Sambar ( Sambhar, Idlis and Dosas)
by Tarla Dalal
sambar recipe | sambar for idlis | South Indian sambar for dosas | easy homemade sambar recipe | with 30 amazing images.
sambar is a hearty South Indian lentil stew simmered with vegetables, tamarind, and a unique spice blend called sambar masala. This fragrant, flavorful dish offers a symphony of textures with soft lentils, crisp vegetables, and a tangy-sweet sauce. It's a comfort food enjoyed at any time of day, often served with rice or soaked-up with fluffy appams.
Like idlis and dosas, sambar is also an all-time favourite that is almost synonymous with South Indian food! From the smallest roadside hotel to the classiest Indian restaurants around the globe, ‘idli, Vada, Sambar’ is a very popular breakfast combo!
So, here is how to make the perfect sambhar to match the perfect Idlis / Dosas / Appe. Loaded with vegetables and dal, this flavourful side-dish is very sumptuous and tasty, leaving no doubt about why it is so popular.
You can relish it not just with the innumerable South Indian snacks and Breakfast dishes, but also with a plain bowl of hot rice topped with a dollop of ghee or laced with til oil.
The best part about sambar is that, while it tastes best when hot, it is quite enjoyable even after a few hours, so it can be carried to work, or prepared in advance on a busy day.
Main ingredients for sambar.
toovar (arhar) dal, also known as split pigeon peas or arhar dal, is the traditional and most common lentil used in making sambar. Toor dal has a mild, slightly sweet, and nutty flavor that blends well with the complex flavors of spices and other ingredients in sambar.
Sambar masala is the heart and soul of sambar, a South Indian lentil stew. This aromatic spice blend forms the flavor foundation of the dish, combining coriander seeds, cumin, fenugreek, chilies, and sometimes other spices, like black peppercorns and turmeric. It adds depth and complexity, balancing earthy lentils with the sourness of tamarind and sweetness of vegetables, while its enticing aroma whets the appetite and adds a touch of vibrant color to the stew.
Pro tips for sambar. 1. Add 1 cup red pumpkin (bhopla / kaddu) cubes. red pumpkin offers a gentle sweetness that complements the savory and spicy flavors of sambar. Red pumpkin readily absorbs the flavors of the spices and herbs used in sambar, contributing to the overall flavor profile. 2. Add 1/2 cup potato cubes. When cooked, potatoes contribute to the overall creaminess and richness of the sambar, especially when they are partially mashed or left to soften in the gravy. Potatoes add a mild, natural sweetness that balances the tanginess of tamarind or tomatoes often used in sambar. 3. Add 1/2 cup drumstick pieces (each cut into 2"). Drumsticks have a mild, slightly sweet flavor that complements the other spices and vegetables in sambar without overpowering them. Drumsticks are a common and well-liked vegetable in many parts of India, including South India where sambar originates. Using them in sambar reflects the regional cuisine and preferences.
Enjoy sambar recipe | sambar for idlis | South Indian sambar for dosas | easy homemade sambar recipe | with step by step photos.
Sambar ( Sambhar, Idlis and Dosas) recipe - How to make Sambar ( Sambhar, Idlis and Dosas)
Preparation Time: Cooking Time: Total Time:
Makes 5 servings
For The Sambhar Masala (makes 1/4 Cup)
1/4 cup chopped whole dry kashmiri red chillies
1/2 tsp chana dal (split bengal gram)
1/2 tsp cumin seeds (jeera)
1/2 tsp fenugreek (methi) seeds
1/2 tsp black peppercorns (kalimirch)
2 tbsp coriander (dhania) seeds
Other Ingredients
1/2 cup toovar (arhar) dal , washed and drained
1/4 tsp turmeric powder (haldi)
1/4 tsp asafoetida (hing)
1 cup red pumpkin (bhopla / kaddu) cubes
1/2 cup potato cubes
1/2 cup tomato cubes
1/2 cup onion cubes
1/2 cup drumstick pieces
2 slit green chillies
1 tbsp tamarind (imli) pulp
1 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
4 to 5 curry leaves (kadi patta)
1 whole dry kashmiri red chilli , broken into pieces
1 tbsp finely chopped coriander (dhania)
For the sambhar masala
- For the sambhar masala
- To make {span class="bold1"}sambar masala{/span}, in a small non-stick pan put kashmiri red chillies, chana dal, cumin seeds, fenugreek seeds, kalimirch, coriander seeds and dry roast on a medium flame for 2 to 3 minutes, while stirring continuously.
- Allow the mixture to cool completely, once cooled blend in a mixer to a smooth powder. Keep aside.
How to proceed
- How to proceed
- To make {span class="bold1"}sambar{/span}, combine the toovar dal, turmeric powder, asafoetida and 2 cups of water in a pressure cooker and pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid. Whisk the dal well.
- Combine the whisked dal, bhopla, potatoes, tomatoes, onions, drumsticks, salt and 2 cups of water in a deep non-stick pan, mix well and cover with a lid and cook on a medium flame for 20 minutes, while stirring occasionally.
- Add the tamarind pulp, 1/2 cup of water and the prepared sambhar masala, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
- Add the coriander and mix well. Keep aside.
- Heat the oil in a small non-stick pan ,add the mustard seeds.
- When the seeds crackle, add the curry leaves and red chillies and saute on a medium flame for a few seconds.
- Add this tempering to the prepared sambar and mix well.
- Serve {span class="bold1"}sambar{/span} hot with idlis, dosas, vadas or uttapam.
like sambar recipe
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like sambar recipe | sambar for idlis | South Indian sambar for dosas | easy homemade sambhar recipe | then see our collection of South Indian recipes and our collection of South Indian sambar recipes.
- Appam recipe | Appam Kerala Recipe |
- drumstick dal recipe | South Indian style toor dal with drumsticks | phalli wali dal |
what is sambar recipe made of ?
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what is sambar recipe made of ? See below image of list of ingredients for sambar masala recipe.
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See below image of list of ingredients for sambar recipe.
making sambar masala
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To make sambar masala, in a small non-stick pan put 1/4 cup chopped whole dry Kashmiri red chillies or pandi chillies , broken into pieces. Primarily found in South Indian regions, particularly Tamil Nadu and Kerala, Pandi chillies contribute a mild spicy element to sambar masala in some recipes.
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Add 1/2 tsp chana dal (split bengal gram). When roasted, chana dal can add a slightly crunchy texture to the ground spice mix, providing a pleasant contrast in the final dish. Chana dal has a nutty and slightly earthy flavor that can contribute to the overall flavor profile of the masala.
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Add 1/2 tsp cumin seeds (jeera).
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Add 1/2 tsp fenugreek (methi) seeds. While not the most dominant flavor in the masala, fenugreek seeds contribute a subtle bitterness and a hint of sweetness, balancing the other spices and creating a more nuanced flavor profile.
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Add 1/2 tsp black peppercorns (kalimirch). The mild peppery kick from black peppercorns can help balance the richness of the vegetables and lentils in sambar.
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Add 2 tbsp coriander (dhania) seeds. The combination of citrusy notes and warm undertones from coriander seeds adds depth and complexity to the overall flavor of sambar masala.
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Dry roast on a medium flame for 2 to 3 minutes, while stirring continuously.
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Allow the mixture to cool completely by putting in a plate or thali.
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Put in a mixer.
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Blend in a mixer to a smooth powder.
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Keep aside sambar masala to be used in making sambar. NOTE, we have used 2 tablesoons of sambar masala in the recipe.
pressure cooking toovar dal
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in a pressure cooker put 1/2 cup toovar (arhar) dal , washed and drained. Toor dal, also known as split pigeon peas or arhar dal, is the traditional and most common lentil used in making sambar. Toor dal has a mild, slightly sweet, and nutty flavor that blends well with the complex flavors of spices and other ingredients in sambar.
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Add 1/4 tsp turmeric powder (haldi).
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Add 1/4 tsp asafoetida (hing).
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Add 2 cups of water.
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Mix well.
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Pressure cooker and pressure cook for 3 whistles.
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Allow the steam to escape before opening the lid.
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Whisk the dal well.
making sambar
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To make sambar recipe | sambar for idlis | South Indian sambar for dosas | easy homemade sambhar recipe | in a deep non-stick put the cooked and whisked toovar dal. When cooked, toor dal breaks down and thickens the sambar broth, contributing to its signature creamy and smooth texture. This adds a satisfying mouthfeel and complements the vegetables and other ingredients. Toor dal has been used in making sambar for centuries and is considered the traditional choice in many regions across India.
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Add 1 cup red pumpkin (bhopla / kaddu) cubes. red pumpkin offers a gentle sweetness that complements the savory and spicy flavors of sambar. Red pumpkin readily absorbs the flavors of the spices and herbs used in sambar, contributing to the overall flavor profile.
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Add 1/2 cup potato cubes. When cooked, potatoes contribute to the overall creaminess and richness of the sambar, especially when they are partially mashed or left to soften in the gravy. Potatoes add a mild, natural sweetness that balances the tanginess of tamarind or tomatoes often used in sambar.
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Add 1/2 cup tomato cubes. Tomatoes contribute a distinct tartness and acidity to the sambar, which balances the richness of lentils and spices. Tomato cubes contribute to the overall body and thickness of the sambar.
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Add 1/2 cup onion cubes. In sambar, onions add a mild sweetness that balances the tanginess of the tamarind and the spiciness of the other ingredients. It's important to note that onion is not mandatory in all sambar recipes. Some regional variations, like Sattvik sambar, may exclude onions and garlic for religious or dietary reasons.
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Add 1/2 cup drumstick pieces (each cut into 2"). Drumsticks have a mild, slightly sweet flavor that complements the other spices and vegetables in sambar without overpowering them. Drumsticks are a common and well-liked vegetable in many parts of India, including South India where sambar originates. Using them in sambar reflects the regional cuisine and preferences.
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Add salt to taste. We added 1/2 tsp salt.
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Add 2 cups of water.
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Mix well.
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Cover with a lid and cook on a medium flame for 20 minutes, while stirring occasionally.
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After cooking.
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Add 1 tbsp tamarind (imli) pulp. Tamarind pulp is a natural souring agent, adding a distinct tangy taste to sambar that complements the savory and spicy notes of other ingredients. The sourness of tamarind goes beyond just adding basic acidity. It introduces a unique complexity and depth of flavor that elevates the sambar from a simple lentil stew to a well-rounded culinary experience.
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Add 1/2 cup of water.
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Add 2 tbsp prepared sambhar masala. Sambar masala is a carefully crafted blend of spices like coriander seeds, cumin seeds, red chilies, fenugreek seeds, and sometimes black peppercorns. Each spice contributes its unique aroma and flavor, creating a rich and complex profile that defines the essence of sambar.
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Mix well.
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Cook on a medium flame for 5 minutes, while stirring occasionally.
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Add 1 tbsp finely chopped coriander (dhania).
- Mix well.
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Heat 1 tbsp oil in a small non-stick pan.
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Add 1/2 tsp mustard seeds ( rai / sarson).
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Let the seeds crackle.
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Add 4 to 5 curry leaves (kadi patta).
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Add 1 red chilli (pandi) , broken into pieces.
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Add 1 slit green chillies.
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Saute on a medium flame for a few seconds.
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Add this tempering to the prepared sambhar.
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Mix well.
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Serve sambar | sambar for idlis | South Indian sambar for dosas | easy homemade sambhar recipe | hot.
pro tips for sambar
-
In a pressure cooker put 1/2 cup toovar (arhar) dal , washed and drained. Toor dal, also known as split pigeon peas or arhar dal, is the traditional and most common lentil used in making sambar. Toor dal has a mild, slightly sweet, and nutty flavor that blends well with the complex flavors of spices and other ingredients in sambar.
-
Add 1 cup red pumpkin (bhopla / kaddu) cubes. red pumpkin offers a gentle sweetness that complements the savory and spicy flavors of sambar. Red pumpkin readily absorbs the flavors of the spices and herbs used in sambar, contributing to the overall flavor profile.
-
Add 1/2 cup potato cubes. When cooked, potatoes contribute to the overall creaminess and richness of the sambar, especially when they are partially mashed or left to soften in the gravy. Potatoes add a mild, natural sweetness that balances the tanginess of tamarind or tomatoes often used in sambar.
-
Add 1/2 cup onion cubes. In sambar, onions add a mild sweetness that balances the tanginess of the tamarind and the spiciness of the other ingredients. It's important to note that onion is not mandatory in all sambar recipes. Some regional variations, like Sattvik sambar, may exclude onions and garlic for religious or dietary reasons.
-
Add 1/2 cup drumstick pieces (each cut into 2"). Drumsticks have a mild, slightly sweet flavor that complements the other spices and vegetables in sambar without overpowering them. Drumsticks are a common and well-liked vegetable in many parts of India, including South India where sambar originates. Using them in sambar reflects the regional cuisine and preferences.
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To make sambar masala, in a small non-stick pan 5 red chillies (pandi) , broken into pieces. Primarily found in South Indian regions, particularly Tamil Nadu and Kerala, Pandi chillies contribute a mild spicy element to sambar masala in some recipes.
| Energy | 122 cal |
| Protein | 5.1 g |
| Carbohydrates | 18 g |
| Fiber | 3 g |
| Fat | 3.4 g |
| Cholesterol | 0 mg |
| Vitamin A | 165.1 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.9 mg |
| Vitamin C | 22.2 mg |
| Folic Acid | 28.5 mcg |
| Calcium | 37.1 mg |
| Iron | 0.9 mg |
| Magnesium | 38.4 mg |
| Phosphorus | 89.1 mg |
| Sodium | 11.3 mg |
| Potassium | 343.5 mg |
| Zinc | 0.4 mg |
thank you for the delicious recipe. can we use dried red chillies instead of fresh for the masala and in what quantity?
nice and easy way to learn
superb mast
Best way to describe this sambar: a flavor explosion! I''m an American-born Bengali living in California. While I love Bengali food, our typical daily masoor daal preparation tends to be bland. The taste of Ms. Dalal''s sambar is wonderfully complex and worth the time it takes to roast the spices and procure curry leaf and (frozen) drumsticks from the Indian store. For cooks in the US, read Ms. Dalal''s explanation of drumsticks and you''ll understand why you won''t want to omit these ingredients. I used kabocha (Japanese pumpkin) for the red pumpkin - delicious. Thank you, Ms. Dalal!
Tried it,really tasted good as if we were@ a hotel
Hi I liked sambar it was a perfect one and superb
Its really good previous i purchase one handy book on IDALI & dosa. That time i tried its really good
Not bad but it''s as usual not so special.