Main CourseSoup

Vegan Sambar

Name: Vegan Sambar
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; 0.5 tsp turmeric powder; 1 tbsp tamarind paste; 0.5 cup hot water; 1 pcs yellow onion chopped; 1 pcs carrot peeled and sliced; 0.5 pcs eggplant cubed; 1 pcs tomato chopped; 2 tbsp sambar powder; 1 tsp salt; 1 cup water; 1 tbsp vegetable oil; 0.5 tsp mustard seed; 0.5 tsp cumin seed; 0.25 tsp asafoetida; 10 pcs curry leaf; 2 pcs dried red chili; 2 tbsp cilantro fresh, chopped

This hearty and flavorful South Indian lentil soup is packed with vegetables and aromatic spices. It's a comforting and nutritious dish that pairs perfectly with rice or idli.

An original recipe by Forkin

Total time: 1 hr
Serves: 4
Difficulty: Medium
Per serving: 209 kcal

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

Mise en place

Ingredients

0.75 cuptoor dal, rinsed
0.5 tspturmeric powder
1 tbsptamarind paste
1 pcsyellow onion, chopped
1 pcscarrot, peeled and sliced
0.5 pcseggplant, cubed
1 pcstomato, chopped
2 tbspsambar powder
1 tspsalt

for dal

3 cupwater

for tamarind

0.5 cuphot water

for vegetables

1 cupwater

for tempering

1 tbspvegetable oil
0.5 tspmustard seed
0.5 tspcumin seed
0.25 tspasafoetida
10 pcscurry leaf
2 pcsdried red chili

garnish

2 tbspcilantro, fresh, chopped

Equipment

strainer · small pan · large pot · spoon · pressure cooker

The method

Step by step

1
Rinse the toor dal thoroughly and place it in a pressure cooker with water and turmeric powder.
2
Cook for 3-4 whistles, or until the dal is very soft and mushy. Mash it lightly with the back of a spoon.
About 15 min
Cook’s note: If you don't have a pressure cooker, cook in a pot on the stovetop for 30-40 minutes until soft.
3
While the dal cooks, soak the tamarind paste in hot water for 10 minutes, then squeeze and strain to extract the pulp. Discard any solids.
About 10 min
4
In a large pot, combine the chopped yellow onion, carrot, eggplant, tomato, sambar powder, and salt.
About 5 min
5
Add water to the pot, cover, and cook over medium heat until the vegetables are tender, about 10-12 minutes.
About 12 min
Cook’s note: Ensure vegetables are cooked but still hold their shape.
6
Stir in the cooked and mashed toor dal and the tamarind pulp into the vegetable mixture.
About 1 min
7
Bring the sambar to a gentle simmer and cook for another 5-7 minutes, allowing the flavors to meld. Adjust consistency with more hot water if needed.
About 7 min
Cook’s note: The sambar should have a medium-thick, pourable consistency.
8
For the tempering, heat vegetable oil in a small pan over medium heat.
9
Add mustard seed and cumin seed and let them splutter.
About 1 min
10
Add asafoetida, curry leaf, and dried red chili, then sauté for a few seconds until fragrant.
About 1 min
Cook’s note: Be careful not to burn the spices.
11
Pour the hot tempering mixture over the simmering sambar and stir well.
12
Garnish with fresh chopped cilantro before serving.

Per serving

Nutrition

71%Score

Calories: 209kcal
Protein: 9.8g
Carbs: 34.4g
Fat: 4.6g
Fibre: 8.3g
Sugar: 6.9g

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 splash of water if needed to adjust consistency.