Aromatic South Indian Sambar

This authentic South Indian sambar brings together tender toor dal, aromatic spices, and tangy tamarind for a soul-warming bowl of comfort. The secret lies in the homemade spice blend and perfect tempering technique that creates layers of complex flavors in every spoonful.

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Course: Appetizer, Main Course, Side Dish

Cuisine: Indian

Keyword: Curry, Vegetarian

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Calories: 185kcal

Equipment

Ingredients

For the Dal Base:

1/2 cup toor dal
1/2 teaspoon turmeric
1/2 teaspoon salt
1 1/4 cups water

For the Sambar:

2 tablespoons coriander powder
3 tomatoes chopped
1/2 teaspoon chili powder
1/4 teaspoon methi seeds roasted and powdered (fenugreek seeds)
1/2 teaspoon hing asafoetida powder
1/2 teaspoon tamarind paste

For the Tempering:

1 tablespoon oil
1 teaspoon black mustard seeds
2 onions chopped
1 sprig curry leaves

Instructions

Boil toor dal in 1 1/4 cup water with turmeric and salt until soft and mushy.
Add coriander powder, chopped tomatoes, chili powder, methi powder, hing, and tamarind paste to the cooked dal.
Simmer the mixture for 5 minutes, stirring occasionally.
Heat 1 tablespoon oil in a frying pan over medium heat.
Add mustard seeds and let them pop for 30 seconds.
Add chopped onions and fry for 5 minutes until golden brown.
Add curry leaves to the tempering and fry for another minute.
Pour the tempering into the dal mixture and stir once.
Serve hot with idlis or white boiled rice.

Notes

Roast methi seeds in a dry pan until fragrant before grinding for better flavor

Adjust tamarind paste quantity based on your sourness preference

Dal should be completely mushy for the right sambar consistency

Fresh curry leaves make a significant difference compared to dried ones

Sambar tastes better the next day as flavors develop overnight

Add vegetables like drumstick, okra, or eggplant during step 2 for variety

Store leftover sambar in refrigerator for up to 3 days

Nutrition