This Sambar recipe brings together the vibrant flavors of fresh vegetables, aromatic spices, and a hint of sweetness from jaggery. It’s a dish that reminds me of home and the comforting meals shared with family. I love how the blend of tamarind and coconut adds depth to the sambar, making it a perfect companion for warm rice, idlis, or dosas. Whether you’re enjoying it on a cozy day or serving it for a special meal, I hope this dish brings as much joy to your table as it does to mine.

Ingredients

 

For the Dal and Vegetables:

Arhar Dal (Toor Dal) – 1 cup

Water – 2 cups (for soaking the dal)

Drumsticks – 2, cut into 3-4 inch pieces (or Bottle Gourd – 1 small, diced)

Onion – 1 large, diced

Shallots – 10, diced (or substitute with 2 onions if shallots are not available)

Tomato – 1 large, diced

Salt – 1 teaspoon (for vegetables)

Turmeric – 1 teaspoon

Water – 1 cup (for cooking the vegetables)

 

For the Sambar Masala:

Indian Sesame Oil – 2 teaspoons

Coriander seeds – 2 teaspoons

Cumin seeds – 1 teaspoon

Peppercorns – 6

Fenugreek seeds – 1 teaspoon

Chana Dal – 2 tablespoons

Urad Dal – 1 tablespoon

Curry leaves – 2 sticks

Dried Red Chilies – 3

Asafoetida (Hing) – 1 teaspoon

Shredded Coconut – 2 tablespoons

Jaggery – 1 tablespoon

Tamarind – Gooseberry-sized ball, soaked in water and pulp extracted

Water – 1 cup (for grinding the masala paste)

 

For Tempering:

 

Sesame Oil – 1 teaspoon

Black Mustard Seeds – 1 teaspoon

Curry Leaves – 2 sticks

Red Chili Powder – ½ teaspoon

Coriander Leaves – a handful, chopped

Ghee – 1 tablespoon (optional)

 

 

Method

1.Prepare the Dal:

Rinse and soak the Arhar Dal in 2 cups of water for 20 minutes.

Pressure cook the dal with the soaked water for 6 whistles. Remove from heat and allow the pressure to release naturally. Set aside.

2.Cook the Vegetables:

In a separate pressure cooker, add drumsticks (or bottle gourd), diced onions, shallots, tomatoes, 1 cup of water, 1 teaspoon of salt, and 1 teaspoon of turmeric.

Pressure cook the vegetables for 4 whistles. Remove from heat and wait for the pressure to release naturally. Set the vegetables aside along with the water used for cooking.

3.Make the Sambar Masala:

Heat 2 teaspoons of sesame oil in a pan.

Add coriander seeds, cumin seeds, peppercorns, fenugreek seeds, chana dal, and urad dal. Fry for 1 minute.

Once the chana dal turns brown, add curry leaves, dried red chilies, asafoetida, shredded coconut, jaggery, and tamarind pulp. Fry for 30 seconds and remove from heat.

Let the mixture cool slightly, then grind it with 1 cup of water to form a slightly coarse paste. Set aside.

4.Assemble the Sambar:

Take a heavy-bottomed pan and add the ground masala paste along with 1 cup of water. Bring it to a boil on medium flame.

Once the masala is boiling, add in the cooked vegetables along with the water used for cooking them.

Add salt to taste and let the mixture boil for 2-3 minutes on medium flame.

Add the cooked dal and continue to let the sambar boil for another 2-3 minutes to allow the flavors to combine.

5.Tempering:

In a kadhai, heat 1 teaspoon of oil. Once hot, add mustard seeds and let them splutter.

Add curry leaves and immediately turn off the flame.

Add ½ teaspoon of red chili powder to the hot oil. Be quick to prevent the chili powder from burning.

Pour the tempering into the sambar and mix gently.

6.Finishing Touches:

Garnish the sambar with freshly chopped coriander leaves.

For a richer flavor, add 1 tablespoon of ghee (optional) before switching off the flame.

 

Serving Suggestion:

Serve hot sambar with steamed rice, idli, or dosa, and enjoy a flavorful and hearty meal!

Nutritional Value (per serving of sambar):

Calories: ~180-220 kcal

Carbohydrates: ~30-35 grams

Protein: ~8-10 grams

Fat: ~8-10 grams

Saturated Fat: ~1.5-2 grams (from ghee and oil)

Fiber: ~7-9 grams

Sugar: ~4-5 grams (from tamarind and jaggery)

Sodium: ~400-500 mg (depending on salt and other ingredients)

Calcium: ~40-50 mg (from toor dal and vegetables)

Iron: ~2-3 mg (from dal, tamarind, and spices)