Authentic South Indian Sambar Recipe: Flavorful Lentil Stew

This vegan sambar tastes just like the sambar you order at an Indian restaurant. Learn how to make this fragrant, spicy South Indian lentil and vegetable stew at home.

South Indian cuisine offers many naturally vegan dishes that are rich in flavor and satisfying. Sambar—often paired with dosa or served alongside steamed rice—is one of those comforting classics. This version uses toor dal and a variety of vegetables simmered in a tangy tamarind broth, then finished with a fragrant tempering of mustard seeds, curry leaves, and hing for an authentic taste.

What Is Sambar?

Sambar is a traditional South Indian stew made from lentils and mixed vegetables in a spiced, tamarind-flavored broth. The dish’s character comes from its spices: turmeric, hing (asafoetida), dried chilies, coriander, curry leaves and sambar powder. It can be served with rice, dosa, or idli, or enjoyed as a hearty one-pot meal on its own.

Most sambar recipes are naturally vegan; some cooks use ghee for tempering, but you can use oil to keep it fully plant-based. If you don’t have every spice on hand, use as many as possible—skipping the key spices will change the distinctive sambar flavor.

Notes on Ingredients

Quantities and full instructions are in the recipe card below.

• Toor dal – also called pigeon peas; the base of the stew.
• Turmeric, salt, and water – basic seasoning and cooking liquid.
• Oil – for sautéing and tempering; use a neutral or lightly flavored oil.
• Pearl onions – fresh or frozen, peeled.
• Eggplant and carrots – typical vegetables for texture and body.
• Vegetable drumstick (moringa) – optional; available at Indian grocers or replace with green beans if needed.
• Tomato – adds acidity and body.
• Kashmiri red chili powder – brings color and mild heat.
• Sambar powder – a fragrant spice blend of ground coriander, lentils and seeds; essential for authentic flavor.
• Tamarind paste – gives sambar its signature tang; a squeeze of lime can substitute in a pinch, but the flavor will differ.
• Sugar – balances the tang from the tamarind.
• Fresh coriander (cilantro) – for garnish and freshness.
• Mustard seeds, fenugreek leaves, dried red chilies, curry leaves, hing – used in the final tempering to build aroma and depth.

What Is Hing?

Hing, or asafoetida, is a resin-derived spice with a pungent aroma that mellows when cooked and adds savory depth to dishes like sambar. It is available at Indian grocers and many online spice suppliers.

How to Make Sambar

A big pot of sambar fills the kitchen with warm, spicy aroma. The method is simple: cook and mash the dal, simmer the vegetables in spiced water, combine them with tamarind and sambar powder, then finish with a hot tempering.

Make the dal. In a large pot combine toor dal, 1/2 teaspoon turmeric, 1 teaspoon salt and 3 cups water. Bring to a simmer and cook until the lentils are very soft, about 30 minutes. Puree the cooked dal with an immersion blender or mash well with a spoon to form a thick paste.

Cook the vegetables. In a second saucepan heat 2 teaspoons oil and sauté the pearl onions about 2 minutes. Add the remaining vegetables and cook another 2 minutes. Stir in the Kashmiri red chili powder.

Simmer the vegetables. Add 3 cups water to the vegetables, bring to a simmer and cook until tender, about 20 minutes.

Season the vegetables. Stir in 1/4 teaspoon turmeric, sambar powder and 3/4 teaspoon salt. Let cook 2–3 minutes until any firm vegetables, like drumstick, soften. Add tamarind paste and sugar, then combine the mashed lentils with the vegetables. Simmer gently over medium-low until the sambar comes to a boil; when a frothy layer appears, remove from heat. Stir in fresh coriander and cover.

Make the tempering. In a small pan heat 1 tablespoon oil over medium heat. Add mustard seeds, fenugreek leaves and dried red chilies and cook until the mustard seeds begin to pop, about 5 minutes. Add curry leaves and cook until crisp, then stir in a pinch (about 1/4 teaspoon) of hing.

Finish and serve. Pour the hot tempering into the sambar, stir, cover and let rest about 5 minutes so the flavors meld. Serve hot with steamed rice, dosa, idli, or bread.

Tips for Success

Follow these pointers for the best results:

• Mash the lentils thoroughly. A mostly smooth dal helps thicken the sambar; if you don’t have an immersion blender, use a wooden spoon to mash the cooked lentils.
• Control the heat. Adjust Kashmiri chili powder and dried chilies to suit your spice tolerance; Kashmiri powder adds color with moderate heat.
• Use the spices. The flavor hinges on the spice mix and tempering. If you omit most spices you’ll have a tasty vegetable stew, but it won’t be authentic sambar.

Serving Suggestions

Enjoy sambar with steamed basmati rice, dosa, idli, or alongside flatbreads. It pairs well with other Indian dishes or can be eaten on its own for a comforting meal prep option.

How to Store Leftovers

Refrigerate leftover sambar in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through.

Freezing

Sambar freezes well. Cool completely, transfer to a freezer-safe airtight container and freeze for up to 3 months. Thaw in the refrigerator before reheating.

More Vegan Lentil Recipes

• One-Pot Red Lentil Curry
• Walnut Lentil Bolognese
• Roasted Red Pepper Lentil Pasta
• Lentil Balls with Zesty Rice (Vegan Meal Prep)

Enjoy! If you make this sambar, take a photo and share it on social media with your preferred hashtag. We’d also love to hear how it turned out—please leave a comment and rating if you try the recipe.