Hospitality Herald

Sambar, a tangy and flavorful lentil stew, is a South Indian favorite often enjoyed with rice or snacks like idli, dosa, and vada, along with a piping hot cup of coffee. This versatile dish has a fascinating origin story. Sambar was created in the kitchens of the Thanjavur Maratha Kingdom in Tamil Nadu during the reign of King Sambhaji, son of the Maratha ruler Shivaji Maharaj. When the king added tamarind to a traditional dal dish, he created a whole new flavor profile, and the dish quickly gained popularity in the royal court. In honor of Sambhaji’s culinary experiment, the stew was named Sambar.

Since then, Sambar has evolved across South India, with each region introducing unique spices, local vegetables, and even coconut. Its balanced blend of spices, tamarind, and lentils creates a dish loved for its rich flavor and comforting warmth.

How to Make Sambar for Four People

This recipe serves four people, creating a traditional sambar that’s perfect for pairing with rice, snacks, or your favorite South Indian dishes.

Ingredients

For the Sambar:

• 1/2 cup toor dal (split pigeon peas)
• 1 cup mixed vegetables (drumsticks, carrots, pumpkin, potatoes, etc.), chopped
• 1 small tomato, chopped
• 1/4 cup tamarind pulp (or soak a small piece of tamarind in warm water)
• 1/4 tsp turmeric powder
• 1 tsp salt (adjust to taste)
• 3 cups water

For Sambar Powder (or use store-bought):

• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 1/2 tsp fenugreek seeds
• 2-3 dried red chilies
• 1 tsp chana dal (optional)

For Tempering:

• 1 tbsp oil or ghee
• 1/2 tsp mustard seeds
• 1/4 tsp asafoetida (hing)
• 5-6 curry leaves
• 1 dried red chili, broken
• 1 tsp chopped fresh cilantro, for garnish

Step-by-Step Instructions

Step 1: Cook the Lentils

1. Rinse the toor dal well, then add it to a pressure cooker with 1.5 cups of water and turmeric powder.
2. Pressure cook for 3-4 whistles until the dal is soft. Mash the cooked dal and set aside.

Step 2: Prepare the Sambar Powder (if making from scratch)

1. In a small pan, dry roast the coriander seeds, cumin seeds, fenugreek seeds, dried red chilies, and chana dal until fragrant.
2. Allow the spices to cool, then grind them into a fine powder.

Step 3: Cook the Vegetables

1. In a large pot, add chopped vegetables, tomato, salt, and 1 cup of water. Cook on medium heat until the vegetables are tender.
2. Once cooked, add tamarind pulp and the sambar powder (or 1-2 tbsp store-bought sambar powder) and cook for 5 minutes.

Step 4: Combine Lentils and Vegetables

1. Add the mashed dal to the vegetable mixture, along with an additional 1/2 – 1 cup of water to reach the desired consistency.
2. Simmer the sambar for 10 minutes, adjusting salt and spices as needed.

Step 5: Tempering

1. In a small pan, heat oil or ghee for tempering. Add mustard seeds, and when they begin to splutter, add asafoetida, curry leaves, and the dried red chili.
2. Pour the tempering over the simmering sambar and stir well.

Step 6: Serve

• Garnish with fresh cilantro and serve hot with idli, dosa, or rice.

Enjoy making this iconic South Indian dish, which combines a blend of spices, rich flavors, and a slice of history. Perfect with a crispy snack and a cup of coffee, Sambar is a dish that never goes out of style!

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