Sambar is a tangy, spicy, and hearty dish that’s a staple in South Indian homes. Packed with lentils, vegetables, and aromatic spices, it’s best enjoyed with rice, idli, or dosa. Here’s how to whip up a delicious pot of sambar at home.

Ingredients (Serves 4-6)

For the Sambar:

• 1 cup toor dal (split pigeon peas)

• 2 cups mixed vegetables (drumsticks, carrots, beans, brinjal, pumpkin, etc.)

• 1 medium onion, sliced

• 1 medium tomato, chopped

• 1 small lemon-sized ball of tamarind (soaked in 1/2 cup warm water)

• 1/2 tsp turmeric powder

• 1 tbsp sambar powder (store-bought or homemade)

• 1 tsp jaggery (optional, for balance)

• Salt to taste

• 3 cups water (adjust for consistency)

For Tempering:

• 2 tbsp oil or ghee

• 1 tsp mustard seeds

• 1/2 tsp cumin seeds

• 1/4 tsp asafoetida (hing)

• 2 dried red chilies

• 10-12 curry leaves

• 1 tsp urad dal (split black gram)

For Garnish:

• Fresh coriander leaves, chopped

Instructions

1. Cook the Dal:

   • Rinse the toor dal thoroughly. Pressure cook with 2 cups of water, turmeric powder, and a pinch of salt for 3-4 whistles until soft and mushy. Mash it lightly and set aside.

2. Prepare the Tamarind Juice:

   • Soak the tamarind in warm water for 10 minutes. Squeeze out the pulp, strain, and keep the juice ready.

3. Cook the Vegetables:

   • In a large pot, add the chopped vegetables, onion, and tomato. Pour in 1 cup of water, add a pinch of turmeric, and cook on medium heat until the veggies are tender (about 10-12 minutes).

4. Make the Sambar Base:

   • Add the mashed dal to the cooked vegetables. Stir in the tamarind juice, sambar powder, jaggery (if using), and salt. Mix well and let it simmer for 10-15 minutes. Adjust water for your preferred consistency—sambar should be pourable but not too thin.

5. Temper the Spices:

   • Heat oil or ghee in a small pan. Add mustard seeds and let them splutter. Toss in cumin seeds, urad dal, dried red chilies, asafoetida, and curry leaves. Fry until aromatic (about 30 seconds) and pour this tempering over the simmering sambar.

6. Final Touch:

   • Stir the sambar, let it bubble for 2-3 minutes, then turn off the heat. Garnish with fresh coriander leaves.

Serving Suggestion

Serve piping hot with steamed rice and a dollop of ghee, or pair it with crispy dosas or fluffy idlis. A side of coconut chutney seals the deal!

Tips

• For extra flavor, dry roast 2 tbsp coriander seeds, 1 tbsp chana dal, 1 tsp cumin, 4-5 dried red chilies, and 1/2 tsp fenugreek seeds, then grind into a fresh sambar powder.

• Adjust spice levels with green chilies if you like it fiery!

Enjoy this soul-warming sambar that’s as vibrant as a Chennai restaurant!