Spiced Red Lentil Sambar with Tamarind
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 (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 leaves 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- Step 3: Add 1 medium chopped onion and sauté for 4-5 minutes until translucent.
- Step 4: Stir in 2 medium chopped tomatoes and cook for 3-4 minutes until softened.
- Step 5: Add 2 tbsp sambar powder, 1 1/2 tsp salt, and 1 1/2 tbsp tamarind paste. Mix well.
- Step 6: Pour in 1 cup water and bring to a boil. Add the cooked dal and stir to combine.
- Step 7: Simmer the sambar for 10 minutes on low heat until thickened and aromatic.
- Step 8: In a small pan, heat 1 tbsp mustard oil or vegetable oil and pour this tempering over the sambar.
- Step 9: Garnish with 2 tbsp chopped fresh coriander and serve hot with rice or dosa.
Frequently asked questions
How long does Spiced Red Lentil Sambar with Tamarind take to make?
Total time is about 60 minutes (15 min prep + 45 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 Spiced Red Lentil Sambar with Tamarind?
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 red split lentils (toor dal) from drying out.
Can I substitute ingredients in Spiced Red Lentil Sambar with Tamarind?
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 Spiced Red Lentil Sambar with Tamarind 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 Spiced Red Lentil Sambar with Tamarind 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.
