Sambar: The South Indian Lentil and Vegetable Dish
Discover the lentils, vegetables and tangy spices that make sambar, and how it is served.
Sambar is a savory, tangy South Indian stew made with dal, vegetables, spices and often tamarind. It is served with rice as well as with foods such as idli, dosa and vada. Recipes vary across the region and from one kitchen to another, so there is plenty of room for a cook's favorite vegetables and seasoning.
Think of sambar as both a dish in its own right and a very good companion: a spoonful over rice is comforting, while a small bowl beside a crisp dosa invites dipping.
What is sambar made of?
Many versions begin with toor dal, or split pigeon peas, cooked until very soft. Vegetables might include okra, pumpkin, eggplant, small onions or moringa pods, often called drumsticks in Indian recipes. Tamarind brings sourness; a sambar spice blend and a tempering of spices and curry leaves add aroma.
There is no single mandatory vegetable combination. Some sambars feature one vegetable, such as radish or onion; others use a mixture. Some cooks combine toor with mung or red lentils, changing the flavor and texture.
What does it taste like?
Expect a balance of savory dal, gentle tang and fragrant spices. The heat varies with the cook and the spice blend. It is usually looser than a very thick dal, though some people prefer it thicker with rice and lighter alongside idli or dosa.
Tamarind products vary in concentration, so a spoonful of paste may not equal a spoonful of pulp prepared from a block. Follow the recipe and add souring gradually, tasting as you go.
How is it made?
In one common approach, the dal is cooked until soft and mashed, while the vegetables are cooked separately to control their texture. They are combined with tamarind and sambar powder, simmered, and finished with spices warmed in oil or ghee. A recipe may use freshly ground spices or a prepared blend.
The goal is tender dal and vegetables that are cooked without disappearing completely. Keep an eye on the consistency and add water as needed; too much can dilute the seasoning.
Is sambar vegetarian or vegan?
Many versions are vegetarian, and versions made with oil rather than ghee can be vegan. Recipes and restaurant preparations vary, so ask about ghee or other ingredients if you need to avoid them. Also check packaged asafoetida blends if avoiding gluten, since their ingredients differ.
What is the difference between sambar and dal?
Dal is a broad term for pulses and the dishes made from them. Sambar is a particular family of dishes that commonly combines dal with vegetables, souring and a distinctive spice preparation. The boundary is culinary, not a contest over which bowl gets to be comforting.