There’s something magical about a bowl of hot sambar, isn’t it? The mix of dal, spices, veggies, and that comforting aroma – it just feels like home. Whether you’re eating it with rice, idli, dosa, or even just a spoon straight from the bowl (no judging, I do it too 😄),
Sambar always hits the spot. This isn’t one of those fancy hotel-style recipes – this is the good old homely sambar recipe, the kind our moms and grandmas used to make. Super simple, made with love, and full of flavor. I’m a chef, yeah, but when I cook this dish, I forget all the rules and just go with the heart. So if you’re ready to bring a bit of that cozy South Indian flavor into your kitchen, grab your dal and veggies – and let’s get started. And hey, don’t forget to check out HerDuniya – we’ve got more recipes like pav bhaji waiting for you!
Why Sambar Feels Like A Hug In A Bowl
You know how some foods just make you feel all warm and fuzzy inside? That’s sambar for me. It’s not just a curry – it’s got comfort, spice, a little tang, and all that veggie goodness. And the best part? It goes with rice, idli, dosa, even upma. Like, what more could you ask for?
Also btw, if you’re into Indian recipes like this, don’t forget to check out HerDuniya – we’ve got some lip-smacking stuff coming up, like my fav pav bhaji recipe too. You’ll love it!
Ingredients You’ll Need (Nothing Fancy, Promise)
Okay so, let’s talk about what you need for this sambar recipe. Most of these are already in your kitchen, I bet.
For the dal (lentil base):
- 1 cup toor dal (aka arhar dal or split pigeon peas)
- 3 cups water (for pressure cooking)
- A pinch of turmeric
- Salt to taste
For the veggies (you can mix and match):
- 1 drumstick (the veggie, not chicken! )
- 1 carrot, chopped
- 1 brinjal (small eggplant), cubed
- Few pieces of pumpkin (optional but sooo good)
- 1 small onion, roughly chopped
- 1 tomato, chopped
For tamarind and flavor:
- Small lemon-sized tamarind ball (soaked in warm water, pulp squeezed out)
- 2 tbsp sambar powder (store-bought or homemade)
- 1 tsp jaggery (totally optional but gives that lil’ sweetness)
For the tempering (aka tadka):
- 2 tsp oil or ghee
- 1 tsp mustard seeds
- Few curry leaves
- 2 dry red chillies
- A pinch of asafoetida (hing)
- 1/2 tsp methi seeds (fenugreek seeds – again optional, but I like it)
Cooking Time – Let’s Get Started!
Alright, so this sambar recipe has a few steps, but don’t worry – it’s chill, and once you get the hang of it, it’s easy peasy.
Step 1: Pressure Cook The Dal
First things first – wash your toor dal like 2-3 times. Then pressure cook it with water, turmeric and a bit of salt. 3-4 whistles should do the trick. Let it cool down and mash it well. You want it soft and creamy.
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Source: https://in.pinterest.com/
Step 2: Cook The Veggies
While the dal’s doing its thing, chop up your veggies and cook them in another pot with a little water and salt. Start with harder veggies like carrots and drumsticks, and add the soft ones later. Don’t overcook tho – we don’t want mushy mush.
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Source: https://in.pinterest.com/
Step 3: Mix It All Together
Now add the mashed dal to the cooked veggies. Mix it all up and pour in the tamarind water. Add the sambar powder and jaggery too. Let it simmer for like 10-15 mins, so all those flavors get to know each other
If it’s too thick, add a bit of water. If it’s too thin, simmer it more. Taste and adjust salt, spice, etc.
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Source: https://in.pinterest.com/
Step 4: Tempering Magic
Last but not least – that awesome tadka. Heat oil or ghee, pop the mustard seeds, throw in curry leaves, red chillies, hing and methi seeds. When it smells like heaven, pour it straight into the sambar. Stir it once and switch off the gas.
Boom! Your sambar recipe is ready to rock your taste buds.
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Source: https://in.pinterest.com/
How To Serve Sambar
Like I said earlier, sambar goes with almost anything. But here’s how I love it:
- With hot white rice + ghee + papad = ohmygod heaven!
- With idlis on a lazy Sunday
- With dosa and some coconut chutney (don’t skip the chutney okay?)
- Or just a bowl by itself when I’m feeling under the weather. It really is comfort food.
Quick side note – HerDuniya has a ton of tips on Indian meals, wellness and kitchen hacks. Go take a look when you get a minute. I even shared my pav bhaji recipe last week – and it’s a total crowd pleaser!
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Source: https://in.pinterest.com/
Real Talk – What Makes A Good Sambar?
Okay, so here’s what I’ve learned over the years cooking this:
- Don’t rush it. Let it simmer. Good things take time.
- Tamarind and jaggery balance is key. Too sour? Add a pinch of jaggery.
- Sambar powder is everything – find a brand you like or make it at home if you’re feeling fancy.
- And curry leaves… never skip them. Just don’t.
Oh and please, no sambar without tadka. It’s like pizza without cheese. Just not done.
Little Memories With Big Flavor
I remember my mom making sambar every Monday. It was kind of a ritual. She’d start early morning, and by 9am, the whole house would smell of curry leaves and roasted spices. We’d all crowd around the table, fighting over the drumsticks. (Not proud, but also not sorry )
Now when I make it for my own fam, it brings those memories back. Cooking ain’t just about food – it’s stories, smells, feelings, all of it.
Source: https://in.pinterest.com/
Source: https://in.pinterest.com/
Wanna Try More Like This?
If you liked this one, go check out HerDuniya. It’s got loads of real, homemade recipes like this. Plus stuff on self-care, wellness, and women just being awesome in the kitchen and out.
And hey, don’t forget to try that pav bhaji recipe I mentioned. It’s my rainy day go-to. Mashed buttery veggies, toasted buns… I’m drooling already.
Final Thoughts – Just Make It
So that’s it guys – my simple, not-too-perfect sambar recipe. No fancy stuff, just love in a bowl. Give it a try, and let me know how it turned out! Send pics, tag HerDuniya, or just tell me your sambar memories.
Because good food? It’s meant to be shared.
Until next time,
Stay hungry and keep cooking!
