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April 8, 2022 Dinner

Best Sambar Recipe – How To Make Sambar

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Here’s how I make this easy, delicious South Indian lentil and vegetable stew called Sambar. A sambar recipe is a favorite and customary in almost every household now. This Sambar recipe involves simple ingredients that are easily available like pigeon pea lentils, tangy tamarind, veggies, and a unique spice blend called “sambar powder/masala”.

Sambar in a large pot - Close up

What is Sambar?

As mentioned before, Sambar is a staple stew in all South Indian kitchens and is a well-known recipe throughout India. It goes really well with soft idlis (rice cakes), dosa, or vada (savory fried snacks). It is both wholesome and nutritional. Sambar recipes include a blend of spices made with measured proportions of coriander seeds, cumin, red chillies, and curry leaves. You can either buy the sambar powder or you could make it at home (depends on the time available to you). This dish is appreciated by nearly everyone because of its striking color, aromatic spices, vegetables, and irresistible flavor of tempering.

How to make Sambar recipe: Tips and Tricks

Lentils:

Cooking the daal is the first step in creating sambar. We usually use arhar dal (pigeon pea lentils), but I substituted red split lentils in this sambar recipe because it was easily available in my kitchen. The lentils must be pressure cooked until soft and mushy. You can cook the dal in a pressure cooker or in a saucepan. I prefer to use a pressure cooker to cook the lentils since it cooks them quickly but you can use a stove-pot. Cook for about 20 minutes on medium-low flame until its soft.

Vegetables

The next step is to prep the veggies. A number of vegetables can be added to a sambar including pearl onions, tomato, drumstick, eggplant, okra (bhindi), carrots, zucchini. Stir fry the veggies until they are tender but don’t let them get mushy by overcooking them or undercooking them. Once the veggies are well done, you can add the cooked dal to the pan of stir-fried vegetables.

An easier version would be adding the veggies to lentils while cooking it (like my mom does to save time) but that results in mushier veggies. Mushy vegetables are not necessarily a bad thing but it’s better if the vegetables have a little bit of a bite to them.

Although, it is optional to sauté the veggies, however, it is strongly recommended.

Spices and tamarind:

The next step is to season the sambar and add the magic touch – sambar powder. Many people in India make their own sambar powder at home and many prefer to buy it from a grocery store.

Tamarind pulp is known to add a zing and tang to sambar. Place the tamarind pulp in a bowl. Pour boiling water over the top, cover, and allow it to soak for 15 minutes. To get the most out of the tamarind, squeeze well using your hand and strain the mixture. The tamarind pulp is now ready to be added to the sambar recipe. Adjust the sourness according to your taste and modify it on the go.

If you want your sambar to be a little sweeter, add a teaspoon or two of jaggery right after adding the lentils to the sautéd vegetables.

Tempering:

You can use any oil for tempering – sesame oil, coconut oil (preferred), or peanut oil. The idea is to pre-roast spices and aromatics like curry leaves, mustard, and dried red chillies to add extra flavor. While adding the mustard seeds to the hot oil, make sure they pop well but don’t get burnt. Otherwise, the raw mustard taste will ruin the taste of the sambar recipe. Immediately add the curry leaves and red chillies after the mustards pop and roast until aromatic. Garnish the sambar with the tempering mix.

Your sambar is ready to be served! 🙂 Pair this Sambar recipe with the following dishes:

  • Coconut chutney and Idli
Sambar served on 3 idli

While you’re at it, check out my other savoury recipes:

  • Easy One Pot Daal Recipe
  • Achinga Kaya Mezhukkupuratti – Green Bean Plantain Dish

Do try this recipe and let me know how you like it. If you really really like it, then don’t forget to tag me in your post on Instagram. I’d love to share your stories with everyone. Check out how I make this recipe on Instagram.

Sambar in a large pot - Close up

Sambar Recipe

Here's how you can make Sambar using lentils, mixed vegetables, tamarind pulp, aromatic tempering and a special spice mix called sambar powder.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Course Side Dish
Cuisine Indian
Servings 6 people

Ingredients
  

  • 1 cup arhar dal or pigeon pea lentils Alt: red split lentils
  • ½ tsp turmeric powder
  • 2-3 shallot chopped in quarters or halves
  • 1 to 2 pinch asafoetida or hing
  • 2 cups chopped vegetables e.g. carrots, potatoes, okra, eggplants/aubergines, drumsticks, zucchini etc.
  • 1 large tomato
  • 2 tbsp tamarind pulp: pre-soaked in 1 cup water soak for15 minutes
  • 2-3 tbsp sambar spice mix
  • 2 tsp Kashmiri red chili powder
  • 2.5 to 3 cups water or add as required
  • salt to taste

Tempering

  • 2 tbsp coconut/vegetable oil
  • 1 tsp mustard seeds
  • 1 sprig of curry leaves or 10-12 dry/frozen ones
  • 2 to 3 dried red chillies

Instructions
 

  • Clean and wash the lentils well.
  • Add washed and strained dal along with the shallots, turmeric and asafoetida in pressure cooker with the water. Pressure cook until done or until the lentils are soft.
  • Cut the vegetables in into desired size (not too small). In another skillet, stir fry the veggies (if adding Okra, add it later with the tamarind.)
  • Add the diced tomatoes after 5 minutes. Cook for about 11 to 12 minutes.
  • Pour the strained, soaked tamarind pulp on to the skillet, squeezing out as much of the tamarind flavour as possible.
  • Then add the sambar masala, and let it boil for about 10 minutes.
  • Then, add the lentils and let it all come to a rolling boil. Add water as and when necessary.
  • Simmer the stew until the veggies are cooked through. This will take approximately 15-16 minutes.
  • Take off from heat and let it rest till you prepare the tempering.

Tempering

  • In a smaller skillet heat oil, add mustard seeds. Once they start popping, add curry leaves and red chillies and fry till curry leaves turn crispy.
  • Pour the tempering on the sambar.
  • Mix and cover the sambar with a lid for 8 to 10 minutes for the flavours to infuse.
  • Serve hot with idlis, dosa, or rice. Enjoy!
Keyword idli sambar, lentil stew, sambar, South Indian chutney
Tried this recipe?Let us know how it was!

Related

Categories: Dinner Tags: Easy sambar, idli sambar, Kerala sambar, lentil stew, Quick sambar, sambar, Sambar recipe, South Indian

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Reader Interactions

Comments

  1. Alia says

    May 30, 2024 at 8:40 pm

    5 stars
    Hi Anjali! I think I have never posted a comment but I have been following you for a while and recently I tried a lot of your Indian recipes. I really love your energy on Instagram/Youtube. My Indian friend said the sambar was so authentic and tasted just like his mom. Thank you so much for the recipe!

    Reply
    • Beextravegant says

      June 6, 2024 at 12:23 pm

      There’s no better compliment than that!!! Thank you so much and feel free to leave as many comments as you would like here. They are always welcome 😀

      Reply

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about me

I’m a full time Instagram/TikTok/YouTube content creator, recipe developer, and freelance food videographer and photographer, specializing in short format videos (reels, tiktok, shorts etc).

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