensures it cooks faster and more evenly.Prepare the sambhar base.
- Open the pressure cooker and gently mash the dal with the back of a ladle. The vegetables should remain mostly intact.
- In a small bowl, mix the tamarind paste with 1/2 cup of warm water to dissolve it. Pour this tamarind water into the dal.
- Add the sambhar powder and salt. Stir well to combine.
- Place the cooker back on low heat and let the sambhar simmer for 5-7 minutes for the flavors to meld.
TIPIf the sambhar is too thick, add a little more hot water to reach your desired consistency.Make the tempering.
- Heat sesame oil in a small pan (tadka pan) over medium heat.
- Add the mustard seeds and let them splutter.
- Add the asafoetida, broken dried red chilies, curry leaves, and freshly ground black pepper. Sauté for 30 seconds until fragrant.
- Add the chopped onion and cook until translucent, about 2-3 minutes.
- Finally, add the chopped tomatoes and cook until they turn soft and mushy.
Combine and finish the sambhar.
Pour the hot tempering directly into the simmering sambhar. Stir everything together well.
Garnish and serve.
Garnish with freshly chopped coriander leaves. Let the sambhar rest for 5 minutes before serving to allow the flavors to deepen. Serve hot as a nourishing breakfast soup.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a creamier texture, you can mash the dal more thoroughly before adding the tamarind water.
- 2Feel free to add other vegetables like pumpkin, bottle gourd, or brinjal along with the carrots.
- 3Using sesame oil (gingelly oil) for tempering gives the sambhar an authentic South Indian flavor.
- 4If you don't have tamarind paste, you can soak a small lemon-sized ball of tamarind in hot water and extract the pulp.
- 5Sambhar always tastes better the next day as the flavors have more time to develop.
Frequently asked questions
Yes, Turmeric Sambhar is very healthy. It's rich in plant-based protein from lentils, high in fiber from vegetables, and packed with anti-inflammatory compounds from spices like turmeric, black pepper, and asafoetida.
