By eatmundo · August 3, 2026
A vibrant, aromatic lentil-based vegetable stew from South India. It is traditionally served with rice or idli, offering a perfect balance of tangy and spicy notes.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Rinse 200g of toor dal thoroughly and pressure cook with 3 cups water and 0.5 tsp turmeric for 4 whistles, until the dal is completely soft.
- 2
In a large pan, heat 1 tbsp of the ghee over medium heat. Add the peeled whole shallots and sauté for 3 minutes. Add the chopped tomatoes and cook until they turn mushy and release their juices.
- 3
Add the eggplant (cut into 3 cm cubes), the tamarind pulp, the sambar powder, 2 cups of water and salt. Bring to a simmer and cook for 12 minutes, until the eggplant is tender.
- 4
Whisk the cooked dal until smooth, then stir it into the simmering tamarind-tomato mixture.
- 5
In a small separate skillet, heat the remaining 1 tbsp ghee over medium heat until it shimmers.
- 6
Add the mustard seeds to the ghee and wait for them to pop and crackle; immediately add the curry leaves.
- 7
Pour this sizzling temper over the sambar pot, cover tightly to trap the aroma, and cook for 5 more minutes.
- 8
Serve the sambar steaming hot, ensuring the consistency is thin enough to coat the back of a spoon.
Frequently Asked Questions
What is Sambar?
Sambar is a lentil-based vegetable stew originating from South India, prepared with toor dal, tamarind, and various spices. It is typically consumed as a main accompaniment to rice, idli, or dosa during lunch and dinner.
Can I use other lentils?
Toor dal is traditional, but red lentil (masoor) can be used for a quicker but less authentic texture.
How do I control the sourness?
Adjust the tamarind pulp carefully; if it gets too sour, add a small pinch of jaggery to balance it out.
Is it supposed to be thick or thin?
Sambar is technically a stew, so it should have a pouring consistency, not a thick paste-like texture.
Can I add vegetables?
Yes. This recipe uses eggplant and shallots, simmered in the tamarind broth before the dal goes in. Drumsticks (moringa pods), okra, pumpkin or carrot are other classic choices and can be added or swapped in the same way.
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