Sambar Recipe - Allrecipes.com
Sambar Recipe
  • READY IN 45 mins

Sambar

Recipe by  

"Lightly spiced lentils in a tamarind and coconut sauce, tempered with Indian spices. Serve hot with rice. Try it with other vegetables too, such as potato, cauliflower or okra. The ingredients should be available at any Indian market or at specialty stores. The tamarind pulp may be substituted with reconstituted tamarind paste."

Back
Next
+ Recipe Box + Shopping List + Menu Print

On Sale Change Settings

Hmm. None of these ingredients are on sale today.

Show ingredients on sale

Sort stores by

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
ADVERTISEMENT
  • PREP

    30 mins
  • COOK

    15 mins
  • READY IN

    45 mins

Directions

  1. Place yellow split peas in a saucepan with 2 cups water and bring to a boil. Reduce heat to medium-low, and cook until soft, about 15 minutes. In another saucepan, mix together the tamarind pulp stir in 1/2 cup water to make a watery juice. Bring to a boil over medium-high heat. Add the bell pepper and tomato to the tamarind juice, and continue to boil until the vegetables are soft, and the liquid has reduced to almost half.
  2. Meanwhile, grind the coriander seeds, yellow lentils, coconut and chilies to a paste using a mortar and pestle or food processor. Add this paste to the tamarind sauce, then stir in the yellow lentils until everything is well blended. Bring to a boil once again, then remove from the heat and set aside.
  3. Heat oil in a small skillet over medium heat, and add the mustard seed, cumin seed, and asafoetida powder. Once the mustard seeds start to sputter and the mixture is fragrant, remove from heat and stir into sambar. Serve hot.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Oct 26, 2005

I suggest adding 4 large tomatoes instead of 1 and halving the tamarind. If you don't mind the extra calories, a cup of coconut milk adds a delicious richness (don't use regular milk!). If using potatoes, prick them raw, dice into bite size pieces and cook them in the tamarind (or tomato) juice. Okra is GREAT in this recipe.

 
Mar 28, 2004

Better pre-soak the peas. They'll never get soft in just 15 minutes cooking (w/o pressure). Seasoning is a good combination.

 
May 10, 2011

1/2 cup tamarind is too much, must be a typo. Cut the tamarind at least in half depending on taste. other than that good.

 
Feb 05, 2006

Very nice

 
Jul 12, 2014

Baby really liked it! Tasted the same to him even when I added the masala package.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 306 kcal
  • 15%
  • Carbohydrates
  • 55.9 g
  • 18%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 3.9 g
  • 6%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 15.4 g
  • 31%
  • Sodium
  • 10 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Christmas Dinner
Christmas Dinner

Magnificent main dishes for your holiday table are here, from roast beef to a Christmas goose.

Christmas Appetizers
Christmas Appetizers

Dozens and dozens of appetizers perfect for the winter season.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Related Videos

Indian Chickpeas

See how to make garbanzo beans simmered with Indian spices.

Spicy Vegan Potato Curry

See how to make a spicy vegan curry with chickpeas and potatoes.

Red Lentil Curry

See how to make a quick-and-easy vegetarian curry.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States