Sambar is a popular and classic South Indian style lentil stew or soup that is packed with protein. Sambhar is my favorite comfort food that is hearty, healthy, and flavorful. This is the best sambar recipe that you will make.
Sambar can be served with idli, vada, pongal, upma, dosa, medu vada, or almost any South Indian breakfast recipe or along with steamed rice (brown or white) for lunch and dinner.
Sambar is prepared mainly using pigeon pea (toor dal), vegetables of your choice, and a unique spice blend known as sambar powder.
Sambar Variations
Each region has its own variations - from classic plain sambar to brinjal or eggplant sambar, sambar with okra (lady's finger), arachuvitta sambhar, drumstick sambar, hotel-style sambar, temple-style sambar, Udupi style sambar, Madras style sambar, Kerala style sambar, varutharacha sambar, etc. I can go on and on.
But today's sambar is a classic hotel-style sambar or tiffin sambar served in the coastal Karnataka region along with idli, dosa, upma, shevai, or even with steamed rice. Tiffin sambar is prepared using only onion, tomato, potatoes, toor dal, and homemade sambar powder.
If you are looking for a healthy, nutrient-packed vegetable sambar, check out my mom's Konkani style or Udupi style sambar or Kolmbo recipe prepared using a combination of vegetables.
Which dal is used for sambar?
Traditionally only split pigeon pea, also known as toor dal, arhar dal, or tuvar dal is used to make sambar. You can even combine moong dal or masoor dal along with toor dal if desired.
Occasionally toor dal becomes very expensive. To cut down the cost, you can actually combine different dals. The final outcome or taste of your sambar depends on the type of dal used.
Which vegetables are used in sambar?
Today, I have prepared a basic version of sambar. Sambar prepared using the recipe below is the best accompaniment with breakfast recipes. If you are making this for lunch or dinner, then you can add a combination of the following veggies
- Onions
- Brinjal or Eggplant
- Tomato
- Capsicum or bell pepper
- Ladyfinger or okra
- Drumsticks or moringa
- Green beans
- Cauliflower
- Carrot
- Radish
- Beetroot
What is the secret to making the best sambar at home?
The outcome or taste of your sambar depends on two factors - dal and sambar powder used. For dal, toor dal is most widely used. These days as everything is available in stores and online, people have stopped making sambar powder at home. But I highly recommend you try preparing sambar powder at home. I can assure you nothing can beat the taste and aroma of fresh homemade sambar powder. Also, it is so easy to make; you will have a small batch of sambar powder (sufficient to prepare four large batches of sambar) in less than 10-15 mins. Do check out the recipe here.
Idli sambar is the most loved Indian breakfast. You can read more on that and my story here,
Ingredients for Sambar recipe for idli, dosa, rice, vada
¾ cup Toor dal (split pigeon pea)
1 Onion, finely chopped
1 tablespoon Ginger, finely chopped
2 Tomatoes, finely chopped
1 Potato, finely chopped
2 Green chilies, slit
2 sprig Curry leaves
3 tablespoon Homemade sambar powder (add an additional 1 tablespoon for a spicy sambar)
Salt, to taste
For the tempering and garnish
1 to 2 tablespoon Coconut oil
1 teaspoon Mustard seeds
8 Curry leaves
2 tablespoon Coriander leaves or cilantro, finely chopped
How to make sambar at home | Hotel-style sambar | Idli Sambar | Tiffin Sambar
Step I (How to pressure cook dal?)
Add toor dal with sufficient water (approx 2 ½ to 3 cups) and cook for 2 to 3 whistles on medium flame. One of high flame and two whistles on medium flame. You can even cook the dal in an instant pot.
Once the pressure releases naturally, open the lid and whisk the dal.
Step II
To the cooked dal, add onion, ginger, tomato, potato, green chilies, curry leaves, salt to taste, water for desired consistency, and mix. Bring this to a boil. Check out the video here.
Add sambar powder (see tips), mix, and bring it to boil again. Simmer for another 2 to 3 minutes.
Step III Tempering Sambar
Heat oil in a pan. Add mustard seeds. When they start to splutter, add curry leaves and saute till it becomes crisp. Switch off the flame.
Add this tempering to the sambar along with coriander leaves and mix. Switch off the flame. Sambar is ready. Serve hot and fresh, and enjoy.
Tips and substitutes
- I have used tomatoes, so I skip adding tamarind pulp. You can substitute one for the other.
- Tempering in my region is mainly done using coconut oil to give that traditional taste. Use the preferred oil of your choice.
- Two important ingredients for flavorsome sambar are cilantro (coriander leaves) and curry leaves. Don't miss adding them if you have them in the pantry.
- I have kept my recipe super simple. You can check here for mixed vegetable sambar - best mom's-style sambar.
- To get that Udupi brahmin style or hotel-style taste, you can add a small piece of jaggery.
- If you add sambar powder directly to hot dal, it may form lumps. To avoid this, mix the sambar powder with two to three tablespoons of water in a bowl and add it to the sambar.
- If you do not want to make sambar powder at home, use sambar powder from your favorite store-bought brand.
- The amount of sambar powder can be varied as per your liking. If you like yours spicier, add an additional 1 tablespoon of sambar powder.
Refrigerate leftover Sambar
If you have any leftover sambar, store it in the refrigerator for a day or two. It thickens as it cools. So dilute it with water, reheat and garnish it with some fresh cilantro before serving.
Instant pot Sambar or Sambhar
Press the SAUTE button on your instant pot. Add oil. When hot, add mustard seeds. When the mustard seeds splutter, add curry leaves and saute for a few seconds.
To this, add dal, onion, ginger, tomato, potato, curry leaves, green chilies, sambar powder, salt along with 4 cups of water and mix well.
Close the lid of your IP with vent to sealing position and pressure cook on HIGH for 9 minutes. Let the pressure release naturally.
Open the lid. Garnish with cilantro and mix well. Serve hot and enjoy.
Video recipe for How to make sambar? | Idli Sambar | Hotel-style Sambar for idli, dosa, upma, vada, etc. | Tiffin sambar
Detailed step-by-step printable recipe for How to make sambar? | Idli Sambar | Hotel-style Sambar for idli, dosa, upma, vada, etc. | Tiffin sambar
SAMBAR | HOW TO MAKE SAMBAR | IDLI SAMBAR | HOTEL STYLE SAMBAR | TIFFIN SAMBAR
Ingredients
- ¾ cup Toor dal (split pigeon pea)
- 1 Onion , finely chopped
- 1 tablespoon Ginger, finely chopped
- 2 Tomatoes, finley chopped
- 1 Potato, finely chopped
- 2 Green chilies slit
- 2 sprig Curry leaves
- 3 tablespoon Homemade sambar powder (or store bought), adjust the amount to taste.
- Salt, to taste
For the tempering and garnish
- 1 to 2 tablespoon Coconut oil
- 1 teaspoon Mustard seeds
- 8 Curry leaves
- 2 tablespoon Coriander leaves or cilantro, finely chopped
Instructions
STEP I (HOW TO PRESSURE COOK DAL?)
- Add toor dal with sufficient water (approx 2 ½ to 3 cups) and cook for 2 to 3 whistles on medium flame. One of high flame and two whistles on medium flame. You can even cook the dal in an instant pot.
- Once the pressure releases naturally, open the lid and whisk the dal.
STEP II
- To the cooked dal, add onion, ginger, tomato, potato, green chilies, curry leaves, salt to taste, water for desired consistency, and mix. Bring this to a boil. Check out the video here.
- Add sambar powder (see tips), mix, and bring it to boil again. Simmer for another 2 to 3 minutes.
STEP III TEMPERING SAMBAR
- Heat oil in a pan. Add mustard seeds. When they start to splutter, add curry leaves and saute till it becomes crisp. Switch off the flame.
- Add this tempering to the sambar along with coriander leaves and mix. Switch off the flame. Sambar is ready. Serve hot and fresh, and enjoy.
INSTANT POT SAMBAR OR SAMBHAR
- Press the SAUTE button on your instant pot. Add oil. When hot, add mustard seeds. When the mustard seeds splutter, add curry leaves and saute for a few seconds.
- To this, add dal, onion, ginger, tomato, potato, curry leaves, green chilies, sambar powder, salt along with 4 cups of water and mix well.
- Close the lid of your IP with vent to sealing position and pressure cook on HIGH for 9 minutes. Let the pressure release naturally.
- Open the lid. Garnish with cilantro and mix well. Serve hot and enjoy.
Notes
- I have used tomatoes, so I skip adding tamarind pulp. You can substitute one for the other.
- Tempering in my region is mainly done using coconut oil to give that traditional taste. Use the preferred oil of your choice.
- Two important ingredients for flavorsome sambar are cilantro (coriander leaves) and curry leaves. Don’t miss adding them if you have them in the pantry.
- I have kept my recipe super simple. You can check here for mixed vegetable sambar – best mom’s-style sambar.
- To get that Udupi brahmin style or hotel-style taste, you can add a small piece of jaggery.
- If you add sambar powder directly to hot dal, it may form lumps. To avoid this, mix the sambar powder with two to three tablespoons of water in a bowl and add it to the sambar.
- If you do not want to make sambar powder at home, use sambar powder from your favorite store-bought brand.
- The amount of sambar powder can be varied as per your liking. If you like yours spicier, add an additional 1 tablespoon of sambar powder.
Bryan
I haven't heard of Sambar, but I have eaten something like this. It may have very well been Sambar and I didn't realize it, because it had the qualities you describe.
Fransic verso
This is awesome, the recipe guide is easy and I can make it. I will try this sambar. Thank you for sharing!
khoingn | The Broad Life
I have never tried this before. But I really want to have a try if someone can cook for me.