Jain Sambar Recipe Without Vegetables Easy & Best
Jain Sambar Recipe Without Vegetables Easy Cooking Process
Jain Sambar Recipe Without Vegetables Easy Cooking Process is a delicious, protein-rich South Indian lentil stew made without any vegetables or root ingredients like onion, garlic, carrots or potatoes. This version respects strict Jain dietary principles while giving you all the flavor and comfort of traditional sambar. Jain cuisine forbids consumption of root vegetables to prevent harm to small organisms in soil, so this sambar focuses on toor dal, spices and tamarind for tangy depth. When I visited a Jain temple in Karnataka, I was surprised by how satisfying this simple sambar was when served with hot rice and crisp papad — even without the usual veggies.
Recipe Card
| Prep Time | 10 mins |
|---|---|
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Servings | 4 bowls |
| Difficulty | Easy |
Ingredients With Exact Quantities
- Toor Dal (Split pigeon peas) – 1 cup (200g)
- Tamarind Pulp – 2 tablespoons (30ml) soaked
- Sambar Powder – 2 teaspoons
- Turmeric Powder – ½ teaspoon
- Asafoetida (Hing) – ⅛ teaspoon
- Mustard Seeds – 1 teaspoon
- Cumin Seeds – ½ teaspoon
- Curry Leaves – 10 leaves
- Green Chillies – 2 slit (optional)
- Salt – 1 to 1.5 teaspoons (to taste)
- Jaggery – 1 teaspoon (optional for slight sweetness)
- Water – 4 cups (approx. 1 litre)
- Oil or Ghee – 1 tablespoon
Step-By-Step Instructions
1. Prepare Dal
Rinse 1 cup toor dal thoroughly under running water. Add it to a pressure cooker with 2.5 cups of water, ½ tsp turmeric and a pinch of salt. Pressure cook for 3-4 whistles (about 10-12 mins) until very soft and mushy. Let the pressure release naturally.
2. Soak Tamarind
While the dal cooks, soak 2 tablespoons of tamarind in ½ cup warm water for 15 minutes. Squeeze and strain to extract pulp; discard solids. Understanding Jain Sambar Recipe Without is essential.
3. Temper Spices (5 mins)
Heat 1 tbsp oil or ghee in a deep pan over medium heat. Add 1 tsp mustard seeds and let them pop. Add ½ tsp cumin seeds, 10 curry leaves, slit green chillies and a pinch of asafoetida. Stir for 30 seconds until aromatic.
4. Combine Dal and Spices (5 mins)
Add cooked toor dal to the pan along with 1.5 cups water (adjust for desired consistency). Mix well. Add 2 tsp sambar powder, 1 tsp jaggery (optional) and salt to taste. Stir for 2–3 minutes.
5. Add Tamarind Pulp (10 mins)
Pour in the strained tamarind pulp. Increase heat to medium-high and bring the sambar to a gentle boil. Simmer for about 10 minutes so the flavors marry and the tanginess develops. This relates to Jain Sambar Recipe Without.
6. Final Taste And Serve (2 mins)
Taste and adjust salt or jaggery if needed. Turn off heat. Serve hot with steamed rice, idli, dosa or uttapam.
Nutrition Information Per Serving
| Calories | ~150 kcal |
|---|---|
| Protein | ~6–8 g |
| Carbohydrates | ~18–25 g |
| Fat | ~3–5 g |
| Fiber | ~4–6 g |
These values are based on common sambar nutritional data and may vary by exact ingredients and portion size. One cup of sambhar typically provides ~150 calories with 8g protein and 5g fiber.
Pro Tips From Personal Cooking Experience
- Rinse dal until water runs clear so your sambar doesn’t foam up in the pressure cooker.
- Soak tamarind longer (20 mins) for a richer tanginess if you prefer stronger flavor.
- I recommend freshly roasted sambar powder — it makes a noticeable difference in aroma and depth.
- If the sambar thickens on standing, add hot water and reheat for perfect consistency.
- For extra fragrance, add a splash of ghee while serving.
Chef’s Notes
Substitutions
If you don’t have toor dal, you may blend equal parts moong dal and masoor dal — but texture and flavor will vary slightly. You can substitute tamarind pulp with 1 tablespoon ready-made tamarind paste diluted in ¼ cup water. Learn more about Jain Sambar Recipe Without.
Storage Tips
Refrigerate leftover sambar in an airtight container for up to 3 days. Reheat on the stovetop with a splash of water to return it to soupy consistency. You can freeze for up to a month; thaw overnight in the fridge before reheating.
Serving Suggestions
Jain sambar without vegetables pairs beautifully with steamed basmati rice, ghee-drizzled idlis, crisp dosas or even as a side to uttapam. For a traditional touch, serve with coconut chutney and papad on the side.
FAQs About Jain Sambar Recipe Without Vegetables
Can I make this sambar without tamarind?
Yes — but tamarind gives authentic tang. You can use lemon juice (1 tbsp) added near the end as a substitute, though the flavor profile will differ.
Is this recipe strict Jain?
Yes, this adheres to Jain principles by avoiding all root vegetables and garlic/onion. For strict observance, double-check your sambar powder to ensure it contains no prohibited ingredients.
Can I adjust spiciness?
Absolutely. Reduce green chillies or sambar powder to suit your heat tolerance. I personally recommend starting mild and adjusting after tasting mid-simmer.
What if my sambar is too sour?
Add ½ teaspoon jaggery or brown sugar to balance acidity. A pinch of salt adjustment also helps round flavors.
Is sambar healthy?
Yes — sambar made primarily with lentils is rich in plant protein, low in fat, and contains fiber and micronutrients that aid digestion and fullness.
For historical context on sambar as a staple of South Indian cuisine, you can refer to the Wikipedia entry on Sambar, which details its origins and cultural significance. Also see the NutriScan nutrition profile of Sambar for more insights.
