Cooking authentic South Indian sambar? You'll need these lentils
What's the story
Sambar holds a special place in South Indian cuisine, cherished for its aromatic flavors and versatility.
This savory delicacy unites vegetables, lentils, and a medley of spices to deliver a comforting culinary experience.
Selecting the right lentils is key to recreating the authentic taste and texture of sambar.
This article uncovers the essential lentils for creating a truly South Indian sambar.
Toor dal
Toor dal: The backbone of sambar
Toor dal (pigeon pea lentil) is the star player in authentic sambar recipes.
It lays down the base texture and a good chunk of the flavor for your sambar.
You gotta soak the toor dal for around 30 minutes and then cook it until it's soft and mushy.
This way, the dal gets all cozy with the tamarind broth and spices, creating that perfect harmony that makes sambar so special.
Moong dal
Moong dal: For a lighter variant
Although toor dal is the most common choice, some sambar recipes call for moong dal (split green gram) for a lighter and distinct taste.
Moong dal has a quicker cooking time compared to toor dal and imparts a less heavy texture, perfect for those who enjoy a more broth-like sambar.
This variation is especially favored in regions where lighter meals are preferred during the summer heat.
Masoor dal
Masoor dal: An unconventional choice
Masoor dal (red lentil) is not a traditional ingredient in sambar but has been used in some modern variations of the recipe.
Its fast-cooking nature and tendency to thicken soups make it a viable option for adventurous cooks seeking to experiment with sambar.
Although masoor dal alters the dish's traditional taste, it still results in a tasty version that's worth a try.
Chana dal
Chana dal: Adding texture and flavor
A pinch of chana dal (split chickpeas) is sometimes included in sambar preparations to add a subtle crunch and nutty flavor.
This is because, unlike other dals that melt into the broth, chana dal holds its form, providing a nice contrasting texture among the softer cooked veggies and lentils.
Just remember to use chana dal sparingly! Its robust texture can dominate the dish, straying from the classic sambar's comforting consistency.
Urad dal
Urad dal: A secret ingredient for sambar powder
Urad dal (black gram) shines not in the stew but in the homemade sambar powder, a fundamental South Indian spice blend.
Its nutty character emerges when lightly roasted, and when ground alongside coriander seeds, dried red chilies, cumin seeds, and fenugreek seeds, it imparts depth and earthiness.
This magical powder is the secret behind sambar's distinctive taste. Without it, you simply can't recreate the authentic flavors of this beloved dish.