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Sambar (Lentil and Vegetable Soup) Recipe

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4.3 from 12 reviews

Sambar is a traditional South Indian lentil and vegetable soup made with red lentils, tamarind, and a blend of aromatic spices. This hearty and flavorful dish combines protein-rich lentils with spinach and a tangy tamarind broth, tempered with mustard seeds, curry leaves, and dry red chili. Perfect as a main dish served with rice, accompanied by plain yogurt and Indian pickle for an authentic meal experience.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

For the Lentils and Vegetables

  • 1 cup red lentils
  • 7 cups water
  • 1/2 tsp turmeric powder
  • 2 cups chopped spinach

For the Vegetable Base

  • 3 tbsp ghee or vegetable oil, divided
  • 1 large tomato, diced
  • 1/2 red onion, diced
  • 1 tsp kosher salt
  • 2 tbsp sambar powder
  • 2 tsp tamarind paste
  • 1/2 cup water

For the Tadka (Tempering)

  • 1 pinch asafetida (hing)
  • 1/2 tsp black mustard seeds
  • 4 fresh curry leaves
  • 1 dried red Indian chili pepper, broken in half

Garnish

  • 1/2 cup chopped cilantro

Instructions

  1. Cook Lentils: Rinse the red lentils under cold water until the water runs clear, then drain. Place the lentils and 7 cups of water in a large pot and bring to a boil. Reduce heat to a simmer and skim off any foam that rises to the surface. Add turmeric powder, stir, cover the pot, and cook for 30 minutes until lentils are soft.
  2. Add Spinach: Stir the chopped spinach into the cooked lentils, cover, and set aside to keep warm.
  3. Prepare Vegetable Base: Heat 2 tablespoons of ghee or vegetable oil in a skillet over medium heat. Add the diced onion, tomato, and kosher salt. Cook on low heat, stirring occasionally, for about 10 minutes until vegetables soften.
  4. Add Tamarind and Spices: In a small cup, mix tamarind paste with 1/2 cup water. Add this tamarind mixture along with sambar powder to the cooked onions and tomatoes. Cook the mixture for an additional 8 minutes, allowing flavors to meld.
  5. Combine with Lentils: Pour the prepared vegetable and tamarind mixture over the pot of lentils with spinach. Stir well to integrate all components.
  6. Make Tadka (Tempering): In a separate small pan, heat the remaining 1 tablespoon of ghee or oil over medium heat. Add asafetida (hing) and black mustard seeds. Once the mustard seeds begin to pop, reduce the heat to low. Add curry leaves and broken dried red chili, and fry for a few seconds until aromatic.
  7. Add Tadka to Sambar: Pour the hot tadka over the lentil mixture and stir thoroughly to combine flavors.
  8. Serve: Garnish with chopped cilantro leaves. Serve the sambar hot, either as is or poured over steamed rice. Optionally, accompany with plain yogurt and Indian achaar (pickle) for a traditional meal.

Notes

  • Skimming the foam during lentil cooking helps keep the broth clear and reduces bitterness.
  • If tamarind paste is not available, lemon juice can be used as a substitute for tanginess, but the flavor will differ slightly.
  • Adjust the amount of dried red chili to control the spiciness of the tadka.
  • Sambar powder is a specific spice blend; if unavailable, a mix of coriander, cumin, fenugreek, and red chili powders can be used.
  • You can vary vegetables added to sambar; traditional additions include drumsticks, carrots, or pumpkin.
  • For a vegan option, use vegetable oil instead of ghee.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: South Indian
  • Diet: Gluten Free

Find it online: https://iamstarved.com/sambar-lentil-and-vegetable-soup-recipe/