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Sambar with mixed vegetables served alongside rice and vegetable side dish
Spicy Indian Sambar made from lentils and vegetables

Authentic South Indian mixed vegetable sambar

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses Soups
This Sambar variation is a celebration of abundance: vegetables with diverse textures and flavours – starch-rich potatoes, sweet carrots, and spongy aubergines – all add to the dish's complexity. In South India, every household has its secret Sambar powder recipe, but the principle remains the same: cooking lentils until creamy and the final, aroma-sealing layer of 'tadka' (tempered spiced oil). This dish is a perfect example of plant-based, wholesome nutrition.
🕒 Prep Time 20 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 310 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Large saucepan for boiling
  • Frying pan for the tadka
  • Peeler and knife

Allergen Information

⚠️ Mustard

Instructions

1 ✓

Wash the lentils and put them on to boil in plenty of water. Cook until completely soft and purée-like (approx. 30-40 minutes).

Tip: Mash the lentils slightly with a fork or whisk at the end to form a thick base.
2 ✓

Meanwhile, prepare the vegetables: cut the carrots, potatoes, and aubergine into large cubes, and the green beans into 3 cm pieces. Chop the onion and tomato.

Tip: Only chop the aubergine just before cooking, otherwise it will brown (oxidation).
3 ✓

Boil a little water in a saucepan, add the carrots, potatoes, and green beans. Cook for 5 minutes, then add the aubergine. Cook until al dente.

Tip: Do not overcook them completely, as they will continue to simmer with the lentils.
4 ✓

Add the cooked lentils, chopped tomato, sambar powder, salt, and tamarind paste (dissolved in a little water) to the vegetables. Simmer together for 10 minutes.

Tip: The acidity of the tamarind is necessary to develop the characteristic Sambar flavour profile.
5 ✓

For the tadka: heat the coconut oil in a small frying pan. Throw in the mustard seeds and wait until they start to pop. Then immediately pour the hot spiced oil over the soup.

Tip: Mustard seeds only release their nutty flavour if they pop; otherwise, they remain bitter.
6 ✓

Stir well, bring to a boil once more, then sprinkle with fresh coriander. Serve with rice.

Tip: Sambar is often even more delicious the next day as the flavours mature.

Recipe FAQ

What if I don't have Sambar powder?
You can substitute it with a mixture of coriander powder, cumin, turmeric, and chilli powder, although the flavour will be slightly simpler.
When should I add the vegetables?
Add the harder vegetables (carrots, potatoes) first, and the softer ones (aubergine, green beans) later, so they finish cooking at the same time.

Ingredients

  • 150 g Toor dal (yellow split pigeon peas)
  • 2 Carrots
  • 100 g Green beans
  • 1 Potato (medium)
  • 1 Aubergine (small)
  • 1 Onion
  • 1 Tomato
  • 2 tbsp Sambar powder
  • 1 tsp Tamarind paste
  • 1 tsp Black mustard seeds
  • 2 tbsp Coconut oil
  • 1 tsp Salt
  • 1 bunch Fresh coriander (optional)
  • 800 ml Water