Sambar Recipe

Rinse and cook dal

Rinse 1 cup toor dal under running water until water runs clear. Add rinsed dal, 3 cups water and 1 tsp turmeric to a pressure cooker or heavy pot. Cook until soft and mushy: pressure cooker 3–4 whistles on medium heat (about 12–15 minutes including pressurizing) or simmer in a pot for 30–35 minutes, skimming foam. Once cooked, lightly mash the dal with the back of a ladle to a slightly smooth consistency and set aside. Keep some reserved hot water from cooking if needed for thinning.

Taste and adjust salt: add 1/2 tsp salt while cooking dal so it seasons through; you can adjust more later when mixing with vegetables.

Prepare vegetables

While dal is cooking, wash and chop all vegetables into bite-size pieces so they cook evenly.

Cook vegetables

In a wide saucepan, add the chopped vegetables (shallots, carrot, drumstick, eggplant) and 3/4 cup water. Bring to a simmer, cover, and cook over medium heat until vegetables are tender but not falling apart (about 8–12 minutes). If using a pressure cooker, give 1 whistle only for a quicker cook — be careful to avoid overcooking eggplant. Add the chopped tomato in the last 3–4 minutes so it breaks down and contributes tang.

Add spices to vegetables

To the simmering vegetables, add 2 tbsp sambar powder, 1 tbsp coriander powder, 1/2 tsp red chili powder (if using), 1 tsp jaggery, and the tamarind concentrate diluted in 2 tbsp water. Stir well, simmer for 3–5 minutes so the spices meld and tomatoes soften further.

Adjust consistency: if mixture is too thick, add up to 1/2 cup water to bring it to a stew-like consistency — remember dal will thin it further.

Mix dal with vegetables

Pour the mashed dal into the vegetable pot. Stir to combine thoroughly. Add additional water (up to 1 cup) to reach desired sambar consistency — typically a medium-thin stew that coats a spoon. Bring the combined sambar to a gentle simmer for 6–8 minutes so flavors integrate. Taste and adjust salt, tamarind, or jaggery as needed.

Prepare tempering

In a small pan, heat 2 tbsp oil or ghee over medium heat. When hot, add 1 tsp mustard seeds. When they begin to pop, add 1/4 tsp fenugreek seeds (if using), 2 broken dried red chilies, 10 curry leaves and 1/4 tsp asafoetida. Fry for a few seconds until the curry leaves are crisp and the spices become aromatic — do not burn.

Pour the hot tempering immediately into the simmering sambar. Stir once to distribute the flavors.

Final touches

Turn off the heat. Stir in 1 tbsp lime or lemon juice and 2 tbsp chopped cilantro. Let the sambar rest for 5 minutes to allow flavors to meld. Reheat gently before serving if needed.

Serve hot with steamed rice, idli, dosa or as desired. Sambar can be refrigerated for up to 3 days; reheat gently and adjust water and seasoning before serving.