Sambar Recipe, Easy Step by Step Making Process

Sambar, a delightful and aromatic South Indian lentil soup, is not just a dish but a reflection of centuries-old culinary traditions. It is believed that samba originated in the kitchen of Maratha ruler Shivaji in the 17th century. The story goes that the ruler's chef, Sambhaji, created a combination of lentils, spices and vegetables to make a tasty and nutritious dish with rice. This creation was named after the chef himself and eventually became known as "Sambar". Over time, sambar has changed, with different communities adding their own touches and variations, resulting in the variety of Sambar Recipe we see today. This dish has become synonymous with South Indian, loved by millions for its rich taste, vibrant color and wholesomeness. It can be served with Medu Vada, Dosa, Rice Idli etc. So, let's dive into the world of sambar and discover how to recreate this historic South Indian dish in your own kitchen.

About Sambar Recipe

Sambar Recipe is a delightful and aromatic South Indian lentil soup. It is a true blend of flavors and spices that excite the taste buds. The warm and comforting aroma of fresh spices fills the air as the sambar simmers. This iconic dish showcases a harmonious blend of lentils, tamarind and a variety of vegetables resulting in a hearty and nutritious delight.

Whether served with Idli, Dosa or Rice or enjoyed on its own as a comforting soup, sambar never fails to impress with its robust flavor and vibrant appeal. So, let's begin the step-by-step process to recreate this beloved South Indian dish in your own kitchen.

Sambar Recipe Step by Step Instructions

Cook Dal for Sambar

Step 1:- Begin by rinsing 1 cup of toor dal under running water. Use a fine mesh strainer or a bowl, swirling the dal around with your hand to remove any dirt or impurities. Rinse the dal 2-3 times until the water runs clear.

Step 2:- (Optional) If you have time, soak the rinsed dal in water for about 15-30 minutes. Soaking helps to soften the dal, making it cook faster and become more digestible.

Step 3:- Drain the soaking water before cooking. Transfer the soaked or rinsed dal into a pressure cooker. Add 2 cups of water to the dal. Add 1/2 teaspoon of turmeric powder. Turmeric not only adds color but also enhances the flavor of the dal.

Step 4:- Close the lid of the pressure cooker and place it on medium heat. Cook the dal for 3-4 whistles. If you are using an electric pressure cooker or Instant Pot, set it to cook on high pressure for about 8-10 minutes.

Step 5:- Once done, allow the pressure to release naturally for a few minutes and then carefully release any remaining pressure manually. Open the lid of the pressure cooker. The dal should be soft and fully cooked.

Step 6:- If the dal is not soft enough, you can cook it for another whistle or a few more minutes in the pressure cooker. Use a spoon or a dal masher to mash the cooked dal until smooth. Mashing the dal helps it blend better with the other ingredients in the sambar.

Step 7:- If the dal is too thick, you can add a little water to reach the desired consistency. Once the dal is mashed and smooth, set it aside. It will be added to the vegetables and spices later in the sambar preparation.

Your dal is now ready and forms the base for a delicious sambar!

Make Spice Powder

Step 8:- Measure out all the spices: coriander seeds, cumin seeds, fenugreek seeds, dried red chilies, black peppercorns, turmeric powder, and grated coconut. Ensure the grated coconut is fresh. If using desiccated coconut, lightly moisten it before roasting.

Step 9:- In a small, heavy-bottomed pan, heat 2 teaspoons of oil over medium heat. Allow the oil to become hot, but not smoking. Start by adding 1 tablespoon of coriander seeds to the hot oil. Roast them until they begin to turn golden brown and release a fragrant aroma.

Step 10:- Next, add 1 teaspoon of cumin seeds and 1/2 teaspoon of fenugreek seeds to the pan. Stir continuously to prevent them from burning. The cumin seeds will start to darken slightly, and the fenugreek seeds will turn golden.

Step 11:- Toss in 5-6 dried red chilies. Stir and roast them until they darken slightly and become crisp. This step adds heat and color to the spice mix.

Step 12:- Add 1/2 teaspoon of black peppercorns and roast for another minute. The peppercorns should release their spicy aroma.

Step 13:- Finally, add 1 tablespoon of grated coconut to the pan. Stir well and roast until the coconut turns a light golden brown. Be careful not to over-roast, as coconut can burn quickly.

Step 14:- Once all the spices are roasted, remove the pan from the heat. Transfer the roasted spice mixture to a plate or a cool surface to allow it to cool down completely. This prevents the spices from continuing to cook and potentially burning from residual heat.

Step 15:- Once the roasted spices have cooled, transfer them to a spice grinder or a small blender. Add 1/2 teaspoon of turmeric powder to the mixture. Grind the spices into a fine powder. The texture should be smooth and consistent, without any large pieces of spices remaining.

Step 16:- Once the spice powder is ready, transfer it to an airtight container. If you’re not using it immediately, store the sambar masala in a cool, dry place. It will stay fresh for a few weeks and can be used in other South Indian dishes as well.

Your homemade sambar spice powder is now ready! This fragrant and flavorful masala will be a key ingredient in making a delicious sambar.

Prepare Vegetables

Here are the detailed steps to prepare the vegetables for sambar:-

Step 17:- Collect all the vegetables listed above. Make sure they are fresh, as fresh vegetables will enhance the flavor and texture of the sambar. Thoroughly wash all the vegetables under running water to remove any dirt, pesticides, or residues.

Step 18:- Take 1 medium-sized onion. Peel the outer skin and discard it. Finely chop the onion into small, even pieces. Finely chopped onions will mix well with the sambar, adding flavor and texture without overwhelming the dish.

Step 19:- Take 2 medium-sized tomatoes. Rinse them thoroughly. Cut the tomatoes into small pieces. You can chop them into cubes or small wedges, depending on your preference. Tomatoes add tanginess and body to the sambar, so ensure they are ripe and juicy.

Step 20:- Take 1 small eggplant. Rinse it well and trim off the stem. Cut the eggplant into small cubes or wedges. If the eggplant is large, you can first cut it in half lengthwise before chopping it into smaller pieces. To prevent the eggplant from discoloring, you can place the chopped pieces in a bowl of water until ready to use.

Step 21:- Take 1 small carrot. Peel the outer skin using a vegetable peeler. Rinse the peeled carrot to remove any remaining dirt. Chop the carrot into small cubes or thin rounds. Carrots add a subtle sweetness and a nice texture to the sambar.

Step 22:- Take 10-12 okra pods. Rinse them thoroughly under running water. Pat them dry with a clean kitchen towel or paper towel. Trim off the ends of each okra pod and discard them. Cut the okra into small rounds, about 1/2-inch thick. Okra adds a unique texture and flavor to the sambar.

Step 23:- Take 1/2 cup of yellow pumpkin. Peel the skin using a vegetable peeler or a knife. Cut the pumpkin into small cubes. Yellow pumpkin adds a subtle sweetness and creaminess to the sambar.

Step 24:- If using drumstick, take 1 drumstick and rinse it well. Trim off both ends and cut the drumstick into small pieces, about 2-3 inches long. Drumstick adds a distinct flavor and is a traditional vegetable used in sambar.

Step 25:- Once all the vegetables are washed, chopped, and prepared, place them in separate bowls or a large plate. Keep them organized and within reach for the next steps in the sambar preparation.

Your vegetables are now prepped and ready to be cooked! These fresh ingredients will contribute to the rich flavor and texture of the sambar.

Cook Vegetables For Sambar

Here are the detailed steps to cook the vegetables for sambar.

Step 26:- In a large, heavy-bottomed pot or kadai, heat 2 tablespoons of oil over medium heat. Allow the oil to become hot but not smoking. Hot oil will help in properly sautéing the vegetables and bringing out their flavors.

Step 27:- Add the finely chopped onion to the hot oil. Sauté the onions until they become soft and translucent, stirring occasionally. This should take about 2-3 minutes. Ensure that the onions do not brown too much, as we want them to become soft and slightly golden, adding a mild sweetness to the sambar.

Step 28:- Once the onions are softened, add the chopped tomatoes to the pot. Cook the tomatoes until they soften and start to break down, releasing their juices. This should take about 3-4 minutes. Stir occasionally to prevent sticking. The softened tomatoes will add body and tanginess to the sambar.

Step 29:- Now, add the chopped eggplant, carrot, okra, yellow pumpkin, and drumstick (if using) to the pot. Stir well to coat the vegetables with the onion-tomato mixture. Sauté the vegetables for about 5-7 minutes, stirring occasionally, until they begin to soften slightly.

Step 30:- Sprinkle 2 tablespoons of sambar powder over the vegetables. Sambar powder adds the essential flavors and spices to the dish. Add 1 tablespoon of tamarind pulp to the pot. The tamarind pulp will add a tangy flavor to the sambar, balancing the spices and sweetness of the vegetables.

Step 31:- Stir the mixture well to ensure that the sambar powder and tamarind pulp are evenly distributed. Pour the mashed cooked dal (prepared in Step 1) into the pot with the vegetables. Stir well to combine the dal with the vegetable mixture. The dal will thicken the sambar and add a creamy texture.

Step 32:- Depending on the desired consistency of your sambar, add water as needed. If you prefer a thinner sambar, add more water; for a thicker sambar, add less. Stir well to combine everything. The mixture should be smooth and well-incorporated.

Step 33:- Add salt to taste. Start with about 1 to 1.5 teaspoons and adjust as needed. Stir well to dissolve the salt evenly throughout the sambar.

Step 34:- Bring the mixture to a boil over medium-high heat. Once it starts boiling, reduce the heat to low and let the sambar simmer for about 15-20 minutes, or until the vegetables are fully cooked and tender.

Step 35:- Stir occasionally to prevent the sambar from sticking to the bottom of the pot. The flavors will meld together as the sambar simmers. After simmering, check the vegetables to ensure they are fully cooked and soft. The vegetables should be tender but not mushy.

Step 36:- If the sambar is too thick, you can add a little more water to adjust the consistency. If it's too thin, let it simmer for a few more minutes to thicken.

Step 37:- Taste the sambar and adjust the salt, tamarind, or sambar powder if needed. The sambar should have a balanced flavor of tanginess, spiciness, and the natural sweetness of the vegetables.

Step 38:- Allow the sambar to simmer for a final 5 minutes, letting all the flavors meld together. Stir occasionally to ensure an even consistency.

Your vegetables are now cooked and perfectly blended with the dal and spices to create a flavorful sambar. The next step will be tempering the sambar to add an extra layer of flavor before serving.

Tempering for the Sambar

Here are the detailed steps of tempering in making sambar:

Step 39:- In a small pan or tadka pan, heat 1 teaspoon of oil over medium heat. You can also use ghee instead of oil for a richer and more aromatic flavor.

Step 40:- Once the oil is hot, add 1 teaspoon of mustard seeds to the pan. Allow the mustard seeds to heat up and start to pop. This should take about 20-30 seconds. Be cautious as the seeds can splutter and pop out of the pan.

Step 41:- Once the mustard seeds have started popping, add 1 teaspoon of cumin seeds to the pan. Stir the cumin seeds in the oil and let them sizzle for a few seconds until they turn slightly darker and release their aroma.

Step 42:- Add a pinch of asafoetida (hing) to the pan. Stir quickly to combine it with the oil and spices. Asafoetida adds a unique and subtle flavor that complements the other spices.

Step 43:- Immediately add a few sprigs of fresh curry leaves to the pan. Be careful, as the curry leaves can cause the oil to splatter. Stir the leaves in the oil until they become crisp and aromatic.

Step 44:- If you prefer an extra kick of heat, add 1-2 dried red chilies (broken into halves) to the tempering. Stir them briefly until they darken slightly and release their spiciness into the oil. This step is optional and can be adjusted based on your heat preference.

Step 45:- Carefully pour the hot tempering mixture over the simmering sambar. As you pour, you’ll hear a sizzling sound as the tempering mixes with the sambar. Stir the sambar immediately to distribute the tempering evenly.

Step 46:- After adding the tempering, allow the sambar to simmer for another 2-3 minutes. This helps to infuse the flavors of the tempering into the sambar.

Step 47:- Turn off the heat and garnish the sambar with freshly chopped coriander leaves. The coriander adds a fresh and vibrant flavor to the dish.

Your sambar is now ready to serve! Garnish with fresh chopped coriander leaves for added freshness and colour . Enjoy delicious and aromatic sambar with Rice, idli, Dosa or any other accompaniment of your choice.

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Expert Tips

Here are some expert tips for making the best sambar:

Selection of pulses:- Choose good quality pulses for samba. Make sure the pulses are fresh and free from dust.

Tamarind Pulp:- Soak tamarind in hot water and extract the pulp. Use the right amount of tamarind pulp to balance the tamarind in the sambar. Adjust the amount based on your taste preference.

Sambar Powder:- You can either use store bought sambar powder or make your own by roasting and grinding the spices. Adjust the amount of sambar powder as per your desired spiciness level.

Vegetables:- Use a combination of vegetables to enhance the taste and texture of the sambar. Choose fresh vegetables like eggplant, carrots, okra, yellow pumpkin and broth. You can add other vegetables like potatoes or beans based on your preference.

Consistency:- Adjust the consistency of the sambar by adding water as required. It should not be too thick or too thin. Sambar should have a pouring consistency.

Tempering:- Tempering or tadka is an important step which adds different flavor to sambar. Use fresh curry leaves, mustard seeds and cumin seeds for tempering. Allow the spices to crackle and release their aroma before adding the tempering to the sambar.

Garnish:- Freshly chopped coriander leaves add a fresh and vibrant touch to the sambar. Sprinkle some coriander leaves on top just before serving.

Resting time:- Let the prepared sambar sit for a while before serving. This allows the flavors to meld together, resulting in a more flavorful and balanced dish.

Serving Suggestion:- Sambar goes well with steamed rice, idli, dosa, Medu vada or even chapati as a side dish. Serve hot for best experience.

Adjust Seasoning:- Taste the sambar before serving and adjust the salt, spices and tanginess levels as per your preference. You can add more salt, sambar powder or tamarind pulp if needed.

Remember, making sambar is a versatile process and you can customize it according to your taste preferences.

Recipe Card

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Sambar Recipe

Prep Time:- 15-20 minutes. Cook Time :- 30-45 minutes. Serving :- 5 people

1 Cup= 240 ml, 1 Tablespoon = 15ml, 1 Teaspoon = 5ml

Ingredients for Sambar

For Sambar:

Toor Dal (Split Pigeon Peas): 1 cup
Water: 2 cups
Onion: 1 medium-sized, finely chopped
Tomatoes: 2, chopped
Eggplant (Brinjal): 1 small, chopped
Carrot: 1 small, chopped
Okra (Ladies' Finger): 10-12, chopped
Yellow Pumpkin: 1/2 cup, chopped
Drumstick: 1, cut into small pieces (optional)
Sambar Powder: 2 tablespoons
Turmeric Powder: 1/2 teaspoon
Tamarind Pulp: 1 tablespoon (soak tamarind in warm water and extract pulp)
Salt: to taste
Oil: 2 tablespoons
Mustard Seeds: 1 teaspoon
Cumin Seeds: 1 teaspoon
Asafoetida (Hing): A pinch
Curry Leaves: A few
Coriander Leaves: Chopped, for garnishing

For Sambar Masala:

Oil: 2 teaspoons
Coriander Seeds: 1 tablespoon
Cumin Seeds: 1 teaspoon
Fenugreek Seeds: 1/2 teaspoon
Red Chilies: 5-6 dried
Black Peppercorns: 1/2 teaspoon
Turmeric Powder: 1/2 teaspoon
Grated Coconut: 1 tablespoon

Note: You can adjust the quantity of vegetables as per your preference. These quantities should be enough to serve approximately 5 people. Feel free to adjust the spice levels and flavors according to your taste preferences. Enjoy your sambar!

Step by Step Instructions

Cook Dal for Sambar:

Wash the toor dal thoroughly.
In a pressure cooker, add the dal, water, and turmeric powder.
Cook for 3-4 whistles until the dal is soft and mushy.
Mash the cooked dal and set it aside.

Make Spice Powder:

In a pan, heat 2 teaspoons of oil.
Add coriander seeds, cumin seeds, fenugreek seeds, dried red chilies, and black peppercorns.
Roast until the spices are aromatic and slightly golden.
Add turmeric powder and grated coconut.
Roast for another minute and let it cool.
Grind the roasted ingredients into a fine powder. This is your sambar masala.

Prepare Vegetables:

Wash and chop the vegetables: onion, tomatoes, eggplant, carrot, okra, yellow pumpkin, and drumstick.
Set them aside.

Cook Vegetables for Sambar:

In a large pot, heat 2 tablespoons of oil.
Add the chopped onions and sauté until translucent.
Add tomatoes and cook until they soften.
Add the chopped vegetables (eggplant, carrot, okra, yellow pumpkin, and drumstick).
Stir well and cook for 5-7 minutes.
Add the tamarind pulp, sambar powder, and salt. Mix well.
Pour in the mashed dal and bring the mixture to a boil.
Reduce the heat and let it simmer until the vegetables are fully cooked.

Tempering for the Sambar:

In a small pan, heat 1 teaspoon of oil.
Add mustard seeds, cumin seeds, asafoetida, and curry leaves.
Once the mustard seeds splutter, pour the tempering over the sambar.
Stir well and let it simmer for a few more minutes.

Garnish and Serve:

Garnish the sambar with chopped coriander leaves.
Serve hot with steamed rice or idli, dosa, or Medu vada.

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Nutritional Value

Here's an approximate nutritional value list per 100 grams of sambar, considering a general composition of ingredients:

Nutrient	Amount per serving	% Daily Value*
Calories	100-150 calories	-
Carbohydrates	15-20 grams	5-7%
Protein	5-8 grams	10-16%
Fat	2-4 grams	3-6%
Fiber	4-6 grams	16-24%
Vitamin A	100-200 micrograms	11-22%
Vitamin C	10-20 milligrams	11-22%
Vitamin K	10-20 micrograms	8-17%
Thiamin (B1)	0.1-0.2 milligrams	8-17%
Riboflavin (B2)	0.1-0.2 milligrams	8-15%
Niacin (B3)	1-2 milligrams	6-12%
Folate (B9)	20-40 micrograms	5-10%

*Percent Daily Values are based on a 2,000-calorie diet.

Please note, These values are approximate and may vary depending on the specific recipe ingredients used and cooking method.

Conclusion

Making sambar at home is a delightful experience . It lets you experience the delicious and aromatic flavors of South Indian cuisine . The following this simple step by step recipe you can make a delicious and aromatic sambar that will delight you and impress your family and friends. The Sambar Recipe starts with gathering all the essential ingredients like lentils, vegetables, spices and tamarind, which form the base of this tasty dish.

Finally, tamarind pulp is added to the sambar, which balances the lentil and spices. You can experiment with different combinations of vegetables and spices to make sambar according to your taste . The joy of cooking and sharing this beloved South Indian dish is sure to bring joy to your dinner table. So, gather your ingredients, make sambar at home and enjoy a healthy and delicious experience . If you have any feedback or suggestions about this recipe, please let us know in the comments.

FAQS for Sambar Recipe Related

What is eaten with sambar?
Ans:- Sambar, a popular South Indian dish, is usually eaten with various accompaniments. Best with steamed rice, where sambar is served alongside rice as a delicious curry. Besides rice, samba is also eaten with other South Indian staples such as dosa (fermented rice and lentil crepes), idli (fried rice cakes), Medu vada (fried lentils), and uttapam (dense savory pancakes). These accompaniments complement the flavor of the sambar and make for a satisfying and balanced dish.

How long does it take to make sambar?
Ans:- The time required for making sambar can vary depending on factors like recipe, cooking method and personal preference. Sambar takes about 30 to 45 minutes to make. This includes cooking the pulses, preparing the vegetables, making the spice mix and boiling the sambar. Some recipes may require additional time for soaking or tempering the dal or tamarind.

Does eating idli sambar lead to weight gain?
Ans:- Eating idli sambar as part of a balanced diet is unlikely to directly cause weight gain. Idli is a steamed rice and lentil cake, which is generally considered a healthier option due to its low-fat content. Sambar, when prepared with minimal oil and moderate portions of dal and vegetables, can be a nutritious accompaniment.

Which vegetable is used in Sambhar?
Ans:- Sambar is a versatile dish that can include a variety of vegetables. Vegetables commonly used in sambar include bagun (eggplant), carrot, pumpkin, okra (ladies finger) and tomato. These vegetables add different flavors, textures and nutrients to sambar. You can experiment with different vegetables to customize your sambar to your liking.

Is it good to eat sambar everyday?
Ans:- Eating sambar daily can be healthy as it contains lentils, vegetables and spices with nutritional value. Maintaining a balanced diet with a variety of foods is essential to ensure intake of various nutrients. A consultation with a dietitian can provide personalized dietary advice based on needs .

What are the benefits of eating Sambhar?
Ans:- There are several benefits of eating sambar. It provides a good source of protein, fiber, vitamins and minerals due to lentils and vegetables. Sambar spices have potential antioxidant and anti-inflammatory properties. Its regular consumption can contribute to a balanced diet, supporting overall health and well-being.

Sambar Recipe, Easy Step by Step Making Process

About Sambar Recipe