Sambar with Coconut Chutney
A comforting South Indian lentil stew with vegetables, tempered with spices, served with a fresh coconut chutney. This weeknight-friendly version uses pantry staples to bring you the classic flavors of sambar at home.
- Total time
- 40 min
- Servings
- 4
- Calories
- 280
- Protein
- 12g
Ingredients
- 1 cup toor dal (split pigeon peas)
- 2 cups mixed vegetables (carrot, potato, green beans)
- 2 tbsp sambar powder
- 1 tbsp tamarind paste
- 1 cup coconut (fresh or frozen, grated)
- 2 whole dried red chilies
- 1 tsp mustard seeds
- 10 leaves curry leaves
Instructions
- 1
Rinse 1 cup toor dal and cook with 3 cups water in a pressure cooker or pot until soft and mushy, about 20 minutes. Mash and set aside.
- 2
In a large pot, add 2 cups mixed vegetables and 2 cups water. Bring to a boil and cook until tender, about 10 minutes.
- 3
Stir in the cooked dal, 2 tbsp sambar powder, 1 tbsp tamarind paste, and salt to taste. Simmer for 10 minutes, until the flavors meld and the sambar thickens slightly.
- 4
Meanwhile, blend 1 cup grated coconut with 1/4 cup water and a pinch of salt into a smooth chutney. Add water as needed for a dipping consistency.
- 5
Heat 1 tbsp oil in a small pan. Add 1 tsp mustard seeds, 2 dried red chilies, and 10 curry leaves. Fry until seeds pop and leaves crisp, about 1 minute.
- 6
Pour the tempering over the sambar and stir. Serve hot with the coconut chutney and rice or idli.
- 7
For extra flavor, add a pinch of asafoetida or turmeric to the tempering if you have them.
Tools you’ll need
- Pressure cooker or large pot
- Blender
- Small skillet for tempering
- Mixing spoon
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