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Sambar Recipe

Name: Anjappar Indian Cuisines Sambar Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cups toor dal (split pigeon peas); 3 cups water for pressure cooking dal; 1 tsp turmeric; 1 tsp salt (for dal, reduce later if desired); 2 tbsp tamarind concentrate (or soaked tamarind pulp); 2 cups water (for tamarind + cooking); 1 onion (medium, halved or roughly chopped); 1 tomato (medium, chopped); 1 carrot (peeled, cut into 1/2-inch pieces); 6 drumstick (moringa) or green beans (cut into 2-inch pieces); 1 potato (medium, cut into 1-inch cubes) - optional; 1 cup pumpkin or squash (peeled, cubed) - optional; 2 tbsp sambar powder; 1 tsp salt (to taste); 1 tsp jaggery or brown sugar (optional, balances sourness); 2 tbsp oil or ghee; 1 tsp mustard seeds; 1 tsp cumin seeds; 1 pinch fenugreek seeds (methi) - optional; 1 pinch asafoetida (hing); 2 dried red chilies; 8 curry leaves; 2 tbsp cilantro (fresh coriander), chopped; 1 green chili (finely chopped) - optional; 2 wedges lemon or lime wedges (to serve)

Inspired by Anjappar Indian Cuisine

Time1h

Serves4

Make Sambar Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Lentil base

1 cups toor dal (split pigeon peas)

3 cups water for pressure cooking dal

1 tsp turmeric

1 tsp salt (for dal, reduce later if desired)

Sambar broth & vegetables

2 tbsp tamarind concentrate (or soaked tamarind pulp)

2 cups water (for tamarind + cooking)

1 onion (medium, halved or roughly chopped)

1 tomato (medium, chopped)

1 carrot (peeled, cut into 1/2-inch pieces)

6 drumstick (moringa) or green beans (cut into 2-inch pieces)

1 potato (medium, cut into 1-inch cubes) - optional

1 cup pumpkin or squash (peeled, cubed) - optional

2 tbsp sambar powder

1 tsp salt (to taste)

1 tsp jaggery or brown sugar (optional, balances sourness)

Tadka / tempering

2 tbsp oil or ghee

1 tsp mustard seeds

1 tsp cumin seeds

1 pinch fenugreek seeds (methi) - optional

1 pinch asafoetida (hing)

2 dried red chilies

8 curry leaves

Optional garnish & finishing

2 tbsp cilantro (fresh coriander), chopped

1 green chili (finely chopped) - optional

2 wedges lemon or lime wedges (to serve)

Method

Lentil base

Rinse and cook dal

Rinse 1 cup toor dal under running water until water runs clear (2–3 rinses). Drain. In a pressure cooker or pot, add rinsed dal, 3 cups water, 1 tsp turmeric, and 1 tsp salt. Pressure cook on medium heat for 3–4 whistles (or simmer in a covered pot until dal is very soft and breaking apart, about 25–30 minutes).

Once cooked, let pressure release naturally. Mash the dal thoroughly with a spoon or whisk to a smooth, slightly runny consistency. If the dal is too thick, add 1/2 cup water and adjust later.

Sambar broth & vegetables

Prepare tamarind and vegetables

If using tamarind concentrate, dilute 2 tbsp in 1/2 cup warm water and strain to remove fibers. If using soaked pulp, squeeze soaked tamarind and strain to get 1/2 cup tamarind water. Reserve. Chop onion, tomato, carrot, drumstick (or green beans), potato and/or squash as listed.

Cook vegetables

In a deep pan or saucepan, add 1 to 1 1/2 cups water (reserve some for tamarind if not already included), bring to a simmer. Add firmer vegetables first: carrot, potato, drumstick, pumpkin and cook covered for 5–7 minutes. Add onion, green beans and tomato and continue simmering until all vegetables are tender but not mushy (another 5–7 minutes).

Add spices and tamarind

Stir in 2 tbsp sambar powder, the prepared tamarind water (about 1/2 cup), 1 tsp salt (adjust later), and 1 tsp jaggery if using. Simmer for 4–5 minutes to allow flavors to meld and vegetables to finish cooking.

Combine dal and vegetables

Add the mashed dal to the vegetable-tamarind mixture. Stir thoroughly to combine. Add additional water (up to 1 cup) to reach desired soup-like consistency. Bring to a gentle simmer and cook 4–6 minutes, tasting and adjusting salt, tamarind (sourness) or jaggery (sweetness) as needed.

Tadka / tempering

Prepare tempering

In a small skillet or tadka pan, heat 2 tbsp oil or ghee over medium heat. When hot, add 1 tsp mustard seeds. When they start to pop, add 1 tsp cumin seeds, a pinch of fenugreek (if using), 2 dried red chilies, 1 pinch asafoetida and 8 curry leaves. Fry for 20–30 seconds until spices are fragrant and curry leaves crisp but not burned.

Immediately pour the hot tempering over the simmering sambar. Stir gently to incorporate the aromatic oil into the sambar.

Optional garnish & finishing

Stir in chopped cilantro and chopped green chili (if using). Let the sambar rest for 2–3 minutes off the heat to allow flavors to marry. Serve hot with steamed rice, idli, dosa or vada. Provide lemon/lime wedges at the table to squeeze per serving.