Sambar

Origin: Sambar is a lentil-and-vegetable stew tied to South Indian kitchens, though its exact origin is unclear.

One popular legend places its creation in the 17th century royal court of Shahuji I in Thanjavur (in present‐day Tamil Nadu). According to the tale, when a guest—Sambhaji—was served a modified Maharashtrian lentil dish (amti), the chef substituted tamarind for the usual souring agent, added vegetables and lentils, and the dish became known as “sambar” in his honour.

However, evidence suggests dishes very similar to sambar were already being made in South India by the 16th and 17th centuries under different names (such as “huli” in Kannada texts).

Over time, sambar travelled beyond its courtly beginnings into everyday home cooking across Tamil Nadu, Karnataka, Kerala, and Andhra Pradesh — each region adapting the stew with its own mix of vegetables, souring agents, and spice blends.

Ingredients

For the Dal

• 1/2 cup toor dal (split pigeon peas)
• 2 cups water
• 1/4 teaspoon turmeric
• 1 pinch hing (asafoetida)



Vegetables (use what’s on hand)

• Drumstick (moringa pods), carrots, eggplant, okra, pumpkin, green beans — whatever’s fresh and regional



Tamarind Water

• 1 tablespoon tamarind paste
• 1/2 cup warm water (soak and squeeze)



Sambar Masala (homemade or good store-bought)

• 1–2 tablespoons, depending on strength



Tempering

• 1 tablespoon ghee or coconut oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 dried red chili
• 10–12 curry leaves



To Finish

• Salt to taste
• Chopped coriander (cilantro), optional
• Dash of jaggery or coconut sugar (optional, for balance)

How The Alchemy Happens

Pressure cook or simmer the toor dal with turmeric and hing until soft and mashable. Set aside.

In a pot, boil your chopped vegetables until just tender. Add tamarind water and sambar masala. Simmer for 5–10 minutes.

Add mashed dal to the pot. Stir to blend. Adjust water for desired thickness. Simmer again to meld.

In a separate pan, heat ghee. Add mustard seeds, cumin, chili, and curry leaves. Let them crackle. Pour into the sambar.

Add salt. Taste. Adjust. Add jaggery if the tang is too strong.

Serve piping hot with rice, idli, dosa, or just a spoon and memory.