Sambar is a hearty and flavorful South Indian lentil-based stew that is a staple in Indian cuisine. It is known for its spicy, tangy, and slightly sweet taste, and is commonly served with rice, dosa, idli, or vada. Here’s a detailed description of sambar:

1. Ingredients:

• Lentils: Toor dal (pigeon peas) is the most commonly used lentil, but sometimes moong dal or a combination of dals can be used.
• Vegetables: A variety of vegetables can be added, such as carrots, potatoes, beans, drumsticks (moringa), tomatoes, and radish.
• Tamarind: Provides a tangy flavor. Tamarind paste or soaked tamarind is used to add sourness to the stew.
• Sambar Powder: A blend of spices that typically includes coriander seeds, cumin seeds, fenugreek seeds, black pepper, and dried red chilies. It can be store-bought or homemade.
• Mustard Seeds: Added for tempering, giving a nutty flavor.
• Curry Leaves: Adds an aromatic touch.
• Asafoetida (Hing): A spice used in small amounts to enhance flavor and aid digestion.
• Ginger and Garlic: Adds depth and aroma to the sambar.
• Chili Powder and Turmeric Powder: For heat and color.
• Oil or Ghee: Used for tempering and sautéing.

2. Preparation:

• Cooking Lentils: Lentils are cooked until soft and mushy, usually in a pressure cooker or pot. The consistency can vary based on preference.
• Preparing Vegetables: Vegetables are cut into bite-sized pieces and cooked with the lentils or separately.
• Tempering: A mixture of mustard seeds, curry leaves, and sometimes dried red chilies are tempered in oil or ghee and then added to the sambar to infuse it with flavor.
• Mixing: The cooked lentils and vegetables are combined with tamarind extract and sambar powder. The mixture is simmered to allow the flavors to meld.

3. Flavor Profile:

• Tangy: The tanginess from tamarind gives sambar its distinctive flavor.
• Spicy: The level of spiciness can vary based on the amount of chili powder and sambar powder used.
• Savory: The tempering with mustard seeds and curry leaves adds a savory depth to the dish.
• Earthy: The lentils provide a rich, earthy base that complements the spices and vegetables.

4. Serving Suggestions:

• With Rice: Sambar is commonly served over steamed rice or mixed with rice.
• With Dosa or Idli: It is also served as a side dish with dosa (a savory crepe) or idli (steamed rice cakes).
• With Vada: A crispy lentil fritter known as vada is often enjoyed with sambar.

5. Tips for Success:

• Consistency: Adjust the consistency of sambar by adding more water if needed. It should be thick but not too dry.
• Blending: Some recipes call for blending a portion of the cooked lentils and vegetables to thicken the sambar.
• Tempering: Proper tempering of spices and seasoning is key to a flavorful sambar.

6. Variations:

• Vegetable Sambar: Contains a mix of vegetables and is very popular.
• Dal Sambar: Focuses more on the lentils and may have fewer vegetables.
• Different Regions: Variations exist across South India, with each region adding its own twist, such as different types of sambar powder or additional ingredients.

Sambar is a nutritious and versatile dish that reflects the diverse culinary traditions of South India. Its balance of spices, tanginess, and hearty lentils makes it a beloved comfort food for many.