Sambar
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Category
Main Course
Cuisine
Indian
Author:
Spice Zen
Servings
4
Prep Time
15 minutes
Cook Time
30–45(stovetop)/ minutes
Total Time
45–60 Minutes (stovetop) / 30–35 Minutes (pressure cooker)
Dietary Information
Gluten-Free, Dairy-Free, Nut-Free, Soy-Free
A traditional South Indian lentil and vegetable dal made with split pigeon pea lentils, seasonal vegetables and Spice Zen Sambar Spice Blend. Lightly tangy, gently spiced and comforting, sambar is poured generously over rice or enjoyed alongside dosa or idli.
Ingredients
Lentils & Vegetables
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1 cup split pigeon pea (toor / arhar) lentils
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2 cups mixed vegetables(carrots, eggplant, okra, zucchini, green beans)
Sambar Base
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2 tbsp Spice Zen Sunflower Oil (or ghee, optional)
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1 medium onion, finely chopped
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1 tsp ginger paste
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1 tsp garlic paste (or ½ tsp Spice Zen Fresh Ground Dried Garlic)
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1–1½ tbsp Spice Zen Sambar Spice Blend
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1 medium tomato, diced (or 2 tbsp tomato puree)
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6–8 fresh curry leaves (optional)
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3–4 cups water, as needed
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½ tsp salt, or to taste
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1 tsp coconut sugar (optional)
To Finish
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1–2 tsp lemon juice, to taste
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Fresh coriander, chopped
Directions
Wash the lentils well. If soaking, soak in warm water for 15 minutes, then drain.
Heat oil or ghee in a heavy-based pot over medium heat. Add onion and cook until translucent. Add ginger, garlic and curry leaves, if using, and cook briefly.
Add Spice Zen Sambar Spice Blend, tomato and vegetables. Stir well, then add lentils, salt and 3 cups of water. Bring to a boil.
Reduce heat, cover and simmer until the lentils are very soft and the vegetables are cooked, adding more water as needed to achieve a loose, pourable consistency.
Remove from heat and stir in coconut sugar, if using, and lemon juice to taste.
Garnish with fresh coriander and serve hot.
Recipe Note
Pressure Cooker Option
After sautéing the base, add lentils, vegetables and water. Pressure cook for 10-12 minutes on high. Allow pressure to release naturally for about 10 minutes before opening. Adjust consistency and finish with lemon juice.
Soaking the Lentils
Soaking lentils before cooking is a traditional practice in many Indian kitchens. Many cooks prefer soaking as it is believed to make lentils lighter and easier to digest, as well as helping them cook more evenly.
Consistency Guide
Sambar should be pourable, with lentils partially broken down into the broth.
These recipes are provided for general inspiration and home use. Results may vary depending on ingredients, equipment and technique. Please check ingredients for allergens and follow safe food handling practices.
