Lunch Sambar - Restaurant Style
Recipe Summary
- A flavorful South Indian lentil and vegetable stew, prepared restaurant-style for lunch. This recipe features a mix of fresh vegetables and aromatic spices, balanced with a hint of tamarind.
All Ingredients - Main Ingredients
- Cooking oil 2 tbsp
- Mustard seeds 1/2 tsp
- Cumin seeds 1/2 tsp
- Dried red chilies 3
- Curry leaves 1 sprig
- Garlic 1 tbsp, minced
- Small onions (shallots) 1/2 cup, whole
- Large onion 1/4 cup, chopped
- Flat beans 1/2 cup, chopped
- Drumstick 1/2 cup, chopped
- Carrot 1/2 cup, chopped
- Green beans 1/2 cup, chopped
- Radish 1/2 cup, chopped
- Tomatoes 2 medium, quartered
- Asafoetida (Hing) 1/4 tsp
- Sambar powder 2 tbsp
- Turmeric powder 1/2 tsp
- Red chili powder 1/2 tsp
- Coriander powder 1/2 tsp
- Cumin powder 1/2 tsp
- Green chilies 2, chopped
- Hot water 1 cup
- Salt 1 tsp, or to taste
- Boiled Toor Dal 2 cups, cooked and mashed
- Tamarind pulp 3 tbsp
- Jaggery (optional) 1 tsp, grated
Tools You'll Need
- Pan
Don't have an ingredient? Try these swaps
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Shallot?
- 1 small onion + 1 small garlic clove
- Sweet onion (1:1, milder)
No Asafoetida (hing)?
- 1/4 tsp garlic powder + 1/4 tsp onion powder
No Tamarind paste?
- 1 tbsp lime juice + 1 tbsp brown sugar (per 1 tbsp paste)
- Pomegranate molasses (1:1)
No Jaggery?
- Dark brown sugar (1:1)
- Muscovado sugar (1:1)
Step-by-Step Instructions
Step 1: Prepare the Tempering
Heat 2 tablespoons of cooking oil in a pan over medium heat. Add 1/2 teaspoon of mustard seeds, 1/2 teaspoon of cumin seeds, 3 dried red chilies, and a sprig of curry leaves. until the mustard seeds splutter and the spices are fragrant.
Step 2: Sauté Aromatics
Add 1 tablespoon of garlic and for about until it turns light golden. Then, add 1/2 cup of whole small onions (shallots) and 1/4 cup of chopped large onion. for until the onions become translucent, but do not brown them completely.
Step 3: Add Vegetables
Add 1/2 cup each of chopped flat beans, drumstick, carrot, green beans, and radish to the pan. the vegetables for , stirring occasionally.
Step 4: Incorporate Tomatoes and Spices
Add 2 medium quartered tomatoes and for until they start to soften. Then, add 1/4 teaspoon of asafoetida, 2 tablespoons of sambar powder, 1/2 teaspoon of turmeric powder, 1/2 teaspoon of red chili powder, 1/2 teaspoon of coriander powder, 1/2 teaspoon of cumin powder, and 2 chopped green chilies.
Step 5: Cook Spices and Vegetables
Pour in about 1/2 cup of hot water to prevent the spices from burning. Mix everything well and cook for until the spices are well incorporated and their raw smell disappears. Add 1 teaspoon of salt (or to taste) and mix.
Step 6: Combine with Dal and Tamarind
Add 2 cups of boiled and mashed toor dal to the vegetable mixture. Stir thoroughly to combine. Bring the sambar to a gentle . Then, add 3 tablespoons of tamarind pulp and mix. Let the sambar for another for the flavors to meld.
Step 7: Final Touches and Serve
Add a few more fresh curry leaves. Optionally, add 1 teaspoon of grated jaggery to balance the flavors, stirring until it dissolves. Once the sambar reaches your desired consistency and flavor, it is ready. Serve hot with rice or other South Indian dishes.
Pro Tips
• Vegetables can be boiled with dal in a pressure cooker to save time.
• Add a small piece of jaggery to balance the flavors, not to make it overtly sweet.
• Pumpkin can be added to the vegetable mix if desired.
Recipe Variations
• Add pumpkin (kaddu) for a different flavor and texture.
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