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South Indian Sambar - Vegan

South Indian Sambar - Vegan - This is a recipe for the most yummy soup. It is a hot and spicy lentil soup with mixed vegetable and is a must have accompaniment for recipes like Idli, Dosa, Medu Vada, Steamed Rice etc.
5 from 1 vote
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Course Lunch
Cuisine Indian
Servings 4

Ingredients
  

Dal

  • 1 cup Toor Dal

Veg

  • 3 Drumsticks (Moringa) Chopped into 2.5 inch sticks
  • 1/2 Bottle Gourd Cut into 1 inch pieces
  • 100 grams Mixed Vegetables

Masala

  • 1 tbsp Oil
  • 1 tsp Mustard Seeds
  • 2 Red dry Chillies
  • 10 Curry Leaves
  • 1 pinch Asafoetida (Hing)
  • 1 Medium Onion Diced
  • 2 tbsp Tamarind Pulp
  • 150 grams Chopped Tomatoes
  • 3 tbsp Sambar Powder
  • 1 tsp Chilli Powder
  • 1/4 tsp Turmeric
  • Salt

Tadka

  • 2 tsp Ghee or Oil
  • 6 Curry Leaves
  • 1/2 tsp Cumin seeds
  • 1/2 tsp Mustard seeds
  • 1 pinch Fenugreek seeds
  • 1 large pinch Asafoetida Hing
  • 1 Red chili Broken

Instructions
 

Dal

  • Pre soak dal for 2 hours. Wash the toor dal thoroughly. Boil 500ml water in a large pot. Let the dal boil for 30 - 40 minutes and remove the foam from top.
  • Blend the dal using a hand blender till it is smooth and keep aside.

Veg

  • Combine the drumsticks, bottle gourd and mixed vegetables with 400ml boiling water in a deep pan and cook on high for 4 to 5 minutes or till the vegetables are soft. 

Masala

  • Heat the oil in a pan over medium heat. Add mustard seeds. When they start to splutter, add curry leaves, dry red chilies, asafoetida, and sauté 30 seconds.
  • Add chopped onion. Sauté until onion are transparent - 5 -6 minutes. Add tamarind pulp and cook for 2-3 minutes.
  • Add chopped tomatoes. Sauté until tomatoes turn soft. Add Sambar Powder, the cooked Vegetables, cooked Dal, Salt, Chilli powder, Turmeric powder, and 250 ml of water, mix well and bring to boil and allow to cook on a medium flame for 5 minutes, while stirring occasionally. Simmer on low whilst you make the tadka.

Tadka

  • Heat a small pan with oil or ghee. Add mustard, cumin and fenugreek. When they begin to sizzle, add curry leaves and the chili. Cook for 1 - 2 minutes on low heat. Pour over the sambar.
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