Sambar is a delicious, super-flavorful South Indian lentil soup made with vegetables and seasonings. It's typically served with idlis, rice or dosas. There is no one way to make sambar, so feel free to experiment with your choice of veggies, lentils and seasonings. We are keeping it seasonal for summer with zucchini and tomato.
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Ingredients
Dal
- 1 cup (200g) split yellow mung dal washed and drained
- 1 medium carrot chopped into 1/2-inch pieces
- 1 Indian Bay Leaf
- 1/2 tsp (1g) turmeric
- 3 cups (720ml) water
Tempering Spices
- 2 Tbsp (28g) Ghee or garlic ghee
- 1 tsp (4g) fenugreek seeds
- 1 tsp (2g) cumin seeds
- 1/2 tsp (1.5g) brown mustard seeds
- 1/2 tsp (1g) black seeds
- 1/4 tsp (0.7g) BEST HING EVER
- 1 handful dried curry leaves crushed, or 1-2 sprigs fresh curry leaves
Additional Ingredients
- 1 small onion chopped
- 1 medium zucchini cut into 1/2-inch rounds
- 1 medium tomato chopped
- 3-5 tsp (9-15g) sambar powder or to taste
- 3/4 cup (180ml) water
- 2-3 tsp (5-8g) tamarind paste or to taste
- salt as desired
- cilantro chopped, optional
Ingredients
Dal
Tempering Spices
Additional Ingredients
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Instructions
Dal
- If time permits, soak washed mung dal in water to cover for 2 or more hours; drain before cooking. Otherwise, proceed with the instructions.
- Transfer mung dal to an instant pot, pressure cooker or a 2.5-quart saucepan. Add water, bay leaf, turmeric and carrot. Cook, covered, until dal is tender. Do not drain! Keep it aside.
Tempering Spices
- While mung dal is cooking, heat ghee over med-high in a large skillet or, if mung dal was pressure cooked, a 2.5 Qt saucepan. When hot, add mustard and cumin seeds. Once it starts popping, add black seeds, fenugreek seeds, hing and curry leaves, stirring and cooking for a minute.
Additional Ingredients
- Add onions; fry for a minute or two. Add zucchini and tomato. Continue stirring and frying another minute or so. Stir in sambar powder, 3/4-cup water, and tamarind paste.
- Combine mung dal with tempered spices and vegetables. Add salt. Bring to a boil; reduce heat to a low and simmer at a low boil for 10 minutes.
- Taste and adjust seasonings. Serve garnished with cilantro if desired.
Thank you for this amazing recipe. My Indian clients loved it. It is one of their routine diner meals. I am a typical Ugandan Chef who loves preparing Indian dishes.