Dal to use for sambar
Traditionally, sambar is made from toor dal which is a hearty lentil variety. However, you can use toor dal, moong dal, or masoor dal for sambar. This recipe opts to use moong dal as it is a thin lentil variety that cooks fairly easily compared to its toor dal alternative which requires soaking. This blog post goes into details about the different varieties of dal and their use cases. I highly reccomend this primer blog post that dives into sourcing, soaking, washing, and methodologies of cooking dal. As a member of the sambar squad myself, I love dunking crispy onion rava dosa into this spicy and tangy lentil-based soup. Fluffy sourdough discard uttapams also pair well with sambar. When dipped in, they become saturated with warm sweet and spicy goodness. Last but not least, the classic thing to do is to ladle sambar over fluffy basmati rice and mix them together for a cozy winter weeknight meal. Moong dal can easily be cooked on the stovetop, pressure cooker, or instant pot, making it a candidate adaptable to your cooking preferences. Check out this recipe for my simple stovetop moong dal recipe which you can eat on its own ladled over basmati rice or as a base component for this hearty sambar.
Homemade sambar podi (powder) makes a difference
Having a homemade sambar podi separates a great sambar from a good one. Don’t get me wrong, when in a pinch, I will buy some sambar powder online or at Indian stores, but I love crafting my own podi. One reason homemade sambar masala or powder makes a difference is because it is much fresher than the ones sitting on the shelves. As soon as the spices are ground, they are exposed to the natural elements which make them deteriorate faster. I usually make a large batch of sambar powder and use it within 6 months for a really vibrant sambar. The other great thing about making sambar powder is that you can customize it to your heart’s desire. I have a great sambar powder recipe that you can use as a jumping off point, but I highly encourage you to change the recipe based on your palate. For example, if your kids prefer food less spicy, reduce the amount of chilis, or if you like a more velvety sambar, increase the amount of rice.
How to cut a pumpkin
This recipe is for a pumpkin sambar and more specifically an orange pumpkin sambar. There is another variety of pumpkin sambar that called vellai poosanikai sambar or white pumpkin sambar which uses winter melon. This sambar uses cubed pumpkin, which can be intimidating because pumpkins are a hearty squash that can be difficult to cut. Here is a walk through on how to cut a pumpkin into cubes:
Making tamarind water
Sambar is such a great, hearty, cold-weather stew that gets its brightness from tamarind. Tamarind is a sweet and sour fruit that is often sold in concentrates or in a dried pulp form. For really fresh tasting sambar I opt to make homemade tamarind water which is nothing but rehydrating tamarind pulp in warm water for 3-5 minutes. You can also opt for small amount substitutes like tamarind pulp as well as lemon juice for a sambar without tamarind. Checkout this blog post to learn more about substitutes for tamarind.
Butternut Squash - I know that butternut squash is as difficult to cut as pumpkin; however, many stores sell pre-cut butternut squash cubes which you can use instead. Butternut squash has the same sweet and hearty body that pumpkin provides for a great fall stew. Delicata Squash - Another squash that is super tasty in this recipe and which is way more approachable when it comes to cutting. You can even leave the skin on with this squash variety. Sweet Potatoes - Sweet potatoes are such a hearty addition to sambar that mimic that sweet flavor of pumpkin and are a great substitute.
