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Sambar is one of the most beloved and quintessential dishes of South India. This hearty, tangy, and slightly spicy lentil-based stew is a staple in Tamil, Telugu, Kannada, and Malayalam households. With a perfect blend of lentils, vegetables, tamarind, and aromatic spices, sambar pairs wonderfully with rice, idli, dosa, and vada. If you’re looking for an authentic yet simple sambar recipe, you’ve come to the right place. Let’s dive into this wholesome dish that brings comfort in every bite.

Origins and Significance of Sambar

A sambar recipe has a rich history that dates back centuries, believed to have originated in the kitchens of Tamil Nadu’s Maratha rulers. Over time, it became a staple across South India, with each region adding its own special touch. It is not just a dish but a cultural symbol, served in homes, weddings, and festive feasts. The balance of flavors sourness from tamarind, spiciness from chilies, and earthiness from lentils makes it a truly unique dish.

Ingredients for Authentic Sambar

Before we begin cooking, let’s gather the ingredients. Sambar is highly versatile, allowing you to mix and match vegetables based on availability.

For the Sambar:

• 1 cup toor dal (pigeon pea lentils)

• ½ teaspoon turmeric powder

• 1 teaspoon salt (adjust to taste)

• 1 tablespoon tamarind pulp (soaked in warm water for 10 minutes and strained)

• 1 tomato, chopped

• 1 small onion, chopped (optional)

• 1 drumstick (cut into pieces)

• ½ cup carrots (chopped)

• ½ cup pumpkin or bottle gourd (chopped)

• 1 green chili (slit lengthwise)

• 1 teaspoon jaggery (optional, for mild sweetness)

• 2-3 cups water (adjust as needed)

For the Sambar Masala (Spice Mix):

• 2 tablespoons coriander seeds

• 1 teaspoon cumin seeds

• 1 teaspoon mustard seeds

• 1 teaspoon fenugreek seeds

• 2 dried red chilies

• 1 tablespoon chana dal (Bengal gram)

• 1 teaspoon urad dal (black gram)

• ½ teaspoon asafoetida (hing)

• 4-5 curry leaves

• ½ cup grated coconut (optional but recommended for a rich flavor)

• 1 teaspoon oil (for roasting)

For Tempering:

• 1 tablespoon oil or ghee

• 1 teaspoon mustard seeds

• 2 dried red chilies

• ½ teaspoon asafoetida (hing)

• 1 sprig curry leaves

Step-by-Step Cooking Instructions

1. Cook the Dal

• Rinse the toor dal thoroughly and pressure cook it with 2 cups of water, turmeric, and a pinch of salt for 3-4 whistles or until soft.

• Once cooked, mash the dal well and keep it aside.

2. Prepare the Sambar Masala

• In a pan, heat 1 teaspoon of oil and roast the coriander seeds, cumin seeds, mustard seeds, fenugreek seeds, red chilies, chana dal, urad dal, and curry leaves until aromatic.

• Add the grated coconut (if using) and roast for another minute.

• Let the mixture cool and then grind it into a fine powder.

3. Cook the Vegetables

• In a deep pot, add the chopped vegetables, onions, tomatoes, and green chili.

• Pour in 2 cups of water and let it simmer until the vegetables are tender.

4. Combine Dal, Tamarind, and Spice Mix

• Add the cooked and mashed dal to the pot of vegetables.

• Stir in the tamarind pulp and jaggery.

• Add the freshly prepared sambar masala and mix well.

• Let the sambar simmer for 5-7 minutes, allowing all the flavors to blend.

5. Prepare the Tempering

• In a small pan, heat oil or ghee.

• Add mustard seeds and let them splutter.

• Toss in dried red chilies, asafoetida, and curry leaves.

• Pour this tempering over the simmering sambar and give it a good stir.

6. Serve and Enjoy!

• Garnish with fresh coriander leaves.

• Serve hot with steamed rice, idli, dosa, or vada.

Pro Tips for the Best Sambar

1. Use Freshly Made Sambar Masala: While store-bought masala works, freshly ground spices give an unbeatable aroma and taste.

2. Adjust the Tanginess: The amount of tamarind can be tweaked based on your preference. More tamarind gives a tangier sambar.

3. Don’t Skip the Tempering: It enhances the flavor and gives an authentic South Indian touch.

4. Use a Mix of Vegetables: Each vegetable adds a unique texture and taste, making the dish more wholesome.

5. Let It Rest: Sambar tastes even better after a few hours, as the flavors meld together beautifully.
   

Variations of Sambar

• Karnataka Style Sambar: Sweeter due to the addition of jaggery and coconut.

• Kerala Sambar: Made with roasted coconut, giving it a distinct flavor.

• Andhra Sambar: Spicier, with an extra kick from dried chilies.

• Tamil Nadu Sambar: More balanced and usually served with idli and dosa.

Final Thoughts

A sambar recipe is not just a dish; it’s an experience of flavors, tradition, and comfort. Whether you’re making it for a simple meal at home or a festive gathering, this aromatic lentil stew is sure to delight your taste buds. Try this recipe, and enjoy the authentic taste of South India right in your kitchen!