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Spicy Sambar served with fresh coriander
South Indian vegetable and lentil stew with tamarind

Spicy sambar

Author: Flavelo
Recipes Vegetarian & Vegan Soups
Sambar is the cornerstone of South Indian cuisine: a thick, spicy lentil soup enriched with vegetables. Legend has it that it originated in the 17th century when Maratha ruler Sambhaji's cook substituted missing ingredients with tamarind. This spicy version wakes up the senses: tamarind acidity, chilli fire and lentil creaminess create perfect harmony. Usually served with rice, idli (steamed rice cake) or dosa (rice crepe).
🕒 Prep Time 20 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Pot for lentils
  • Pan for spice base (tadka)
  • Whisk or wooden spoon

Instructions

1 ✓

Wash lentils thoroughly, then boil in three times the amount of water. Add a pinch of turmeric. Cook until soft and almost falling apart (approx. 20 mins).

Tip: It's worth overcooking the lentils to thicken the soup.
2 ✓

Meanwhile prepare vegetables: dice onion, cut tomatoes into wedges, chop green beans/drumstick. Slit chillies lengthways.

Tip: Slitting chilli releases flavour without seeds making the dish too hot.
3 ✓

Heat coconut oil in a pan. Add onion, crushed garlic, grated ginger and chilli. Fry until golden brown.

Tip: Caramelisation of onion provides sweet base note balancing the tamarind.
4 ✓

Add tomatoes, sambar powder and remaining turmeric. Fry for 1-2 minutes until tomatoes release juice and spices become fragrant.

Tip: Frying spices in oil calls forth flavour compounds, but careful not to burn! (Fat-soluble flavours).
5 ✓

Pour spiced vegetables into cooked lentils. Add green beans and tamarind paste. If too thick, add water. Season with salt.

Tip: Only add acidic tamarind once lentils are soft, otherwise acid can harden lentils.
6 ✓

Cook for another 10-15 minutes until vegetables are tender. Stir in fresh chopped coriander before serving.

Tip: Add coriander at the end to preserve its fresh, citrusy aroma.

Recipe FAQ

What other vegetables can I use?
Anything that withstands cooking: aubergine, pumpkin, okra, green beans are excellent too.
Too sour, what to do?
Add a pinch of sugar or a little more cooked lentils to dampen acidity.

Ingredients

  • 150 g Red lentils (or Toor dal)
  • 200 g Drumstick (Moringa) or green beans (substitute)
  • 1 whole Onion
  • 2 pcs Tomatoes
  • 2 pcs Green chillies
  • 3 cloves Garlic
  • 1 cm Fresh ginger
  • 2 tbsp Coconut oil
  • 2 tbsp Sambar powder
  • 0.5 tsp Turmeric
  • 1 tsp Salt
  • 1 tbsp Tamarind paste
  • 1 bunch Fresh coriander