Sambar is a popular South Indian lentil stew made using toor dal (pigeon pea lentils), tamarind, and a mix of fresh vegetables. It’s flavored with a special sambar powder and finished with a tempering of mustard seeds, curry leaves, and dried red chilies. This dish is usually enjoyed with rice, idli, dosa, or medu vada, making it a warm and satisfying meal.
I’m sharing our best homemade South Indian Sambar Recipe, which I’ve perfected over the years. With this easy method, you can cook a delicious, healthy, and comforting lentil and vegetable stew right at home!
Lentils for Sambar
The most commonly used lentils in Sambar are toor dal (split yellow pigeon peas) and red lentils. Some recipes also use chana dal (split chickpeas). You can use one type or a mix of lentils. I usually go for a 2:1 ratio — for example, 2 cups toor dal and 1 cup red lentils. This gives the sambar a perfect creamy texture and rich flavor.
Vegetables Used in Sambar
In this recipe, I’ve used tomatoes, potatoes, and eggplants, simply because they were available at home. But you can use other traditional vegetables like:
- Drumsticks (moringa pods)
- Chayote (chow chow)
- Green eggplant
- Bottle gourd
- Pumpkin
- Zucchini (not traditional, but it works)
Sambar Masala – The Secret to Flavor
A good sambar masala is the heart of the dish. If you don’t have a homemade masala, don’t worry. There are some great store-bought options too.
Best Sambar Masala Brands:
- Everest
- MDH
- MTR
A good sambar masala powder contains flavorful spices like:
- Chana dal
- Urad dal
- Curry leaves
- Mustard seeds
- Asafoetida (hing)
- Turmeric powder
Just 1 tablespoon of this masala will give your sambar a deep, delicious flavor. I highly recommend keeping it in your spice cabinet.
Why You Should Never Skip the Tadka
The final step, called tadka (or tempering), might look optional — but don’t skip it!
A simple tadka of mustard seeds, asafoetida, curry leaves, and red chilies will completely lift your sambar. It adds a burst of aroma and flavor that makes a big difference. Your kitchen will smell amazing, and the sambar will taste authentic.
Quick Recap of Key Ingredients for Sambar:
- Toor dal (and/or red lentils)
- Fresh seasonal vegetables
- Tamarind pulp
- Sambar masala powder
- Tempering (tadka) with mustard seeds, curry leaves & red chilies
How to Make South Indian Sambar Recipe – Step by Step Guide
Sambar is a flavorful South Indian lentil stew made with toor dal, tamarind, vegetables, and spices. Here’s a simple, step-by-step guide to help you prepare delicious sambar at home.
Step 1: Soak Tamarind
- Soak 1 tablespoon tamarind in 1/3 cup hot water for 20–30 minutes.
- Once soft, squeeze and strain to get the tamarind pulp. Set aside.
Step 2: Cook the Lentils
- Rinse 1/2 cup toor dal (tuvar dal) in clean water.
- Add to a pressure cooker with 1/4 tsp turmeric and 1.5 to 1.75 cups water.
- Cook for 7–8 whistles on medium heat.
- Once done, mash the dal and keep it aside.
Step 3: Chop and Prepare Vegetables
- While the dal is cooking, chop 1 to 1.5 cups of mixed vegetables such as pumpkin, carrot, brinjal, potato, okra, or drumsticks.
- Also slice 6–7 pearl onions (or 1 medium onion) and 1 small tomato.
Step 4: Cook the Vegetables
- Add all the chopped veggies to a pan.
- Add 1/4 tsp turmeric powder, 1/4 tsp Kashmiri red chili powder (optional), and salt to taste.
- Pour in 1.5 to 2 cups of water.
- Cover and cook on medium heat until vegetables are just tender.
Step 5: Add Tamarind Pulp
- Once veggies are cooked, add the tamarind pulp.
- Mix well.
Step 6: Add Sambar Powder and Jaggery
- Add 1 to 1.5 tbsp sambar powder.
- Optional: Add 1/2 to 1 tsp jaggery powder for mild sweetness.
- Mix thoroughly.
Step 7: Combine with Cooked Lentils
- Add the mashed dal to the vegetable mix.
- Stir well. Adjust water if needed (don’t make it too thin).
- Simmer until the mixture starts boiling. Then switch off the heat and cover.
Step 8: Prepare Tempering (Tadka)
- In a small pan, heat 2 tbsp sesame oil (or ghee/coconut oil).
- Add 1/2 tsp mustard seeds and let them crackle.
- Add 1–2 dry red chilies, 10–12 curry leaves, 5–6 fenugreek seeds, and 2 pinches of hing (asafoetida).
- Fry till red chilies darken and curry leaves turn crisp.
Step 9: Add Tempering to Sambar
- Pour the hot tempering over the sambar.
- Cover for 4–5 minutes so flavors blend in.
Step 10: Serve Hot
- Serve sambar hot with rice, idli, dosa, uttapam, or medu vada.
- Garnish with chopped coriander leaves if desired.
Tips:
- Use unpolished toor dal for better taste.
- You can cook dal in an Instant Pot or regular pot too.
- Adjust tamarind and sambar powder to suit your taste.
- Make the sambar 2–3 hours earlier for better flavor.
This method gives you a homemade, restaurant-style sambar that’s healthy, tasty, and comforting!