Masala Sambar is a heartwarming dish that brings together the goodness of lentils, vegetables, and traditional Indian spices. I learned this recipe from my grandmother, and it’s been my go-to comfort food ever since. The magic lies in its perfect balance of tangy tamarind, spicy chilies, and aromatic spices that create a symphony of flavors in every spoonful.
About the Recipe
This recipe stands out because it uses both powdered spices and a freshly ground masala paste. The combination of drumstick, radish, and small onions adds wonderful texture and flavor. It’s easier to make than you might think, and the results are so much better than restaurant versions. Plus, you can adjust the spice levels to suit your taste.
Why You’ll Love This Recipe
You’ll love how the kitchen fills with amazing aromas as you cook this sambar. The recipe is flexible – you can swap vegetables based on what’s in your fridge. The leftovers taste even better the next day as the flavors deepen. It’s perfect for batch cooking and freezes well. Best of all, it’s packed with protein from lentils and loaded with vegetables, making it a healthy choice for your family.
Masala Sambar
Cooking Tips
– Soak the tamarind in warm water for better extraction
– Don’t skip roasting the spices – it makes a huge difference
– Cook the lentils until they’re really soft and mushy
– Add salt gradually and taste as you go
– Let the sambar simmer for at least 5 minutes after adding all ingredients
Serving and Storing Suggestions
Serves 4-6 people. Total prep and cooking time: 45 minutes. Serve hot with rice or idli. Stores well in the fridge for 2-3 days. Reheat gently on the stovetop, adding a splash of water if needed.
Similar Recipes
- Rasam (South Indian pepper soup)
- Vegetable Kootu
- Dal Tadka
Nutrient Benefits
This dish is rich in protein from lentils, fiber from vegetables, and antioxidants from spices. The combination of turmeric and black pepper boosts absorption of nutrients. Garlic and onions provide immune-boosting properties, while tamarind offers vitamin C and natural digestive benefits.
Masala Sambar
Ingredients
- 1 cup Tamarind Extract (from 1 lemon size ball)
- 1 cup Red Gram
- 1 tsp Fenugreek Seeds
- 6 Red Chilli
- 1 tbsp Coconut (grated)
- 2 tsp Coriander Seeds
- 1 tbsp Onion
- 4 to 5 Garlic Seeds
- 1 tsp Poppy Seeds
- 1 tsp Fennel Seeds
- 1 Cinnamon
- 4 Cloves
- 4 Brown Cardamom
- 1/2 cup Small Onion
- 2 Drumstick
- 1 Radish
- 1 tsp Coriander Leaves (chopped)
- 1 tsp Mustard Seeds
- 1 tsp Turmeric Powder
- Oil as required
- Salt to taste
Instructions
- Cook the red gram dal in a pressure cooker.
- Add salt and turmeric powder to the tamarind extract. Keep it in a pan over moderate heat.
- Fry the red chilli, coriander seeds, chopped onion and grated coconut in oil and grind them.
- Dry roast the poppy seeds, fennel seeds, cinnamon, brown cardamom and cloves.
- Powder them smoothly.
- Cut vegetables into small pieces.
- Fry the small onion in oil and add it to the tamarind extract.
- When the sambar starts boiling, add all the vegetables and masalas.
- After 2-3 minutes or when the aroma is good, pour the boiled gram.
- Add coriander leaves.
- In a tsp of oil fry the mustard seeds and fenugreek seeds.
- Mix it with the sambar.
- Serve hot with rice.
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Frequently Asked Questions
Can I make this recipe less spicy?
Yes. Reduce the number of red chilies or remove the seeds before grinding. You can also skip the dry red chilies entirely.
Which vegetables can I substitute?
Any firm vegetables work well – try carrots, pumpkin, or eggplant. Just make sure to cut them into similar-sized pieces for even cooking.
How do I fix sambar if it’s too thick?
Just add hot water little by little while stirring until you reach your desired consistency. Remember to adjust the seasoning accordingly.
