Easy Sambar Recipe for Perfect South Indian Meals

Sambar is the heart and soul of South Indian cuisine—a flavorful, tangy, and aromatic lentil stew packed with vegetables and spices. Whether you’re pairing it with fluffy idlis, crispy dosas, or steaming rice, this easy sambar recipe guarantees a delicious and authentic taste every time. Perfect for beginners, this guide breaks down the process into simple steps while offering handy tips and substitutions. Plus, it’s packed with protein, fiber, and essential nutrients, making it as wholesome as it is tasty!

Why You’ll Love This Recipe

• Beginner-friendly: No complex techniques—just straightforward steps.
• Customizable: Swap veggies based on what’s in season.
• Meal-prep hero: Tastes even better the next day!
• Healthy & hearty: Loaded with plant-based protein and vitamins.

Easy Sambar Recipe for Perfect South Indian Meals

Ingredients (Serves 4)

• ½ cup toor dal (split pigeon peas) – substitute with yellow lentils if needed
• 2 cups mixed vegetables (drumsticks, carrots, eggplant, pumpkin, or okra)
• 1 small onion, finely chopped
• 1 medium tomato, diced
• 1 tsp turmeric powder
• 1.5 tbsp sambar powder (store-bought or homemade)
• 1 tsp tamarind paste (or 1 small lemon-sized tamarind soaked in water)
• 1 tsp mustard seeds
• ½ tsp fenugreek seeds (optional)
• 2-3 dried red chilies
• 8-10 curry leaves
• 2 tbsp oil (coconut or vegetable)
• Salt to taste
• Fresh coriander for garnish

Step-by-Step Instructions

1. Cook the dal: Rinse toor dal, then pressure cook with 2 cups water and ½ tsp turmeric for 3-4 whistles until soft. Mash lightly and set aside.
2. Prep the veggies: In a pot, boil chopped vegetables with 1 cup water, ½ tsp turmeric, and salt until tender (8-10 minutes).
3. Make the tamarind extract: Soak tamarind in ½ cup warm water for 10 minutes, then squeeze and strain the pulp.
4. Combine everything: Add cooked dal, tamarind extract, sambar powder, and tomatoes to the veggies. Simmer for 5 minutes.
5. Temper the spices: Heat oil in a small pan. Add mustard seeds, fenugreek, red chilies, and curry leaves. Once they splutter, pour this over the sambar.
6. Finish & serve: Garnish with coriander. Adjust salt and consistency (add water if too thick). Serve hot with rice or idli!

Time & Servings

• Prep time: 15 minutes
• Cook time: 25 minutes
• Total time: 40 minutes
• Servings: 4

Nutritional Info (Per Serving)

Pro Tips for the Best Sambar

• Do use fresh curry leaves—they add an irreplaceable aroma.
• Don’t skip the tempering (tadka)—it’s key for authentic flavor.
• Do adjust tanginess by adding more or less tamarind.
• Don’t overcook vegetables; they should hold their shape.

FAQs

Can I make sambar without tamarind?

Yes! Substitute with 1 tbsp lemon juice or ½ tsp amchur (dry mango powder) for tanginess.

How long does sambar last in the fridge?

Store in an airtight container for up to 3 days. Reheat with a splash of water to restore consistency.

What’s the best sambar powder brand?

MTR or Everest are reliable store-bought options, but homemade powder (roasted spices + lentils) tastes fresher!