Sambar

Sambar is one of South India’s most beloved and nutritious dishes, celebrated for its wholesome combination of lentils, vegetables, and aromatic spices. Made with toor dal and a medley of seasonal vegetables, this hearty preparation is known for its distinctive balance of tangy, spicy, and savory flavors. A staple of South Indian cuisine, sambar pairs perfectly with idli, dosa, vada, and steamed rice, making it a versatile addition to any meal. Rich in flavor and packed with nourishment, it is a true reflection of the vibrant culinary heritage of South India.

Ingredients

• 1 cup toor dal (split pigeon peas)

• 4 cups water

• 2 drumsticks, cut into pieces

• 1 carrot, chopped

• 1 cup pumpkin, cubed

• 1 onion, chopped

• 1 tomato, chopped

• 1 tbsp tamarind, soaked in water and extracted into a pulp

• 2 tbsp sambar powder

• ½ tsp Shalimar's Chef Spices Turmeric Powder

• Salt, to taste

• 1 tbsp Shalimar's Sunflower Oil

  
  

For the Tempering

• 1 tsp mustard seeds

• 2 dried red chillies

• 10–12 curry leaves

• A pinch of Shalimar's Chef Spices Asafoetida (Hing)

  
  

Method

Wash the toor dal thoroughly and cook it with Shalimar's Chef Spices Turmeric Powder until soft and creamy. Mash lightly and set aside.

In a separate pot, add the drumsticks, carrot, pumpkin, tomato, and a little water. Cook until the vegetables become tender.

Add the cooked dal to the vegetables, followed by the sambar powder, tamarind extract, and salt. Mix well and simmer for 8–10 minutes, allowing the flavors to blend together.

Meanwhile, heat Shalimar's Sunflower Oil in a small pan. Add the mustard seeds and let them crackle. Then add the dried red chillies, curry leaves, and a pinch of Shalimar's Chef Spices Asafoetida (Hing). Sauté briefly until fragrant.

Pour the tempering over the simmering sambar and cook for another 2 minutes.

Serve hot with idli, dosa, vada, or steamed rice for an authentic South Indian meal.