Sambar is a staple in southern Indian homes. Comforting, and completely delicious.
What makes it so special is that it brings together all five tastes - sweet, sour, salty, bitter and pungent - in one beautifully balanced dish.
Today at the retreat, the kitchen team showed me how to make it. It’s made with soft cooked lentils and a colourful mix of seasonal vegetables
But the real magic is the sambar powder. You dry roast a mixture of spices, lentils and curry leaves until fragrant, then grind them into a powerful, aromatic masala - a technique I’ll definitely be taking home with me.
Once everything simmers together with tamarind and a tempering of coconut oil, mustard seeds and curry leaves, you’re left with a deeply flavourful dish.
Sambar is eaten all across South India - with idly, dosa or rice - and honestly, it’s enjoyed at any time of the day.
I can’t wait to share even more dishes from Kerala with you.
Prep
15m
Cook
30m
Total
45m
Ingredients
Method
Turn cooking mode on
Step 1
Add the washed toor dal to a pot with 2–2½ cups water. Cook until very soft, then mash lightly.
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Cook along with all of our recipes
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For
4
M
I
Vegetables & Dal
160
g
Toor dal, pigeon peas
40
g
Shallots
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Sambar is a staple in southern Indian homes. Comforting, and completely delicious.
What makes it so special is that it brings together all five tastes - sweet, sour, salty, bitter and pungent - in one beautifully balanced dish.
Today at the retreat, the kitchen team showed me how to make it. It’s made with soft cooked lentils and a colourful mix of seasonal vegetables
But the real magic is the sambar powder. You dry roast a mixture of spices, lentils and curry leaves until fragrant, then grind them into a powerful, aromatic masala - a technique I’ll definitely be taking home with me.
Once everything simmers together with tamarind and a tempering of coconut oil, mustard seeds and curry leaves, you’re left with a deeply flavourful dish.
Sambar is eaten all across South India - with idly, dosa or rice - and honestly, it’s enjoyed at any time of the day.
I can’t wait to share even more dishes from Kerala with you.
Prep
15m
Cook
30m
Total
45m
Ingredients
Method
Turn cooking mode on
Step 1
Add the washed toor dal to a pot with 2–2½ cups water. Cook until very soft, then mash lightly.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
For
4
M
I
Vegetables & Dal
160
g
Toor dal, pigeon peas
40
g
Shallots
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
