Sambar
A comforting South Indian lentil stew with tamarind, spices, and a creamy coconut swirl. This weeknight-friendly version is packed with flavor and comes together in about 40 minutes.
- Total time
- 40 min
- Servings
- 4
- Calories
- 220
- Protein
- 10g
Ingredients
- 1 cup toor dal (split pigeon peas)
- 2 tbsp tamarind paste
- 1 tsp mustard seeds
- 10 leaves curry leaves
- 2 whole dried red chilies
- ½ cup coconut milk
- 1 tbsp sesame seeds
- 4 cups water
Instructions
- 1
Rinse the 1 cup toor dal and soak in water for 15 minutes. Drain and set aside.
- 2
In a large pot, combine the dal with 4 cups water and bring to a boil. Reduce heat and simmer until the dal is soft and mashable, about 20 minutes. Mash lightly with a spoon.
- 3
Stir in the 2 tbsp tamarind paste and 1/2 tsp salt. Simmer for 5 minutes, until the stew thickens slightly and the tamarind aroma is fragrant.
- 4
In a small pan, heat 1 tbsp oil over medium. Add 1 tsp mustard seeds and cook until they pop, about 30 seconds. Add 10 curry leaves, 2 dried red chilies, and 1 tbsp sesame seeds; stir for 1 minute until fragrant.
- 5
Pour the tempering into the dal mixture. Stir well and simmer for 2 minutes, allowing the flavors to meld.
- 6
Reduce heat to low and swirl in the 1/2 cup coconut milk. Heat through for 2 minutes, but do not boil. Adjust salt to taste.
- 7
Serve hot with rice or idli. Garnish with extra curry leaves if desired.
Tools you’ll need
- Large pot
- Small pan
- Measuring cups and spoons
- Spoon for stirring
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