Sambar

(Indian spicy lentil stew)

Yield: 4-6 servings

Basic Steps: Simmer → Soak → Strain → Season → Fry and Garnish

Place the toor dal, 3 cups of water and the turmeric in a saucepan over medium heat. Bring to a boil, then reduce to a simmer. Cook until the dal is soft, about 25-30 minutes, then mash it up coarsely. It should have the consistency of a thick soup.
While the dal is cooking, soak the tamarind in the 1 cup of water for about 5 minutes, then mash it into the water to dissolve the pulp. Strain the tamarind water through a sieve to get out fibers and seeds.
Stir the tamarind water, sambar powder and salt into the simmering dal and cook 10-15 minutes more. Add more water if needed to give the sambar the consistency of a thin pea soup.
In another pan, heat the oil over medium flame. Add the hot chilies and mustard seeds and sauté for about 30 seconds to toast the spices. Add the shallot or onions and sauté until just turning brown. Pour the flavored oil over the dal and serve.

Vegetables are often added to sambar to make a nutritious stew. Add 1 or 2 cups of chopped tomatoes, potatoes, carrots, green beans, cauliflower, okra or pumpkin when you add the tamarind water and simmer till cooked through.
Yellow split peas can be substituted if you can't find toor dal near you.
If you can't find tamarind pulp for the tamarind water, substitute 1/4 cup lemon or lime juice mixed with 3/4 cup water.
Fenugreek seeds and curry leaves are often sautéed along with the chilies and mustard seeds for the flavoring oil.
A pinch of asafoetida powder (hing) can be added with the sambar powder.
Chopped cilantro can be stirred in at the end.
Toasted and ground coconut is sometimes added with the sambar powder.
Add pinch of sugar or a drop of jaggery for a hint of sweetness.

Sambar is a lentil stew popular in the cooking of southern India. It is generally composed of yellow lentils (toor dal) simmered with tamarind-flavored water and a special blend of spices called sambar powder. It commonly contains a variety of vegetables and is often finished off with more spices and curry leaves sautéed in oil.
When served with idli, vada, steamed rice and chutney, sambar is part of a typical South Indian breakfast.
Sambar Podi (Sambar Powder): this special blend of spices can be found in most Indian stores. It is essential for the flavor of this dish. You can make your own if you can't find it pre-made. Adjust the spice amounts to your taste.
- 4 tablespoons coriander seeds
- 2 tablespoons chana dal or chickpea flour
- 5-10 red chilies, or to taste
- 2 teaspoons cumin seeds
- 1 teaspoon peppercorns
- 1 teaspoon mustard seeds
- 1/2 teaspoon cinnamon
- 1/2 teaspoon turmeric powder
- Pinch ground cloves
Heat a dry skillet over medium flame. Add the whole spices and heat, stirring, until they take on a toasted aroma. Stir in the ground spices, remove from heat and grind to a powder in a spice grinder. Store in an airtight container. Traditionally, each ingredient is toasted separately before grinding together.