Vegan Sambhar
This vibrant Vegan Sambhar is a hearty and aromatic South Indian lentil and vegetable stew, bursting with savory and tangy notes from tamarind and a special spice blend. Tender toor dal and a medley of vegetables are simmered to perfection, creating a comforting dish that's both nutritious and incredibly flavorful. It's an ideal main course or a delightful side, especially when paired with fluffy rice or soft idlis.
An original recipe by Forkin
- Total time
- 1 hr 5 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 184 kcal
Allergen information: may contain mustard. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 0.5 cuptoor dal, rinsed
- 1 pcsyellow onion, chopped
- 1 pcstomato, chopped
- 1 pcscarrot, peeled and sliced
- 1 pcsdrumstick, cut into 2-inch pieces
- 0.5 pcseggplant, diced
- 2 tbsptamarind pulp, dissolved in 1/4 cup warm water
- 2 tbspsambhar powder
- 0.5 tspturmeric powder
- 1 tspsalt
for dal
- 2.5 cupwater
for vegetables
- 1 cupwater
tempering
- 1 tbspvegetable oil
- 0.5 tspmustard seed
- 0.5 tspcumin seed
- 2 pcsdried red chili, whole
- 10 pcscurry leaf
- 0.25 tspasafoetida
garnish
- 2 tbspfresh cilantro, chopped(optional)
Equipment
Pressure cooker · Large pot (4-6 quart) · Small pan · Chef's knife · Cutting board · Whisk · Measuring cups · Measuring spoons · Stirring spoon
The method
Step by step
- 1
Rinse the toor dal thoroughly under cold running water until the water runs clear, removing any impurities.
About 1 min
Cook’s note: Rinsing dal helps remove starches and any dust, ensuring a cleaner flavor and better texture.
- 2
Combine the rinsed toor dal, 2.5 cups of water, and 0.5 teaspoon of turmeric powder in a pressure cooker.
- 3
Secure the lid on the pressure cooker and cook on high heat for 3-4 whistles, or until the dal is very soft and easily mashable.
About 25 min
Cook’s note: If you don't have a pressure cooker, simmer the dal in a large pot for 20-25 minutes, skimming any foam, until tender. This will increase the cook time slightly.
- 4
While the dal is cooking, prepare all the vegetables: dice the yellow onion and tomato, peel and chop the carrot, trim and cut the drumstick into 2-inch pieces, and dice the eggplant.
About 10 min
Cook’s note: Ensure vegetables are cut into uniform sizes for even cooking. For drumsticks, peel off any tough outer skin before cutting.
- 5
In a separate large pot, combine the chopped onion, tomato, carrot, drumstick, and eggplant with 1 cup of water and 1 teaspoon of salt.
- 6
Bring the vegetables to a boil over medium-high heat, then reduce the heat to low and simmer for 10-15 minutes, or until the vegetables are tender but still retain their shape.
About 15 min
Cook’s note: Avoid overcooking the vegetables; they should be soft but not mushy, as they will continue to cook slightly with the dal.
- 7
Once the dal is cooked, carefully release the pressure from the cooker, then open the lid. Mash the cooked dal well with a whisk or the back of a spoon until it forms a smooth, creamy consistency.
About 1 min
Cook’s note: A well-mashed dal contributes to the creamy texture of the sambhar. For an extra smooth consistency, you can use an immersion blender.
- 8
Add the mashed dal to the pot with the cooked vegetables, stirring gently to combine.
- 9
Stir in the 2 tablespoons of sambhar powder and the 2 tablespoons of dissolved tamarind pulp into the dal and vegetable mixture.
About 1 min
Cook’s note: Ensure the tamarind pulp is well-dissolved and free of any seeds or fibrous bits before adding to prevent a gritty texture.
- 10
Bring the sambhar to a gentle simmer over medium-low heat and cook for another 5-7 minutes, allowing all the flavors to meld together.
About 7 min
Cook’s note: If the sambhar appears too thick, add a little hot water, a quarter cup at a time, until it reaches your desired consistency. Taste and adjust seasoning if needed.
- 11
For the tempering, heat 1 tablespoon of vegetable oil in a small pan over medium heat until shimmering.
About 1 min
Cook’s note: Using a small, heavy-bottomed pan for tempering helps distribute heat evenly and prevents spices from burning.
- 12
Add 0.5 teaspoon of mustard seeds to the hot oil and let them splutter vigorously.
About 1 min
Cook’s note: Wait for the mustard seeds to fully splutter; this indicates they are properly cooked and will release their full flavor.
- 13
Immediately add 0.5 teaspoon of cumin seeds, 2 dried red chilies, 10 curry leaves, and 0.25 teaspoon of asafoetida to the pan. Sauté for 30 seconds until the spices are fragrant and the chilies darken slightly.
About 1 min
Cook’s note: Be careful not to burn the spices, especially the asafoetida, as it can turn bitter quickly. Keep the heat moderate and stir constantly.
- 14
Pour the hot tempering directly into the simmering sambhar and stir immediately to incorporate the aromatic spices.
Cook’s note: Adding the tempering at the end infuses the sambhar with a fresh burst of flavor and aroma.
- 15
Garnish the sambhar generously with 2 tablespoons of fresh cilantro before serving.
Cook’s note: Fresh cilantro adds a bright, herbaceous finish that complements the rich flavors of the sambhar.
Per serving
Nutrition
- Calories
- 183.8kcal
- Protein
- 7.6g
- Carbs
- 30.9g
- Fat
- 4.5g
- Fibre
- 7.4g
- Sugar
- 8.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
This vegan sambhar is incredibly versatile. Serve it hot with steamed basmati rice, fluffy idlis, crispy dosas, or soft uttapams for a complete South Indian meal. For an extra layer of flavor, consider adding a pinch of jaggery to balance the tanginess of the tamarind. A simple cucumber raita or a fresh coconut chutney would make excellent accompaniments.
Store leftover sambhar in an airtight container in the refrigerator.
Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. Add a splash of water if it has thickened too much. Alternatively, microwave in 1-minute intervals, stirring between each, until hot.