Traditional Sambar Recipe – Authentic South Indian Lentil & Vegetable Stew

When it comes to South Indian cuisine, few dishes are as iconic and comforting as Sambar. This tangy, spicy, and aromatic lentil stew is more than just a side dish – it’s a warm hug for your taste buds. Traditionally made with toor dal (pigeon peas), tamarind, and a medley of fresh vegetables, Sambar is a staple on every festive Onam Sadya feast, but it’s equally at home on a regular weekday meal.

Paired with soft idlis, crispy dosas, or steaming hot rice, this authentic Sambar recipe delivers a perfect balance of flavors: the earthiness of dal, the sweetness of vegetables, the tang of tamarind, and the gentle heat of South Indian spices.

Why You’ll Love This Sambar Recipe

• Festive yet everyday-friendly – Perfect for Onam or a simple dinner.

• Customizable vegetables – Use what’s fresh and in season.

• Nutritious & hearty – Protein-packed lentils with fiber-rich vegetables.

• Naturally vegetarian & gluten-free – Vegan-friendly with no dairy.

Ingredients for Sambar

• Toor Dal (Pigeon Pea Lentils) – 1 cup

• Salt – to taste

• Turmeric Powder – ¼ tsp

• Oil – 2 tbsp

• Mustard Seeds – 1 tsp

• Methi Seeds (Fenugreek) – ½ tsp

• Dry Red Chilies – 2–3

• Green Chilies – 1–2

• Curry Leaves – 10–12

• Hing (Asafoetida) – ½ tsp

• Onion – 1 large, sliced

• Tomatoes – 2 medium, chopped

• Carrot – 1 medium, chopped

• Eggplant – ½ cup, chopped

• Bottle Gourd – ½ cup, chopped

• Singi / Drumsticks – 8–10 pieces

• Red Chili Powder – ½ tsp

• Sambar Powder – 2 tsp

• Tamarind Pulp – 5 tbsp

• Pearl Onions – ½ cup

• Jaggery – 2 tsp

• Water – as needed

• Cilantro – 1 tsp, chopped (for garnish)

How to Make Sambar – Step-by-Step

1. Cook the Lentils

In a medium pot, combine washed toor dal, salt, turmeric, and enough water to cover. Simmer on low until soft and mushy.

2. Make the Tempering

In a large pot, heat oil. Add mustard seeds, methi seeds, dry red chilies, curry leaves, hing, and chopped green chilies. Sauté for a minute until the spices crackle and release their aroma.

3. Sauté the Onions & Tomatoes

Add sliced onions and cook until soft. Stir in chopped tomatoes and cook until they break down into a thick base.

4. Add the Vegetables

Add eggplant, bottle gourd, drumsticks, and carrot. Cook for a couple of minutes.

5. Season & Simmer

Add red chili powder, sambar powder, tamarind pulp, jaggery, pearl onions, and the cooked dal. Stir well and add water to adjust consistency.

6. Cook Until Perfect

Simmer for 20–30 minutes until vegetables are tender and the flavors meld beautifully.

7. Garnish & Serve

Finish with fresh cilantro. Serve hot with idli, dosa, or steamed rice for an authentic South Indian experience.

Pro Tips for Perfect Sambar

• Tamarind timing – Always add tamarind after the vegetables are mostly cooked to preserve its tangy brightness.

• Homemade sambar powder – If possible, use freshly ground sambar masala for maximum flavor.

• Dal consistency – Mash the dal slightly before adding it to the pot for a creamier texture.

Frequently Asked Questions

Q: Can I make sambar without tamarind?
Yes — substitute with lemon juice at the end, but the flavor will be slightly different.

Q: Can I use moong dal instead of toor dal?
Yes, though it will be lighter in flavor. Toor dal gives a richer, traditional taste.

Q: Is sambar vegan?
Yes — this recipe is naturally vegan and gluten-free.