Classic South Indian Sambar: Hearty Lentil & Vegetable Stew

Experience the bold flavors of South India with this classic sambar, a spicy lentil and vegetable stew that’s as nourishing as it is satisfying. Packed with protein-rich toor dal, a medley of vegetables like pumpkin, okra, and peas, and the tang of tamarind, this dish is the backbone of many South Indian meals. Fragrant with mustard seeds, garlic, curry leaves, and aromatic sambar powder, every spoonful offers a taste of comfort and tradition.

Sambar is delicious served piping hot with steamed rice or pillowy idlis, but it’s equally enjoyable as a warming soup on its own. The slow simmering allows the flavors to meld beautifully, while a final tempering of spices infuses the stew with irresistible aroma. Whether you enjoy it for breakfast, lunch, or dinner, this homemade sambar brings a taste of the South to your table with every hearty bite.

Classic South Indian Sambar: Hearty Lentil & Vegetable Stew

Print Recipe

By Malini Serves: 6 Prep Time: 25 m Cooking Time: 1 h

Ingredients

• 6 cups water, or more as needed
• 2 cups toor dal (pigeon peas)
• 1 onion, chopped
• 1 tomato, chopped
• 1 cup peeled, chopped pumpkin
• 1 cup chopped okra
• 1/2 cup peas
• 1/2 cup sliced red radishes
• 2 tablespoons vegetable oil
• 1 tablespoon mustard seeds
• 6 cloves garlic, sliced
• 4 dried red chile peppers
• 2 tablespoons dried curry leaves
• 1 tablespoon sambar powder
• 1/2 cup tamarind pulp
• salt to taste
• 1 pinch red chile powder, or to taste

Instructions

1

Combine the water, toor dal, onion, tomato, pumpkin, okra, peas, and radishes in a large pot. Bring everything to a gentle boil, then reduce the heat and simmer uncovered until the dal, pumpkin, and radishes are tender, about 30 to 40 minutes.

2

Meanwhile, in a small pan, heat the vegetable oil over medium heat. Add the mustard seeds and let them pop. Stir in the garlic, dried red chiles, curry leaves, and sambar powder, sautéing until the spices are deeply aromatic, around 5 minutes.

3

Pour the spiced oil mixture into the simmering dal and vegetables. Gently cook together to allow the flavors to marry, another 25 to 30 minutes. Stir in the tamarind pulp for tanginess, then season with salt and a touch of red chile powder before serving.

Notes

Tips:
Soak the toor dal for at least 30 minutes before cooking to shorten the simmering time., Adjust the thickness of the sambar by adding extra water if desired., For richer flavor, add a bit of ghee while sautéing the spices., Feel free to add other vegetables like carrots, eggplant, or drumsticks to customize the stew., Use fresh curry leaves if available for a more intense aroma.