South Indian Vegetable Sambar with Toor Dal
A hearty lentil and vegetable stew simmered with tamarind and traditional spices, perfect for comforting meals. This indian-inspired curry (vegetarian) ready in about 60 minutes pairs toor dal (split pigeon peas), tamarind paste, mustard seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 1 cup toor dal (split pigeon peas)
- 2 tbsp tamarind paste
- 2 cups, chopped mixed vegetables (drumstick, carrot, pumpkin, tomato)
- 1 tsp mustard seeds
- 1/2 tsp fenugreek seeds
- 2 whole dried red chilies
- a pinch asafoetida (hing)
- 10 leaves curry leaves
- 2 tbsp sambar powder
- 2 tbsp oil
- to taste salt
- 4 cups water
- 2 tbsp, chopped fresh coriander leaves
Instructions
- Step 1: Rinse 1 cup toor dal thoroughly and pressure cook with 3 cups water for 3-4 whistles until soft and mushy.
- Step 2: In a large pot, heat 2 tbsp oil over medium heat. Add 1 tsp mustard seeds, 1/2 tsp fenugreek seeds, and 2 dried red chilies, allowing them to splutter for 30 seconds.
- Step 3: Add a pinch of asafoetida and 10 curry leaves, stirring for 15 seconds until fragrant.
- Step 4: Add 2 cups chopped mixed vegetables (drumstick, carrot, pumpkin, tomato) and sauté for 5 minutes.
- Step 5: Stir in 2 tbsp sambar powder and 2 tbsp tamarind paste, mixing well.
- Step 6: Pour in the cooked dal along with its water and an additional 1 cup water if needed to adjust consistency. Season with salt to taste.
- Step 7: Bring the sambar to a boil, then reduce heat and simmer uncovered for 15 minutes until vegetables are tender and flavors meld.
- Step 8: Garnish with 2 tbsp chopped fresh coriander leaves before serving with rice or idli.
Frequently asked questions
How long does South Indian Vegetable Sambar with Toor Dal take to make?
Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover South Indian Vegetable Sambar with Toor Dal?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep toor dal (split pigeon peas) from drying out.
Can I substitute ingredients in South Indian Vegetable Sambar with Toor Dal?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale South Indian Vegetable Sambar with Toor Dal for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is South Indian Vegetable Sambar with Toor Dal vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
