Sambar

Sambar is a lentil-based vegetable stew in South Indian cuisine. It is traditionally made with toor dal (split pigeon peas) that is cooked until soft and blended with a tangy tamarind broth. A spice blend known as sambar powder — typically a mix of ground coriander, cumin, chili, fenugreek, turmeric and other spices — provides its distinctive flavor. Vegetables such as drumstick (moringa), carrot, potato, tomato, onion, okra or brinjal (eggplant) are simmered with the dal in a flavorful broth, with seasonal variations common across households.

The preparation usually begins with tempering mustard seeds, curry leaves, dried red chilies and sometimes asafoetida in oil or ghee to release aroma, which is then added to the simmering dal and vegetables. Originating in Tamil Nadu, sambar is widely consumed throughout South India and in Sri Lankan Tamil cuisine, with regional adaptations. It is commonly served with rice or as an accompaniment to breakfast dishes such as idli, dosa and vada. Coastal variants may include coconut. Nutritionally, sambar provides plant-based protein from the dal, fiber, and minerals, and can be prepared vegan when ghee is avoided.