How To Make Perfect Sambar At Home – Step-By-Step Guide

Sambar is a soul-satisfying South Indian dish that combines the goodness of lentils, vegetables, and aromatic spices in a tangy tamarind-based gravy. It's not just a dish—it's comfort in a bowl, often paired with rice, idli, dosa, or vada. Here’s a simple and authentic sambar recipe that’ll bring restaurant-style flavor right to your home.

Ingredients:

For the dal:

• 1 cup toor dal (split pigeon peas)
• 3 cups water
• 1/4 tsp turmeric powder
• Salt to taste
• Vegetables (choose a mix):
• Drumsticks (moringa), carrots, pumpkin, brinjal (eggplant), okra, or beans – chopped
• 1 medium onion (sliced)
• 1 tomato (chopped)

For tamarind:

1 lemon-sized tamarind ball soaked in 1 cup warm water (extract juice)

Spices & seasoning:

• 2 tbsp sambar powder
• A pinch of hing (asafoetida)
• 1 tsp mustard seeds
• 1/2 tsp fenugreek seeds (optional)
• 2 dried red chilies
• 10-12 curry leaves
• 2 tbsp oil or ghee
• Fresh coriander leaves for garnish

How to Make Sambar :

Cook the Dal: Rinse toor dal and pressure cook it with water, turmeric, and a few drops of oil for 3–4 whistles until soft. Mash it well and set aside.

Cook the Veggies: In a large pot, add 1 cup water and chopped vegetables. Cook until they’re tender.

Add Tamarind & Spices: Add the tamarind extract to the veggies, followed by sambar powder, salt, and hing. Simmer for 5–7 minutes until the raw tamarind smell fades.

Mix in the Dal: Add the mashed dal to the pot. Mix well and adjust consistency with water. Simmer for another 5–10 minutes for all flavors to combine.

Prepare the Tempering (Tadka): In a small pan, heat oil or ghee. Add mustard seeds, fenugreek seeds, red chilies, and curry leaves. Let them crackle.

Finish the Sambar: Pour this sizzling tadka into the simmering sambar. Stir well. Garnish with fresh coriander leaves.

Serving Suggestions:

• Sambar pairs beautifully with:
• Steamed rice and a dollop of ghee
• Soft idlis or crispy dosas
• Medu vada or even pongal

Tips:

For extra flavor, try adding a pinch of jaggery.
Homemade sambar powder enhances taste, but store-bought works well too.
Letting sambar rest for 20 minutes after cooking deepens its flavor.

Sambar isn’t just a dish—it’s a tradition passed down through generations. With this easy recipe, you can enjoy the comforting essence of South Indian kitchens in every spoonful.