Tangy Tamarind and Jaggery Sambar with Mixed Vegetables
A flavorful South Indian lentil stew bursting with the tang of tamarind and sweetness of jaggery, loaded with fresh vegetables. This indian-inspired curry (gluten free, vegan) ready in about 55 minutes pairs toor dal (pigeon peas), water, tamarind paste 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.
Ingredients
- 1 cup toor dal (pigeon peas)
- 4 cups water
- 2 tbsp tamarind paste
- 1 tbsp grated jaggery
- 1 tsp mustard seeds
- 1/4 tsp fenugreek seeds
- 2 dry red chili
- a pinch asafoetida (hing)
- 10 leaves curry leaves
- 1/2 tsp turmeric powder
- 2 tbsp sambar powder
- 2 cups chopped vegetables (carrot, drumstick, pumpkin, eggplant)
- 2 tbsp oil
- to taste salt
- 2 tbsp chopped fresh coriander leaves
Instructions
- Step 1: Rinse 1 cup toor dal thoroughly and pressure cook with 4 cups water and 1/2 tsp turmeric powder for 3-4 whistles until soft and mushy. Mash the dal and set aside.
- Step 2: In a large pot, soak 2 tbsp tamarind paste in 1 cup warm water for 10 minutes, then strain to extract tamarind juice.
- Step 3: Add 2 cups chopped mixed vegetables (carrot, drumstick, pumpkin, eggplant) to the tamarind juice and cook over medium heat for 10 minutes until vegetables are tender.
- Step 4: Stir in the mashed dal, 2 tbsp sambar powder, 1 tbsp grated jaggery, and salt to taste. Simmer for 10 minutes until flavors blend.
- Step 5: Heat 2 tbsp oil in a small pan over medium heat. Add 1 tsp mustard seeds, 1/4 tsp fenugreek seeds, 2 dry red chilies, a pinch of asafoetida, and 10 curry leaves. Once mustard seeds pop, pour this tempering into the sambar.
- Step 6: Garnish with 2 tbsp chopped fresh coriander leaves and serve hot with rice or idli.
Frequently asked questions
How long does Tangy Tamarind and Jaggery Sambar with Mixed Vegetables take to make?
Total time is about 55 minutes (15 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 Tangy Tamarind and Jaggery Sambar with Mixed Vegetables?
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 (pigeon peas) from drying out.
Can I substitute ingredients in Tangy Tamarind and Jaggery Sambar with Mixed Vegetables?
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 Tamarind and Jaggery Sambar with Mixed Vegetables 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 Tangy Tamarind and Jaggery Sambar with Mixed Vegetables gluten free?
Yes — this recipe is tagged gluten free, vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
