Sambhar (or Sambar) is a tangy, spicy, and savoury South Indian lentil-based stew or curry made with pigeon peas (tur dal), mixed vegetables, tamarind broth, and a unique spice blend called sambar powder, a staple served with rice, idlis, dosas, and vadas.
It’s known for its complex flavours, balancing sourness (tamarind), spice, and savoury notes from lentils, vegetables (like drumsticks, brinjal, carrots), and aromatic tempering.
Fun Fact: Sambar Sambhaji refers to the popular legend connecting the South Indian lentil stew, Sambar, to Maratha ruler Chhatrapati Sambhaji Maharaj, suggesting the dish was named after him during a visit to the Thanjavur Maratha kingdom when his hosts substituted tamarind for kokum in a dal, delighting the guest and leading to the name ‘Sambhaji’s Ahar’ (food) Sambhar.
Ingredients for the Sambhar:
Tur Dal: 1 medium-sized glass
Turmeric: ¼Tsp
Salt, to taste
Shallots or Baby Onions: 8-10, peel the skin.
Radish, one medium-sized one, peeled, cut into disks and boiled in water to which salt has been added.
2-3 Tbsps of cooking Oil,
1/4th tsp of Hing (Asafoetida),
1 Tsp Rye (Mustard),
1 Tsp Jeera (Cumin),
½ Tsp Methi Seeds,
10-12 Curry Leaves
and
3-4 Dry Red Chillies, roughly torn.
Sambhar Powder of your choice (I use Sakhti)
Tamarind Paste(soak Tamarind in water till soft, squeeze out the pulp and discard the Tamarind)
1/4 tsp of Sugar or a small knob of Jaggery.
Lemon Juice, as required.
Salt, to taste.
Method
Pressure cook the Tur Dal with 2.5 to 3 glasses of Water, Salt, and Turmeric till done.
Keep aside.
Use a vessel of your choice; I use an Earthen pot.
To it, add oil and wait for it to heat.
When the Oil is hot, add a generous pinch of Asafoetida (Hing) to it, stir,
Now add the Rye and Jeera.
When they pop, add Curry leaves and the Red Chillies, and stir.
Add the Baby Onions and Radishes and stir-fry till they turn translucent.
Add the cooked Tur Dal to this. Stir well and let it all cook till you see the first boil.
Turn down the gas flame,
Add the Sambhar Powder to the Tamarind Paste, mix well and add this to the Sambhar.
Add Salt to taste, Sugar/jaggery, and mix well.
Let it all cook together on a low flame for about 5-6 minutes.
Switch off the flame, squeeze in the juice of ½ a lemon, and give it a good stir.
Garnish with chopped coriander leaves and serve with steamed Rice, a dollop of ghee, and Applams (fried Papads)
This is the recipe for Radish Sambhar.
You can substitute Radish for Drumsticks (roughly peel the ridges, cut into thumb-length pieces, boil in water to which salt is added and add to the Sambhar along with the onions)
You can also add cubes of boiled Sweet Potatoes or pieces of Raw Mango (Kairi) to it.
They all give the Sambhar a different flavour.
However, do not combine all the above suggestions. Use them individually along with the baby Onions.
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