Name: Sambar
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: Serves 4-6
Cuisine: Indian
Ingredients: 1.1 litres boiling water; 45 g tamarind pulp (from a block) or 1-2 tsp tamarind concentrate paste; 1 tsp black mustard seeds; 1 fresh green chilli, sliced down the middle; 200 g toor dal; 900 ml cold water; ½ drumstick/moringa, scrubbed and chopped into 4cm (1.5 inch) pieces (optional, see Fresh Ingredients); 2 medium tomatoes, finely chopped; 2 tbsp vegetable or rapeseed oil; 1 carrot, finely chopped; 1 tbsp sunflower oil or ghee; 2 dried red chillies; ⅛ tsp fenugreek/methi seeds; Pinch of asafoetida powder; 10-15 curry leaves; 3 okra, chopped into 1-2 cm (½ inch) pieces; 1 tsp salt; 2 heaped tsp sambar powder/masala; 1 tsp cumin seeds; 1 large white onion, finely chopped; ½ tsp ground turmeric

Preparation info

Serves
4-6

Difficulty
Easy
Ready in
1 hr 5

Appears in

Chilli & Mint

By Torie True

Published 2021

About

Sambar is an integral part of South Indian and Sri Lankan cuisine, typically served alongside dosa or idli at breakfast but often available from dawn to dusk because it’s such a versatile dish. It is deliciously comforting and warming and slightly thinner in consistency than your typical dal. There are so many varieties of sambar and no set rules on which vegetables you need to use. Typically, it includes drumstick (also known as moringa) and carrot, but potato, runner and green beans, turn