Tangy Sambar with Green Beans and Carrots

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A traditional South Indian stew made with lentils, mixed vegetables, and a tangy tamarind base, simmered to perfection. This indian ready in about 65 minutes pairs toor dal, mixed vegetables, tamarind pulp for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

★ 4.3 (12 ratings) Prep: 20 min Cook: 45 min Serves 4 Indian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium pot, combine 1/2 cup rinsed toor dal, 1 cup diced mixed vegetables, 1/2 cup tamarind pulp mixed with 1 cup water, 1/2 tsp turmeric powder, 1/2 tsp red chili powder, and 4 cups water. Bring to a gentle boil over medium-high heat, then reduce to a simmer and cook for 30 minutes, stirring occasionally, until vegetables are tender and dal is fully cooked.
  2. Step 2: While sambar simmers, heat 1/4 cup vegetable oil in a small skillet over medium heat. Add 1/4 tsp cumin seeds, 1/2 tsp mustard seeds, and 1/4 tsp fenugreek seeds. Sauté for 1-2 minutes until mustard seeds pop and spices are fragrant.
  3. Step 3: Pour tempered spice mixture into sambar pot. Stir in 1/4 cup grated coconut and 1 tsp salt. Cook for 5 minutes to blend flavors. Stir in 1/4 cup chopped cilantro and serve hot.

Frequently asked questions

How long does Tangy Sambar with Green Beans and Carrots take to make?

Total time is about 65 minutes (20 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 Tangy Sambar with Green Beans and Carrots?

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 from drying out.

Can I substitute ingredients in Tangy Sambar with Green Beans and Carrots?

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 Tangy Sambar with Green Beans and Carrots 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.

What goes well with Tangy Sambar with Green Beans and Carrots?

Indian indian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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