Spiced Red Lentil Sambar with Tamarind

By AislePrompt Editorial · Published 2026-07-07 · Updated 2026-07-07

A hearty South Indian lentil stew flavored with tamarind, mustard seeds, and a blend of warming spices, perfect for pairing with rice or dosa. This Indian-inspired curry recipe (vegetarian), ready in about 60 minutes, pairs red split lentils (toor dal), tamarind paste, mustard seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup red split lentils (toor dal)
• 1 1/2 tbsp tamarind paste
• 1 tsp mustard seeds
• 1/4 tsp fenugreek seeds
• 10 curry leaves
• 2 dried red chilies
• 1/4 tsp asafoetida (hing)
• 1/2 tsp turmeric powder
• 2 tbsp sambar powder
• 2 tbsp vegetable oil
• 1 tbsp mustard oil or vegetable oil
• 1 medium onion chopped
• 2 medium tomato chopped
• 1 1/2 tsp salt
• 4 cups water
• 2 tbsp fresh coriander chopped

The Instant Pot we’d make this in → Best Instant Pots & Electric Pressure Cookers for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup toor dal thoroughly and pressure cook with 3 cups water and 1/2 tsp turmeric powder for 3 whistles until soft and mushy; mash lightly and set aside.
2. Step 2: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 tsp mustard seeds, 1/4 tsp fenugreek seeds, 2 dried red chilies, 10 curry leaves, and 1/4 tsp asafoetida. Sauté until mustard seeds pop and spices are fragrant, about 1 minute.
3. Step 3: Add 1 medium chopped onion and sauté for 4-5 minutes until translucent.
4. Step 4: Stir in 2 medium chopped tomatoes and cook for 3-4 minutes until softened.
5. Step 5: Add 2 tbsp sambar powder, 1 1/2 tsp salt, and 1 1/2 tbsp tamarind paste. Mix well.
6. Step 6: Pour in 1 cup water and bring to a boil. Add the cooked dal and stir to combine.
7. Step 7: Simmer the sambar for 10 minutes on low heat until thickened and aromatic.
8. Step 8: In a small pan, heat 1 tbsp mustard oil or vegetable oil and pour this tempering over the sambar.
9. Step 9: Garnish with 2 tbsp chopped fresh coriander and serve hot with rice or dosa.