South Indian Sambar Stew
Cook Time:
Preparation:
60 minutes
Cooking:
60 minutes
Serves:
6–8 hearty servings
About the Recipe
A hearty, aromatic lentil and vegetable stew with okra, mustard greens, tamarind and freshly toasted spices.
By Chef Tosh | Nomadic Kitchen
Inspired by the vibrant flavors of South India, this comforting sambar combines tender vegetables, creamy lentils, tangy tamarind and a fragrant blend of toasted spices.
Traditionally served alongside dosa, sambar is equally delicious enjoyed on its own as a hearty vegetable stew. Our Nomadic Kitchen interpretation features fresh okra and peppery mustard greens, adding another layer of flavor and texture to this beloved dish.
The secret is in the homemade sambar powder and the final tempering of mustard seeds, cumin and curry leaves.
Ingredients
For the Sambar
275 g dry toor dal (split pigeon peas)
150 g carrots, diced
100 g daikon radish, diced
150 g butternut squash or pumpkin, cubed
125 g green beans, cut into 1-inch pieces
100 g fresh okra, sliced into ½-inch pieces
75 g mustard greens, roughly chopped
125 g yellow onion or shallots, diced
200 g tomatoes, chopped
30–35 g tamarind paste, adjusted to taste
30–35 g homemade sambar powder (recipe below)
1½ teaspoons Road Dust OverDrive Spice Blend
4 g ground turmeric
15–18 g fine sea salt, or to taste
Water, as needed to reach approximately 2.5 liters finished
For the Homemade Sambar Powder
This makes approximately 100 g, enough for several batches.
40 g coriander seeds
18 g dried Kashmiri red chilies
12 g dry chana dal
8 g dry urad dal
7 g cumin seeds
3 g fenugreek seeds
3 g black peppercorns
3 g mustard seeds
4 g dried curry leaves
2 g ground turmeric
For the Tempering (Tadka)
30 g neutral cooking oil
6 g black mustard seeds
4 g cumin seeds
4 g dried red chilies
10 g fresh curry leaves
Preparation
Method
1. Prepare the Homemade Sambar Powder
In a dry skillet over medium-low heat, toast the chana dal and urad dal until golden and fragrant.
Separately toast the coriander, cumin, fenugreek, mustard seeds, peppercorns and dried chilies, taking care not to burn them.
Lightly toast the dried curry leaves until crisp.
Allow everything to cool completely, then grind into a fine powder. Stir in the turmeric.
Measure 30–35 g for the sambar and store the remaining powder in an airtight container.
2. Cook the Lentils
Rinse the toor dal thoroughly.
Place in a large saucepan with approximately 900 ml water and 4 g turmeric.
Bring to a boil, reduce to a simmer and cook for 35–50 minutes, or until the lentils are completely tender.
Mash or briefly blend the entire cooked dal mixture until creamy. Set aside.
3. Prepare the Vegetables
In a large soup pot, combine the onions, tomatoes, carrots, daikon and squash with approximately 750 ml water.
Simmer until the vegetables begin to soften.
Add the green beans and continue cooking until tender.
In a separate skillet, briefly sauté the sliced okra with a small amount of the oil allocated for the tempering, until lightly browned. Set aside.
4. Build the Sambar
Add the cooked lentils to the vegetable pot.
Stir in 30 g homemade sambar powder, the tamarind paste and an initial 15 g salt.
Simmer gently for 10–15 minutes, allowing the flavors to develop.
Add the sautéed okra and mustard greens during the final 5–8 minutes of cooking.
Adjust the consistency with water until the sambar is creamy but still pourable, with distinct pieces of vegetables.
5. Prepare the Tempering
Heat the remaining neutral oil in a small skillet over medium heat.
Add the black mustard seeds and allow them to pop.
Add the cumin seeds and dried red chilies, stirring briefly until fragrant.
Carefully add the fresh curry leaves. They may sputter when they hit the hot oil.
Immediately pour the entire fragrant tempering into the sambar.
Stir thoroughly, cover and allow the flavors to infuse for 5–10 minutes.
6. Taste and Finish
Adjust the salt, tamarind and sambar powder to your preference.
The finished sambar should be savory, lightly tangy and gently spicy, with a rich lentil base and tender vegetables.
Serve hot alongside freshly prepared dosa, over rice, or simply enjoy a generous bowl on its own.
Chef Tosh's Notes
Why make your own sambar powder? Freshly toasted spices offer greater depth and aroma, while allowing complete control over the ingredients. Some commercial blends contain unexpected wheat-based additives, making homemade seasoning a particularly useful option for wheat-free cooking.
A little something different: Okra adds body and earthiness, while mustard greens bring a peppery, slightly bitter note that balances the sweetness of the squash and the acidity of the tamarind.
The finishing touch: Don't skip the tempering! Blooming mustard seeds, cumin, chilies and curry leaves in hot oil releases their aromatic compounds and transforms the entire dish.
From our kitchen to yours—travel the world, one delicious bite at a time.
Nomadic Kitchen's Signature Twist
Additional ingredient:
1½ teaspoons Road Dust OverDrive Spice Blend
When to add: Stir the OverDrive into the sambar along with the homemade sambar powder and tamarind paste in Step 4. Allow the spices to simmer together so their flavors fully develop.