Terumi Morita
June 12, 2026·Recipes

Sambar (South Indian Lentil Stew)

Sambar is a flavorful South Indian lentil stew enriched with vegetables and a fragrant tempering of spices.

Contents (2 sections)▾
  1. 01Ingredients & steps
  2. 02Why this works
A watercolor illustration of a bowl of Sambar, showcasing vibrant vegetables and lentils.
RecipeSouth-Indian
Prep20m
Cook15m
Serves4 人分
LevelMedium

Ingredients

  • 200 g toor dal (split pigeon peas)
  • 1 medium onion, chopped
  • 1 medium tomato, chopped
  • 1 carrot, diced
  • 1 potato, diced
  • 1 green chili, slit
  • 1 sprig curry leaves
  • 1 tbsp tamarind paste
  • 1 tsp turmeric powder
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 2 tbsp ghee
  • Salt to taste
  • Water as needed

Steps

  1. Rinse the toor dal thoroughly under cold water, then soak it for 15 minutes.

  2. In a pot, combine the soaked dal with 4 cups of water, turmeric powder, and salt. Bring to a boil over medium heat, then reduce to a simmer for 10-15 minutes until the dal is soft.

  3. Add the chopped onion, tomato, carrot, potato, green chili, and curry leaves to the pot. Simmer for an additional 10 minutes until the vegetables are tender.

  4. In a separate small pan, heat ghee over medium-high heat. Add mustard seeds and cumin seeds, allowing them to splutter and bloom their flavors. This process enhances the aroma and taste of the spices.

  5. Once the spices are fragrant, remove the pan from heat and stir in the tamarind paste. Quickly pour this tempering over the simmering stew.

  6. Mix well and adjust salt to taste. Let the sambar sit for 5 minutes before serving to allow flavors to meld.

Why this works

Sambar is a quintessential South Indian dish, and its success lies in the perfect balance of flavors and textures. The toor dal provides a creamy base that becomes even richer when simmered with vegetables. The inclusion of tamarind offers a tangy contrast that brightens the stew. The final touch, known as tadka or tempering, involves heating ghee and blooming spices like mustard and cumin. This step is crucial because it releases the essential oils and flavors locked within the spices, elevating the dish. If the spices seem too strong, add a bit more water to the sambar to mellow them out. Additionally, ensuring the lentils are cooked to a soft consistency is key; if they seem too firm, continue simmering them in water until they soften to your liking, enhancing the overall texture of the stew.