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Easy Sambar Recipe

Let's make a tasty but easy kerala style sambar in 3 simple steps.

Ingredients:


  1. Toor dal (pigeon peas): ½ cup (washed and soaked for 30 - 60 mins)
  2. Turmeric powder: ½ tsp
  3. Water: 3 to 4 cups
  4. Salt: To taste(If not sure, add the smallest amount then adjust it later)
  5. Shallots (Pearl onions): 10–12 pieces (left whole)
  6. Drumsticks: 1 or 2 (cut into 2-3 inch pieces)
  7. Carrot: 1 medium sliced. 
  8. Potato:  2 medium sliced
  9.  Yellow Pumpkin: 1/4 of small. (medium sliced)
  10. Tomato: 1 large (chopped)
  11. Green chillies: 2 (3 or 4 if you choose hot.) 
  12. Sambar powder: 2–3 tbsp
  13. Asafoetida (Hing): ½ tsp
  14. Tamarind: 1 small lime-sized ball (soaked in ½ cup warm water, pulp extracted)
  15. Jaggery powder: ½ tsp (optional, to balance flavors)
  16. Coconut oil: 2 tbsp (essential)
  17. Mustard seeds: 1 tsp
  18. Fenugreek seeds (Methi): ¼ tsp
  19. Dry red chillies: 2–3 (broken in half)
  20. Curry leaves: 2 sprigs
Step-by-Step Instructions
1. Cook the Dal and Vegetables
  1. Add the rinsed toor dal, chopped carrots, potatoes/pumpkin, drumsticks, shallots, green chillies, tomato, turmeric powder, and a splash of oil.
  2. Pour in just enough water to cover the veggies, add a pinch of salt.
  3. Cook on medium flame for 4 to 5 whistles until the dal and veggies are completely soft.
2. Adding the flavours
  1. Pour in the strained tamarind juice.
  2. Mix the sambar powder and asafoetida with 3 tablespoons of warm water to make a smooth paste (this prevents clumping), then stir it into the pot.
  3. Add the jaggery if using. Let the entire mixture simmer on low heat for 5 minutes so the flavors marry. Adjust consistency with a little warm water if it is too thick.
3. The Authentic Tempering
  1. Heat the coconut oil in a small pan over medium heat.
  2. Add the mustard seeds and let them completely splutter.
  3. Lower the heat and add the fenugreek seeds, dry red chillies, and fresh curry leaves. Fry for 30 seconds until fragrant but be careful not to burn the spices.
  4. Immediately pour this sizzling oil and spice mix over the bubbling sambar.
  5. Put a lid on the pot immediately and turn off the stove. Let it sit covered for 5 minutes to trap the smoky coconut aroma before serving.

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