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Sambar with potatoes, served with fresh coriander
Steaming hot South Indian lentil and potato stew garnished with coriander

Potato sambar

Author: Flavelo
Recipes Main Courses
Sambar is the soul of South Indian meals: a thick, sour-spicy lentil stew enriched with vegetables. The secret lies in making the 'Tadka' (tempering): spices are popped in hot oil so their aromas 'explode', then this is poured over the cooked dish. The starch of the potato adds natural creaminess to the broth.
🕒 Prep Time 15 mins
🍳 Cook Time 40 mins
⌛ Total Time 55 mins
🍽️ Servings 4 servings
🔥 Calories 250 kcal
🌍 Cuisine South Indian

Ingredients

Equipment Needed

  • Pressure cooker or thick-walled saucepan
  • Small frying pan (for tempering)

Allergen Information

⚠️ Soya
⚠️ Mustard

Instructions

1 ✓

Cook the lentils in the water until soft (approx. 15-20 minutes). Do not salt yet!

Tip: In unsalted water, lentil cell walls soften more easily.
2 ✓

Meanwhile, dice the vegetables. Heat oil in a pan, toss in the mustard seeds and cumin. Wait until they start to pop.

Tip: Popping indicates that the essential oils have been released.
3 ✓

Add the onion and garlic, fry until translucent. Then add the carrot and potato, toss to coat.

Tip: Pre-frying vegetables gives a deeper flavour than just boiling them.
4 ✓

Sprinkle over the curry powder and coriander, fry for half a minute, then add the tomato.

Tip: Careful, powdered spices burn quickly! Tomato juice immediately cools and dissolves them.
5 ✓

Pour the spiced vegetables into the semi-cooked lentils. Continue cooking together for 15-20 minutes until the potato is soft.

Tip: Now the flavours meld.
6 ✓

Finally, season with salt, soy sauce, and lime juice. Sprinkle with fresh coriander.

Tip: Always add acid (lime) at the very end so the taste remains fresh and vibrant.

Recipe FAQ

Why didn't the lentils soften?
If you add salt or acid (tomato/lime) at the beginning, the lentil skin toughens. Only add these at the end!

Ingredients

  • 150 g Red lentils or Toor Dal (Pigeon Peas)
  • 3 whole Potatoes
  • 2 whole Carrots
  • 1 whole Red onion
  • 3 cloves Garlic
  • 2 whole Tomatoes
  • 2 tbsp Curry powder (or Sambar masala)
  • 1 tsp Mustard seeds (whole)
  • 1 tsp Ground coriander
  • 1 tsp Cumin
  • 1 tbsp Tamari soy sauce
  • 1 whole Lime (juice)
  • 2 tbsp Fresh coriander
  • 800 ml Water
  • 2 tbsp Oil