This sambar brings together tender toor dal and sweet potato in a spiced, gently tangy sauce. Mustard seeds, curry leaves and dried chilli give it its distinctive aroma; serve with rice or idli.
Sambar is a South Indian lentil dish that brings together soft dal, vegetables, tamarind and sambar powder. The exact vegetables and proportions vary from recipe to recipe and region to region, so there is no single fixed vegetable mix. In this version, sweet potato is deliberately the main vegetable, not an unnoticed substitute for a traditional combination. The potato turns soft and creamy inside, while tamarind and spices keep the sauce savoury and tangy.
Toor dal, also known as pigeon peas or yellow split peas, thickens the sambar as the pulses cook and are partly mashed. Rinse the dal first, until the water is less cloudy. Cooking it until tender on the stovetop usually takes around 35 to 45 minutes; the exact time depends on how old the pulses are and on your pan. They are ready when they fall apart easily between your fingers. A pressure cooker can shorten the cooking time; follow the appliance instructions.
Sambar powder is a roasted spice blend made especially for dishes like this. Its heat and saltiness vary by brand, so taste before adding extra salt. Ordinary curry powder does not give the same aroma. Tamarind paste is convenient and consistent in flavour; if you use concentrated tamarind extract, start with less and add more to taste. The acidic base can slow the cooking of vegetables, so it’s practical to first simmer the sweet potato until tender in water and add the tamarind afterwards.
The tempering — hot oil with mustard seeds, dried chilli and curry leaves — is what makes the difference between simply spiced and fragrantly spiced. Let the mustard seeds pop in the oil, then add the curry leaves so they release their aroma without burning for too long. Curry leaves are available fresh or frozen at Asian grocery stores; dried leaves are less aromatic. Without curry leaves, the result will be different, but the sambar will still work.
Serve the sambar with rice for a complete meal, or with idli if you have some on hand. The sauce can be thick, but it should still run easily off a spoon: stir in a little water when reheating if it has become too thick. Store leftovers covered in the fridge and use within three to four days; reheat until piping hot throughout. This keeps the flavour of the tamarind and spices distinct, even as the dal continues to thicken.
Rinse the toor dal in a sieve under cold water. Put it in a pan with 800 ml water and the turmeric. Bring to the boil, lower the heat and simmer with the lid partly on the pan for 35–45 minutes, until the dal is completely soft. Stir occasionally and add water if needed.
Meanwhile, cook the rice according to the package instructions. Drain if needed and keep warm.
Put the sweet potato and tomato in a second pan with 600 ml water. Bring to the boil and simmer for 10–14 minutes, until the cubes are almost tender but still hold their shape.
Stir the tamarind paste, sambar powder and salt into the pan with the sweet potato. Simmer gently for 5 minutes.
Coarsely mash the cooked dal with a potato masher and stir it into the vegetable pan. Add a splash of water if needed, so the sambar is thick but pourable. Simmer gently for another 5 minutes.
Heat the oil in a small frying pan. Add the mustard seeds; as soon as they start to pop, add the dried chillies, curry leaves and asafoetida. Fry for about 20 seconds and pour the tempering over the sambar.
Ladle the sambar into bowls and serve straight away with the warm rice.
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