Food of the Day: Sambar

Sambar

Sambar is a staple lentil-based vegetable stew that serves as a cornerstone of South Indian cuisine. This aromatic dish combines the earthy protein of pigeon peas with the sharp, tangy notes of tamarind broth and a complex blend of roasted spices. While it is enjoyed across the Indian subcontinent, it remains most deeply associated with the culinary traditions of Tamil Nadu, Kerala, Karnataka, and Andhra Pradesh.

History

The historical origins of sambar remain a subject of scholarly debate and local legend. Some accounts suggest the dish was created in the 17th-century Thanjavur Maratha court when a royal chef substituted tamarind for kokum in a traditional lentil soup to please the visiting prince Sambhaji. Other historians point to earlier literary references, such as the 16th-century Telugu poem Amuktamalyada, which mentions ingredients consistent with modern sambar. Regardless of its exact genesis, the dish evolved over centuries into a diverse array of regional variations, ranging from the thicker pappu charu of Andhra Pradesh to the vegetable-heavy huli found in Karnataka.

Sambar

A traditional South Indian stew featuring tender lentils, seasonal vegetables, and a fragrant tempering of mustard seeds and curry leaves.

Prep time: 15 min | Cook time: 30 min | Total time: 45 min | Yield: 4 servings | Difficulty: Medium

Ingredients

• 1/2 cup (100g) toor dal (split pigeon peas)
• 1/4 tsp turmeric powder
• 1 1/2 cups water for cooking dal
• 1 1/2 cups mixed vegetables (okra, carrots, potatoes, pumpkin, or drumsticks), chopped
• 6-7 pearl onions or 1 medium onion, sliced
• 1 medium tomato, diced
• 1 tbsp tamarind concentrate or pulp
• 1 1/2 tbsp sambar powder
• 1/2 tsp Kashmiri red chili powder (optional)
• Salt to taste
• 2 tbsp sesame oil or ghee
• 1/2 tsp mustard seeds
• 1-2 dried red chilies
• 10-12 fresh curry leaves
• 2 pinches asafoetida (hing)
• 5-6 fenugreek seeds (methi)
• 1 tbsp fresh coriander leaves for garnish

Instructions

1. Rinse the toor dal thoroughly and place it in a pressure cooker with 1 1/2 cups of water and the turmeric powder. Cook for 7 to 8 whistles or until the lentils are completely soft and mushy, then mash them with a spoon and set aside.
2. In a separate pot, combine the chopped vegetables, onions, tomato, salt, chili powder, and 1 1/2 to 2 cups of water. Simmer over medium-low heat until the vegetables are tender but not overcooked.
3. Stir the tamarind pulp and sambar powder into the vegetable mixture, then add the mashed dal. Mix well and simmer until the stew reaches a gentle boil and a light froth appears on the surface.
4. In a small pan, heat the sesame oil or ghee over medium heat and add the mustard seeds. Once they begin to crackle, add the dried red chilies, curry leaves, fenugreek seeds, and asafoetida.
5. Pour the hot tempering mixture immediately into the sambar and cover the pot with a lid for 4 to 5 minutes to allow the aromatics to infuse. Garnish with fresh coriander leaves before serving.

Notes

Sambar is traditionally served hot alongside steamed rice, idli, dosa, or medu vada. The consistency can be adjusted by adding more water depending on whether it is being paired with rice or breakfast items. Leftovers can be stored in an airtight container in the refrigerator for up to two days, as the flavors often deepen after sitting.