Toor Dal Sambar
A traditional South Indian lentil stew made with toor dal, vegetables, and flavorful spices. Perfect with rice or idli.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Breakfast, Main Course
Cuisine Indian
Servings 4
Calories 0.21 kcal
1 Pressure cooker
1 Bowl
1 Spatula
- 1 cup toor dal split pigeon peas, rinsed
- 1 small onion sliced
- 1 small carrot diced
- 1 tomato chopped
- 4 –5 drumstick pieces optional
- 1 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/4 tsp fenugreek seeds
- 2 dried red chilies
- 1/4 tsp asafoetida hing
- 1 sprig curry leaves
- 1/2 tsp turmeric powder
- 2 tbsp sambar powder
- Tamarind water 1 tbsp tamarind soaked in 1/4 cup warm water
- 1 tbsp oil or ghee
- Salt to taste
- Fresh coriander for garnish
Instructions:
Pressure cook the toor dal with 2.5 cups water and turmeric until soft. Mash and set aside.
In a pot, heat oil and add mustard seeds, cumin, fenugreek seeds, red chilies, asafoetida, and curry leaves.
Add sliced onion and sauté for a minute. Add chopped vegetables and cook for 4–5 minutes.
Add tomatoes and cook until soft. Stir in sambar powder and mix well.
Add the mashed dal, tamarind water, salt, and 1 cup of water. Simmer for 10–15 minutes.
Adjust consistency and seasoning. Garnish with fresh coriander and serve hot.
Notes: Best served with steamed rice, dosa, or idli. Adjust spice and tanginess as needed.
Nutrition (per serving): 210 calories | 4g fat | 30g carbs | 12g protein
Categories: Indian Lentils, South Indian Recipes
Tags: sambar, toor dal, lentil stew, gluten-free, vegetarian