Sambar 

“This broth remembers your grandmother’s voice, even if you don’t.”

Sambar 

Sambar is the kind of dish that holds time. Made with toor dal, tamarind, and a rotating cast of local vegetables, it’s spiced with a masala that doesn’t just flavor—it speaks. You don’t need to explain Sambar to a Tamil, Telugu, Kannada, or Malayali soul. They know. This version honors the unbroken thread—no shortcuts, no apologies.

Ingredients

  • For the Dal
  • ½ cup toor dal (split pigeon peas)
  • 2 cups water
  • ¼ tsp 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 tbsp tamarind paste
  • ½ cup warm water (soak and squeeze)
  • Sambar Masala (homemade or good store-bought)
  • 1–2 tbsp, depending on strength
  • Tempering
  • 1 tbsp ghee or coconut oil
  • 1 tsp mustard seeds
  • 1 tsp 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 min.

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.

🔙 Back to the Kitchen

“There are a thousand versions of Sambar, and each one is the original.”