LunchDinnerMain Course

Sambar (Lentil & Veg Stew)

Name: Sambar (Lentil & Veg Stew)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: indian
Ingredients: 0.75 cup toor dal rinsed; 3 cup water; 0.25 tsp turmeric powder; 1 pcs red onion chopped; 1 pcs tomato chopped; 1 pcs drumstick cut into 2-inch pieces; 0.5 pcs eggplant cubed; 1.5 cup water; 1 tbsp tamarind pulp mixed with 1/2 cup warm water; 2 tbsp sambar powder; 1 tsp salt; 0.5 tsp jaggery grated (optional); 1 tbsp sesame oil; 0.5 tsp mustard seed; 0.5 tsp cumin seed; 2 pcs dried red chili; 0.25 tsp asafoetida (optional); 10 pcs curry leaf; 2 tbsp fresh cilantro chopped

This aromatic South Indian lentil and vegetable stew is a staple comfort food, packed with flavor from tamarind, spices, and a variety of vegetables. It's hearty, nutritious, and perfect served with rice or idli.

An original recipe by Forkin

Total time: 1 hr
Serves: 4
Difficulty: Medium
Per serving: 215 kcal

Allergen information: may contain mustard and sesame. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

0.75 cuptoor dal, rinsed
0.25 tspturmeric powder
1 pcsred onion, chopped
1 pcstomato, chopped
1 pcsdrumstick, cut into 2-inch pieces
0.5 pcseggplant, cubed
1 tbsptamarind pulp, mixed with 1/2 cup warm water
2 tbspsambar powder
1 tspsalt
0.5 tspjaggery, grated(optional)

for cooking dal

3 cupwater

for vegetables

1.5 cupwater

for tempering

1 tbspsesame oil
0.5 tspmustard seed
0.5 tspcumin seed
2 pcsdried red chili
0.25 tspasafoetida(optional)
10 pcscurry leaf

garnish

2 tbspfresh cilantro, chopped

Equipment

small pan · knife · large pot · pressure cooker

The method

Step by step

1
Wash the toor dal thoroughly and combine it with the cooking dal water and turmeric powder in a pressure cooker.
2
Pressure cook for 3-4 whistles, or until the dal is soft and mushy.
About 10 min
3
Once the pressure releases naturally, mash the cooked dal lightly and set aside.
About 5 min
4
In a large pot, combine the red onion, tomato, drumstick, eggplant, and vegetable water.
5
Bring the vegetables to a boil, then reduce heat and simmer until they are tender, about 10-12 minutes.
About 12 min
6
Add the tamarind pulp liquid, sambar powder, and salt to the simmering vegetables.
7
Stir well and continue to simmer for another 5 minutes, allowing the flavors to meld.
About 5 min
8
Add the mashed toor dal to the vegetable mixture and mix thoroughly.
9
If using, stir in the jaggery and simmer for 2-3 more minutes.
About 3 min
Cook’s note: Jaggery balances the sourness of the tamarind.
10
For the tempering, heat the sesame oil in a small pan over medium heat.
11
Add the mustard seeds and let them splutter.
About 1 min
12
Add the cumin seeds, dried red chilies, asafoetida (if using), and curry leaves.
13
Sauté for about 30 seconds until fragrant.
About 1 min
14
Pour the tempering mixture over the sambar in the pot.
15
Garnish with fresh cilantro before serving.

Per serving

Nutrition

71%Score

Calories: 215.4kcal
Protein: 10.2g
Carbs: 35.8g
Fat: 4.6g
Fibre: 8.8g
Sugar: 7.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover sambar in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop or in the microwave, adding a little water if it's too thick.