Sambar

Name: Sambar
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 3/4 cup toor dal, rinsed; 4 cups water; 1/2 tsp ground turmeric; 1 cup carrots, sliced; 1/2 cup shallots, peeled; 1 cup roma tomatoes, diced; 1.5 tbsp tamarind paste; 1.5 tbsp sambar powder; 1 tsp salt; 1 tbsp vegetable oil; 1 tsp yellow mustard seeds; 10 fresh curry leaves; 1/8 tsp asafoetida powder

A tangy South Indian lentil stew cooked with vegetables, tamarind, and aromatic tempered spices.

50 minMediumServes 4210 cal/serving

IndianSoupStovetopVeganVegetarianHigh FiberHalal-friendlyGluten-FreeNut-FreeDairy-FreeEgg-FreeSoy-FreePork-FreeAlcohol-Free

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Ingredients

3/4 cup toor dal, rinsed
4 cups water
1/2 tsp ground turmeric
1 cup carrots, sliced
1/2 cup shallots, peeled
1 cup roma tomatoes, diced
1.5 tbsp tamarind paste
1.5 tbsp sambar powder
1 tsp salt
1 tbsp vegetable oil
1 tsp yellow mustard seeds
10 fresh curry leaves
1/8 tsp asafoetida powder

Instructions

1

Combine 3/4 cup rinsed toor dal, 3 cups of water, and 1/2 tsp ground turmeric in a pot, bring to a boil, cover, and simmer for 25 minutes until soft.
2

Mash the cooked toor dal with a whisk until smooth and set aside.
3

In a separate pot, simmer 1 cup sliced carrots, 1/2 cup peeled shallots, and 1 cup diced roma tomatoes in 1 cup of water with 1.5 tbsp tamarind paste, 1.5 tbsp sambar powder, and 1 tsp salt for 10 minutes until tender.
4

Stir the mashed toor dal into the vegetable stew and simmer for 5 minutes.
5

Heat 1 tbsp vegetable oil in a small skillet over medium heat, add 1 tsp yellow mustard seeds, 10 fresh curry leaves, and 1/8 tsp asafoetida powder, then sauté for 1 minute until fragrant.
6

Pour the hot tempered oil mixture into the stew, stir well, and serve hot.

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Questions

How long does Sambar take?

As written, 50 minutes: 15 of prep and 35 of cooking. The longest single stretch is step 1 (25 minutes): "Combine 3/4 cup rinsed toor dal, 3 cups of water, and 1/2 tsp ground turmeric in a pot, bring to a boil, cover, and simmer for 25 minutes until soft."

Why cook the spices first in Sambar?

Most spice flavor dissolves in fat, not water. The brief fry in step 5 wakes the spices up and spreads them through the oil. Keep them moving; they scorch in seconds.

Is there a substitute for asafoetida in Sambar?

The entry for Sambar calls for 1/8 tsp asafoetida powder. In its place: A little minced garlic and onion, cooked in the oil at the same point, covers the savory role.

Is Sambar gluten-free?

Yes. As written, nothing in the ingredient list for Sambar is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the mustard seeds.

How many calories are in Sambar?

One serving (the recipe makes 4) is about 210 calories, with 9 g protein, 36 g carbohydrate and 4 g fat, plus 8 g fiber and 580 mg sodium. The figures are estimates computed from the ingredient list.

Serve it with

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