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Sambar
South Indian lentil stew with tamarind and its own masala
👨🍳 Pro🍛 Main Course🌿 Vegan🕓 75 min
South India’s everyday stew, and the reason it belongs here: the sambar podi is freshly roasted and ground. Every spice needs a different roasting time, and one scorched spice makes the whole mix bitter.
👨🍳 Pro: Fermenting, deep-frying or layering. Needs time, patience and a quiet afternoon.
Prep30 min
Cook time45 min
Total75 min
ServesServes 6
Contains:
MustardSulphites
Refers to the recipe as written here. Store-bought ingredients may carry traces — please check the packet.
Ingredients
0 of 15✅ All set to cook!
Method
0 of 6🎉 All done — enjoy!
- For the podi, dry-roast each ingredient SEPARATELY: chana dal and urad dal 3–4 minutes until golden, coriander seeds 2 minutes, fenugreek just 30 seconds, the chilies 1 minute, coconut 1 minute. Let it all cool together and grind fine.
- Cook the toor dal with the turmeric and 700 ml water for 30 minutes until soft, then whisk it smooth.
- Cook the vegetables in 300 ml water with salt until soft but not falling apart — the firmer ones go in first, okra last.
- Strain the tamarind water and add it to the vegetables. Simmer 5 minutes so the raw sourness cooks off.
- Stir in 3–4 tbsp of the podi, then add the dal. Simmer 10 minutes on low heat, until everything comes together.
- For the tadka, heat oil, let the mustard seeds pop, add the asafoetida and curry leaves, then pour it over the sambar. Top with coriander.
Tips
- The point of no return is the podi. Fenugreek is the most delicate spice in the mix — 30 seconds too long, and the whole sambar tastes bitter.
- Roasting each spice separately isn’t fussiness, it’s necessary: the roasting times range from 30 seconds to 4 minutes.
- The podi keeps three months in a sealed jar. Make triple the amount — after that, sambar becomes a weeknight dish.
Shop the Ingredients
Everything for this recipe is available from us in Munich — in store or delivered.
