Sambar Dal – South Indian Classic

Step 1: Prepare the Dal

Rinse 1/2 cup of Toor Dal thoroughly. Add it to a pressure cooker or Instant Pot. Add 1 teaspoon of turmeric powder, 1 teaspoon of salt, and 1.5 cups of hot water. Close the lid and pressure cook for 15 minutes. If using a stovetop pressure cooker, allow it to come to full pressure on high heat, then lower the heat to low and set a timer for 15 minutes. After cooking, switch off the heat and allow all pressure to go down naturally before opening the lid.

Step 2: Mash the Dal

Once the pressure is released, open the cooker. With the back of a ladle, mix the dal well until it is mashed and creamy.

Step 3: Temper the Spices (Initial)

Heat 1 tablespoon of oil in a pot over medium heat. Once the oil is hot, lower the heat and add 1 teaspoon of black mustard seeds. Let them splutter (be careful, they might pop; you can put a lid on).

Step 4: Add Cumin and Fenugreek

Once the mustard seeds have spluttered, add 1/2 teaspoon of cumin seeds and 1/4 teaspoon of fenugreek seeds (methi). Do not let the fenugreek seeds turn too dark, or they will taste bitter.

Step 5: Sauté Onions and Asafoetida

Immediately add the small onions (about 10-12, halved) and 1/2 teaspoon of asafoetida (hing, optional). Fry the onions on medium heat for a little bit until they start to soften.

Step 6: Add Tomatoes and Hard Vegetables

Add 1 medium chopped tomato and continue to fry. Then add the hard vegetables: 1/4 cup diced pumpkin, 1/4 cup diced daikon radish, 1/4 cup diced carrots, and 1/4 cup drumstick pieces.

Step 7: Add Spices

Add 1/4 teaspoon of turmeric powder, 1/4 teaspoon of Kashmiri red chili powder (optional), and 1.5 tablespoons of sambar powder. Give it a quick stir to coat the vegetables with the spices.

Step 8: Simmer Hard Vegetables

Add 1.5 cups of hot water. Cover the pot and cook on medium heat till the hard vegetables are half-cooked.

Step 9: Add Salt and Eggplant

Add 1/2 teaspoon more of salt and 1/2 cup of diced eggplant. Cover again and cook until all the vegetables turn soft.

Step 10: Prepare Tamarind Concentrate

In a small bowl, add 1 heaped teaspoon of tamarind concentrate. Add about 2 tablespoons of hot water and mix well to dissolve.

Step 11: Combine Dal and Tamarind

Once the vegetables are soft, add the cooked and mashed dal to the pot. Stir well. Then pour in the prepared tamarind concentrate.

Step 12: Add Sweetness and Remaining Vegetables

Add 2 teaspoons of jaggery (or light brown/regular sugar) for a hint of sweetness. Add 1/4 cup of chopped green beans and a few torn curry leaves. Cover the pot and simmer on medium heat for about 5-6 minutes to allow the flavors to meld.

Step 13: Prepare Final Tadka (Optional)

In a small pan (tadka pan), heat 2 teaspoons of ghee (or oil) over medium heat. Once hot, add 1/4 teaspoon of mustard seeds. Let them crackle.

Step 14: Add Tadka Spices

Once the mustard seeds crackle, add 1/4 teaspoon of cumin seeds and 3-4 dry red chilies (bohri/boriya chilli or any dry red chilli). Finally, add a few more curry leaves and let them splutter.

Step 15: Finish Sambar

Immediately transfer this sizzling tadka into the simmering sambar. Stir well. Add 1/4 cup of chopped coriander leaves. Your Sambar Dal is ready to serve.

• Soaking dal helps it cook faster.

• Be careful when splattering mustard seeds; use a lid.

• Do not let fenugreek seeds turn too dark, or they will taste bitter.

• You can use any vegetables of your choice, but avoid green bell peppers or cabbage.

• Tamarind concentrate should only have tamarind extract in the ingredients list.

• Jaggery or brown sugar adds a hint of sweetness to balance flavors.

• Curry leaves are essential for authentic flavor, but can be omitted if unavailable.

• Can use red/yellow lentils or yellow split peas instead of Toor Dal.

• Can use regular onions instead of small onions.

• Can use butternut squash instead of pumpkin.

• Can use regular dry red chilies for tadka.

• Can skip the final tadka step entirely.