Sambar Recipe | South Indian Dal Tadka with Vegetables & Spices

Introduction To Sambar

     South Indian style Dal Tarka, commonly known as Sambar, is a staple dish that embodies the vibrant and diverse flavors of South Indian cuisine. This lentil-based stew is not only nutritious but also rich in taste, making it a favorite among many. Sambar is traditionally made with toor dal (pigeon peas), which is cooked to perfection and combined with an array of vegetables, spices, and a tangy tamarind base.

What sets Sambar apart is its unique blend of spices, including sambar powder, which typically features a mix of roasted lentils, coriander seeds, and spices that provide a distinct and aromatic flavor profile. This dish is often served with steamed rice, idli, or dosa, making it a versatile and beloved addition to any meal. Now, Let's make Dal Tarka( Sambar) on with SK in a simple and a South Indian style.

🕒 Recipe Details:

Course: Main / Side Dish

Cuisine: South Indian

Servings: 4

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Spice Level: Medium

🧮 Ingredients of  Samber:

1. For the Dal:

• 1 cup toor dal (pigeon peas)

• 3 cups water

• 1/2 teaspoon turmeric powder

• Salt to taste

2. For the Sambar:

• 1 tablespoon oil (preferably sesame oil or coconut oil)

• 1 teaspoon mustard seeds

• 1 teaspoon cumin seeds

• 1-2 dried red chilies

• 2-3 green chilies, slit

• 1 onion, finely chopped

• 1 tomato, chopped

• 1 carrot, diced (optional)

• 1 small potato, diced (optional)

• 1/2 cup mixed vegetables (like drumsticks, beans, or zucchini)

• 2-3 tablespoons sambar powder (store-bought or homemade)

• 1 tablespoon tamarind paste (adjust to taste)

• Fresh coriander leaves, chopped (for garnish)

🍜 How to make  south indian Sambar step -by -step Recipe:

Step 1. Cook the Dal:

• Rinse the toor dal under running water until the water runs clear.

• In a pot, combine the dal, water, turmeric powder, and salt. Bring to a boil.

• Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the dal is soft. If using a pressure cooker, cook for about 3-4 whistles.

• Once cooked, mash the dal lightly and set aside.

Step 2. Prepare the Sambar:

• In a large pot, heat the oil over medium heat.

• Add mustard seeds and let them splutter. Then add cumin seeds, dried red chilies, and slit green chilies.

• Add the chopped onion and sauté until translucent.

• Stir in the chopped tomato and cook until soft.

• Add the diced vegetables and sauté for a few minutes.

• Add the sambar powder and mix well. Cook for a minute until fragrant.

Step 3. Combine:

• Add the mashed dal to the vegetable mixture. Stir well to combine.

• Add tamarind paste and adjust salt as needed. If the mixture is too thick, add water to reach your desired consistency.

• Let it simmer for 10-15 minutes, allowing the flavors to meld.

 🥘 Serving Suggestions:

• Garnish with fresh coriander leaves.

• Serve hot with steamed rice or idli/dosa.

You also like:  Dal Tarka ( In Punjabi style) 

🧑‍🍳 Expert Tips For Spicy Sambar:

1. Use Fresh Ingredients: 

• Always use fresh vegetables, spices, and lentils for the best flavor. Fresh tamarind pulp adds a tangy taste that enhances the sambar.

2. Roast Spices for Extra Flavor:

•  Dry roast the spices like cumin seeds, coriander seeds, and red chilies before grinding them into a powder. This gives the sambar a deeper flavor.

3. Consistency Matters: 

• Adjust the consistency of your sambar by adding more or less water. It should be thick enough to coat the back of a spoon but not too watery.

4. Balanced Tamarind and Jaggery:

•  The balance of tangy and sweet flavors is crucial in sambar. Adjust the tamarind and jaggery according to your taste preference.

5. Cook Lentils Properly:

•  Ensure the lentils are well-cooked and mashed before adding them to the sambar. This gives a creamy texture to the dish.

6. Add Tempering Last: 

• Prepare the tempering with mustard seeds, curry leaves, and dried red chilies and pour it over the sambar just before serving to retain the aroma and flavor.

7. Use Ghee for Tempering: 

• or a rich flavor, use ghee (clarified butter) for tempering instead of oil. It enhances the taste and gives the sambar a traditional touch.

8. Include Drumsticks: 

• Adding drumsticks to sambar brings an authentic South Indian flavor and makes the dish more nutritious.

9. Soak Lentils:

•  Soak the lentils for at least 30 minutes before cooking. This reduces the cooking time and makes the lentils softer and easier to digest.

10. Simmer for Better Flavor:

•  Let the sambar simmer on low heat for a while after adding all the ingredients. This allows the flavors to meld together perfectly.

💥 FAQs About Sambar:

Q 1.What are the best lentils to use for Sambar?

• The most commonly used lentils for Sambar are Toor Dal (split pigeon peas). You can also use a combination of Toor Dal and Masoor Dal (red lentils) for a slightly different flavor and texture.

Q 2.Can I make Sambar without tamarind?

• Yes, you can make Sambar without tamarind. You can substitute tamarind with lemon juice or tomato for the tangy flavor. However, the taste will vary slightly from the traditional Sambar.

Q 3.Why does my Sambar taste bitter?

• A bitter taste in Sambar can be due to overcooking the spices or using too much fenugreek seeds. Ensure you roast spices carefully and use only a small amount of fenugreek seeds in the tempering.

Q 4.How can I thicken my Sambar if it’s too watery?

• To thicken a watery Sambar, you can simmer it for a longer time until it reduces to the desired consistency. You can also mash some of the cooked lentils or add a small amount of rice flour or besan (gram flour) mixed with water.

Q 5.Can I prepare Sambar in advance?

• Yes, Sambar can be prepared in advance and stored in the refrigerator for up to 3 days. The flavors actually improve over time, making it taste even better the next day.

Q 6.Is Sambar healthy?

• Yes, Sambar is a nutritious dish as it is made from lentils, which are a good source of protein, and a variety of vegetables, providing essential vitamins and minerals. It is also low in fat and high in fiber.

Q 7.What vegetables are traditionally used in Sambar?

• Traditional Sambar includes vegetables like drumsticks, carrots, tomatoes, brinjal (eggplant), okra, pumpkin, and radish. However, you can use any vegetables you prefer or have on hand.

Q 8.How do I make Sambar spicier?

• To make Sambar spicier, you can increase the amount of red chili powder, green chilies, or add a few crushed black peppercorns. Adjust the spice level according to your taste preference.

Q 9.Can I freeze Sambar?

• Yes, you can freeze Sambar for up to a month. Allow it to cool completely before transferring it to an airtight container for freezing. Thaw it in the refrigerator overnight and reheat before serving.

Q 10.What is the difference between Dal Tarka and Sambar?

• Dal Tarka is a North Indian dish made with lentils and tempered with spices in ghee or oil, while Sambar is a South Indian dish made with lentils, tamarind, and vegetables, and has a tangy, slightly spicy flavor. The key difference lies in the ingredients and regional flavors.

🎉Summary on South Indian Dal Tarka (Sambar):

          South Indian Dal Tarka, commonly known as Sambar, is a flavorful lentil-based stew made with toor dal (pigeon peas), vegetables, tamarind, and aromatic spices. This traditional dish balances tanginess, spice, and heartiness, making it perfect with steamed rice, idli, or dosa. Its unique taste comes from sambar powder, tamarind paste, and a final tempering of mustard seeds, cumin, chilies, and curry leaves, creating a wholesome, comforting meal that’s both nutritious and delicious.