Sambar (Lentil and Vegetable Soup)

October 15, 2021

Sambar served in a white bowl. Leaves as a decorative element, against multi-colored tablecloth.

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Sambar (Lentil and Vegetable Soup)

October 15, 2021

With its wide variety of vegetables and the tang of tamarind, sambar has a wonderful depth of flavor.

Ingredients

1 cup toor dal (yellow split peas)
2 cups water
1 teaspoon salt
1 pound asparagus
1 yellow squash
1 zucchini
2 medium onions, cut into quarters
1 small eggplant, cut into one-inch dices
1 cup pumpkin, cut into one-inch dices
1 cup grape tomatoes, halved
2 tablespoons sambar masala powder
6 tablespoons tamarind pulp
1 tablespoon sesame oil
1/8 teaspoon asafetida
1 teaspoon urad dal (black gram)
1/2 teaspoon mustard seeds
4 whole red chiles
2 sprigs curry leaves

Directions

Part One—Cooking the Lentils

1)
Rinse yellow lentils in cold water three times until water runs clear and drain in a sieve.
2)
Add the drained lentils, 2 cups of water and salt to a slow cooker and cook overnight on low setting until grains are nicely mushy, about 8 hours. If using an Instant Pot, cook on high pressure for 15 minutes.

Part Two—Boiling the Vegetables

1)
Boil the following vegetables with one teaspoon turmeric in water: asparagus, squash, zucchini, onions, eggplant and pumpkin.
2)
Soak the tamarind pulp in 2 cups of hot water for 10 minutes. Discard the seeds.
3)
Add the tamarind pulp and tamarind liquid, sambar powder and tomatoes and simmer for another ten minutes.

Part Three—Tempering

1)
In a small frying pan, heat the sesame oil over medium heat.
2)
Add the asafetida, urad dal, mustard seeds, red chiles and a few fresh curry leaves, stirring rapidly.
3)
Place one cup of lentils into the pan, so it absorbs the oil and seasonings. Pour into soup.

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