Name: Warming South Indian Vegetable Sambar
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 100 g toor dal; 600 ml water; 2 g ground turmeric; 15 g tamarind paste; 300 ml water; 100 g carrot; 100 g eggplant; 80 g green beans; 100 g tomato; 15 g sambar powder; 8 g salt; 15 ml coconut oil; 3 g black mustard seeds; 2 g cumin seeds; 1 g fenugreek seeds; 2 dried red chilies; 1 g asafoetida; 15 fresh curry leaves; 10 g fresh cilantro

Equipment

Pressure cooker or large pot

or Instant Pot

Whisk

or Potato masher

Medium saucepan

Small frying pan

Ingredients

4 servings

Lentil Base

100 g toor dal, rinsed well
600 ml water
2 g ground turmeric

Vegetables and Broth

15 g tamarind paste
300 ml water
100 g carrot, diced into bite-sized pieces
100 g eggplant, cubed
80 g green beans, cut into 5cm pieces
100 g tomato, chopped
15 g sambar powder
8 g salt

Tempering (Tadka)

15 ml coconut oil
3 g black mustard seeds
2 g cumin seeds
1 g fenugreek seeds
2 dried red chilies
1 g asafoetida
15 fresh curry leaves, washed and dried

Garnish

10 g fresh cilantro, roughly chopped

Nutrition (per serving)

178

Calories

Protein

28g

Carbs

Fat

Fiber

Sugar

812mg

Sodium

Method

Place the rinsed toor dal, 600ml water, and ground turmeric into a pressure cooker or large pot. Cook at high pressure for 15 minutes, or boil at 100°C/212°F for 45 minutes until the lentils are completely soft and falling apart.

15mLook for: Lentils are mushy and completely broken downFeel: Lentils can be easily crushed between two fingers with no resistance

Using a whisk, vigorously beat the cooked lentils until they form a smooth, homogenous puree without distinct grains. Set aside.

Look for: The mixture looks silky and uniformly yellow

In a medium saucepan, combine the tamarind paste, 300ml water, carrot, eggplant, green beans, tomato, sambar powder, and salt. Bring to a boil at 100°C/212°F, then reduce the heat to maintain a steady simmer at around 90°C/195°F for 15 minutes.

15mLook for: Vegetables are tender and the raw, sharp aroma of the tamarind has cooked offFeel: Carrots can be easily pierced with a fork

Pour the mashed lentils into the simmering vegetable and tamarind broth. Stir well to combine. Simmer for an additional 5 minutes to meld the flavors. If the stew is too thick, incorporate a splash of hot water.

Heat coconut oil in a small frying pan over medium-high heat, around 170°C/340°F. Add the black mustard seeds. As soon as they begin to sputter, add the cumin seeds, fenugreek seeds, and dried red chilies.

1mLook for: Mustard seeds pop rapidly and the chilies darken slightlyFeel: Seeds physically jump in the pan

Immediately remove the small frying pan from the heat and stir in the asafoetida and fresh curry leaves. They will sizzle violently. Carefully pour this entire tempering mixture over the simmering sambar.

Look for: Curry leaves turn bright, translucent green and crisp up instantly

Gently fold the tempered spices and oils into the sambar. Remove from heat, garnish with fresh chopped cilantro, and serve hot.

Chef's Notes

The quality of your sambar powder fundamentally dictates the final flavor profile of the dish. Source a high-quality brand or, ideally, toast and grind your own spices from scratch.
Do not aggressively boil the sambar after the final tempering is added. Boiling evaporates the volatile aromatic oils released from the curry leaves and spices.
Resting the sambar for at least 30 minutes before serving allows the tamarind, spices, and lentils to properly harmonize into a unified broth.
For the most authentic texture, do not dice the vegetables too finely. They should retain their structural integrity while being completely tender.