Sambar – vegetable lentil stew with tamarind Recipe
Sambar is a thick soup-stew from South India, cooked with lentils, vegetables and tangy tamarind, often served with idli or dosa for breakfast. In this version we use easily available red lentils and simple vegetables, and the sour taste of tamarind can be replaced with lemon juice if needed, making the dish more accessible in a European home kitchen.
Sambar is a staple of South Indian cuisine, traditionally served with idli (steamed rice cakes) or dosa (fermented rice and lentil crepes) for breakfast or as part of a larger meal., The dish combines protein-rich lentils with seasonal vegetables and a characteristic sour note from tamarind, which helps balance the heat of the spices in a hot climate., In many South Indian households, each family has its own preferred combination of vegetables and spice levels, and sambar powder blends can vary significantly by region., This adaptation uses red lentils and common vegetables to make the recipe more accessible outside India, while keeping the key flavour profile of tangy, spicy and comforting sambar.
This sambar brings a classic South Indian comfort food into a simple, accessible format using pantry ingredients., It’s naturally vegetarian, high in plant protein and fibre, and easily made gluten-free without any special products., The dish is extremely versatile: it can be a soup, a stew over rice, or a sauce for vegetables, fitting many eating styles., The balance of sour, spicy and earthy flavours makes it satisfying yet light enough for everyday meals.
Dlaczego ta wersja działa
- Using red lentils significantly shortens the cooking time while still giving a creamy, broken-down texture typical of sambar.
- The recipe builds flavour in layers by separately tempering mustard seeds, curry leaves, onions and spices before adding them to the lentils.
- Allowing a lemon juice option instead of tamarind makes the dish achievable when specialty ingredients are hard to find, without losing the important sour element.
- Simple, widely available vegetables keep the recipe budget-friendly and easy to repeat on a weeknight.
Chef's tips
If you like a very smooth texture, lightly mash some of the cooked vegetables and lentils with a ladle against the side of the pot., For deeper flavour, toast the ground spices in the pan for 20–30 seconds before adding the tomatoes, being careful not to burn them., If using dried curry leaves, briefly fry them in oil to release their aroma; if you can’t find them, simply omit them rather than substituting with curry powder., Make a double batch and freeze in portions – it reheats very well and thickens nicely to serve over rice.
How to serve
Serve hot over steamed basmati rice or other long-grain rice for a complete meal., Pair with idli or dosa if you have them, for a more traditional South Indian-style breakfast or brunch., Offer lime or lemon wedges, extra fresh coriander and a small bowl of yogurt on the side so everyone can adjust acidity and creaminess., Serve as a sauce over simply boiled or steamed vegetables, or alongside flatbreads like chapati or naan.
Na co uważać
- Stir the lentils regularly while cooking so they don’t catch on the bottom of the pot and burn.
- Mustard seeds can pop vigorously in hot oil – use a lid or splatter guard and stand back when they start to crackle.
- Don’t add the sour ingredient (tamarind or lemon juice) too early, as acidity can slow down the softening of lentils and vegetables.
- Adjust the amount of chili to your heat tolerance; it’s easier to add more at the end than to fix a dish that’s too spicy.
Zamienniki
- If you can’t find tamarind paste, use 1–2 tablespoons of lemon juice plus a pinch of sugar to mimic the sweet-sour note.
- Red lentils can be replaced with yellow split lentils (toor dal or moong dal), but increase the cooking time until they are fully soft.
- Green beans can be swapped for other firm vegetables such as cauliflower florets, pumpkin cubes or zucchini pieces.
- Use any neutral-tasting vegetable oil instead of the one listed; ghee can also be used for a richer flavour if you eat dairy.
Ingredients
- red lentils - 200 g
- carrot - 2 pieces
- potatoes - 2 pieces
- onion - 1 piece
- tomatoes - 2 pieces
- green string beans - 100 g
- vegetable oil - 2 tablespoons
- mustard seeds - 0.5 teaspoons
- curry leaves - 6 pieces
- ground cumin - 1 teaspoon
- ground coriander - 1.5 teaspoons
- turmeric - 0.5 teaspoons
- ground chili - 0.5 teaspoons
- tamarind paste - 1 tablespoon
- salt
- water - 900 ml
- fresh coriander - 2 tablespoons
Preparation
- Put the rinsed lentils into a pot, add the carrot, potatoes, green beans, turmeric, 0.5 teaspoon of salt and pour in 900 ml of water; bring to a boil, skimming off any foam that appears on the surface.
- Reduce the heat to medium and cook for 15–20 minutes, until the lentils break down and the vegetables are soft; stir from time to time so the lentils don’t stick to the bottom.
- Meanwhile, in a separate pan heat the oil over medium heat, add the mustard seeds and fry for 20–30 seconds, until they start to pop and jump.
- Add the curry leaves (if using) and the onion, and fry for 5–7 minutes, until the onion softens and is lightly browned on the edges.
- Add the tomatoes, ground cumin, coriander and ground chili, and fry for 5–7 minutes, until the tomatoes break down and the mixture thickens and starts to pull away from the bottom of the pan.
- Transfer the contents of the pan to the pot with the lentils and vegetables, mix thoroughly and cook together for another 5–10 minutes, until the sambar thickens slightly and has the consistency of a thick soup.
- Add the diluted tamarind paste, stir and cook for another 2–3 minutes; if you’re not using tamarind, add 1–2 tablespoons of lemon juice at this stage.
- Taste and season with salt and, if needed, extra chili; before serving, sprinkle with fresh coriander. The sambar should be slightly sour, spicy and thick, but still pourable.
Storage
Sambar thickens in the fridge; when reheating, add a little water and bring to a gentle boil, stirring., After defrosting, bring it to a good boil so it regains a uniform consistency.
This version of sambar is designed for days when you want something warming and full of flavour without hunting for hard-to-find ingredients., Even without traditional sambar powder, the combination of cumin, coriander, turmeric and chili gives a satisfying, familiar profile., I like to keep it slightly on the thicker side so it can double as both a soup and a sauce, depending on what I serve it with.
