🇮🇳 India · Food
Sambar
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
check them off as you prepareHow to Make It
- 1
Rinse 200g of toor dal thoroughly and pressure cook with 3 cups water and 0.5 tsp turmeric until soft.
- 2
In a large pan, sauté chopped tomatoes until they turn mushy and release their juices.
- 3
Add the tamarind pulp to the tomatoes along with 2 cups of water and salt, bringing it to a simmer.
- 4
Whisk the cooked dal until smooth, then stir it into the simmering tamarind-tomato mixture.
- 5
In a small separate skillet, heat the 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
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, classic additions include drumstick, pumpkin, and okra, which should be boiled alongside the dal.
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