Cook components separately
Tamarind can slow down the softening of lentils. Therefore, Toor Dal first cook without acid until soft and then combine with the cooked vegetables.
Indian Recipe
Sambar with vegetables
Toor dal is cooked soft and creamy, while vegetables are cooked separately in tamarind stock. Only then are both parts joined and finished with freshly roasted spices.
Total time
1 hr 10 min
Calories
310 kcal
Servings
6 servings
Difficulty
Medium
Why this recipe works
South Indian lentil stew with tamarind and tadka
Sambar combines creamy lentils, tamarind and vegetables to create a versatile dish. In southern India, it is served with rice, idli, dosa or vada. Vegetables should be soft but not completely decay, and the taka comes right at the end so that mustard seeds, curry leaves and asafetida do not lose their flavour during long cooking.
Vegetarian Dinners
Lunch
Dinner
Indian Recipes
Recipe
Sambar with vegetables
Sambar is a South Indian lentil and vegetable stew with Toor Dal, tamarind, Sambar powder and a fragrant tadka made from mustard seed and curry leaves.
Ingredients
6 servings
Method
-
1
Toor Dal
Rinse the lentils in a sieve until the water is clearly clear. Bring to the boil with 900 ml water and half the turmeric and skim off the resulting foam.
-
2
Cook the lentils until soft
Cover and cook the Toor Dal over a low heat for 30 to 35 minutes until the lentils completely disintegrate, stirring occasionally and adding hot water if necessary, then whisking coarsely.
-
3
Tamarind loosening
Pour 250 ml of hot water over the tamarind paste, let stand for 10 minutes and loosen with your fingers. Press through a sieve; discard the seeds and coarse fibres.
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4
Cooking vegetables in broth
Place the carrots, shallots, pumpkin, eggplant, tomatoes, remaining turmeric, sambar powder and tamarind water in a large saucepan. Cover and cook gently for 12 to 15 minutes.
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5
Dal and vegetables combine
Add soft dal to vegetables, season with salt and simmer for a further 8 minutes. Adjust the consistency with hot water; sambar should flow but not be watery.
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6
Fresh roast Tadka
Heat ghee in a small pan. Sprinkle mustard seeds, then carefully add dried chilli and curry leaves. Finally, stir in asafoetida.
-
7
Taste and finish
Pour hot Tadka immediately over the Sambar and stir in. Check the acidity and balance it with a little Jaggery only if necessary. Sprinkle with coriander and serve hot.
Kitchen know-how
Tips for Sambar with vegetables
Don't let Tadka stand still
Add the freshly roasted spices immediately to the sambar, along with the hot fat. While waiting, curry leaves and mustard seeds quickly lose their fragrance.
Variations
How to adapt this recipe
For a typical South Indian version, cut two moringa pods into 6 cm pieces and cook them together with the carrots in the tamarind stock.
For breakfast sambar, thicken the consistency with 150 ml of additional water and cut the pumpkin and eggplant into smaller pieces.
Nutrition per serving
310kcal
46.0 gCarbohydrates
15.0 gProtein
8.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Sambar with vegetables
Toor dal are peas, shelled and halved. They cook yellow and creamy and form the classic lentil base of many Sambar varieties.
Tamarind is the main ingredient in the fruity acidity. A little lemon juice and a small amount of brown sugar are suitable as a stopgap solution, but the flavour changes.
The selection varies regionally. Moringa peppers, pumpkin, eggplant, shallots, okra, carrots, tomatoes or radish are often used.
Old lentils, hard water or early added acidity prolong cooking time. Cook dal first in fresh water until completely soft and add tamarind later.
Cool quickly in the velvet and keep covered in the fridge for a maximum of three days. Add a little water when heated, as the dal thickens further.
Keep cooking