Sambar Recipe With Chana Dal Easy Cooking Process Home

Sambar Recipe With Chana Dal Easy Cooking Process Home is a homestyle South Indian lentil stew variation that uses chana dal (split Bengal gram) to add an earthy, hearty texture to classic sambar. Sambar itself is a traditional, tangy lentil and vegetable stew originating from South India, made with tamarind broth and a special spice mix called sambar powder.

Recipe Card

Ingredients (Exact Quantities)

• 1 cup chana dal (split Bengal gram)
• ½ cup toor dal (optional, for smoother texture)
• 2 tablespoons tamarind pulp (soaked in ¼ cup warm water)
• 1 medium onion, finely chopped
• 1 large tomato, chopped
• 1 small carrot, diced
• ½ cup drumstick pieces (optional)
• 1–2 green chillies, slit
• 2 tablespoons sambar powder (homemade or store-bought)
• 1 teaspoon turmeric powder
• 1 teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 8–10 curry leaves
• 2 dried red chilies
• ½ teaspoon asafoetida (hing)
• 2 tablespoons oil (vegetable or coconut)
• Salt to taste (approx. 1½ teaspoons)
• Water as needed
• ¼ cup coriander leaves for garnish

Step-by-Step Instructions With Timings

1. Soak and Prepare Dal (0–30 mins)

Rinse 1 cup chana dal under cold water until clear. Soak it in enough water for at least 2 hours before cooking — this helps it cook evenly and improves digestibility.

2. Pressure Cook the Dal (30–45 mins)

Drain soaked chana dal. Add to a pressure cooker with ½ cup toor dal (optional), 3 cups water, ½ teaspoon turmeric, and a drizzle of oil. Close lid and cook on medium flame for 5–6 whistles (~15–18 minutes). Let pressure release naturally. Understanding Sambar Recipe Chana Dal is essential.

However, open the cooker and mash the dal lightly with a ladle; you want a slightly chunky texture, not a smooth paste. Set aside.

3. Cook Vegetables (45–55 mins)

Heat 2 tablespoons oil in a heavy-bottomed pan on medium flame. Add mustard seeds and let them pop (~30 seconds). Add cumin seeds, dried red chilies, curry leaves and sauté for about 1 minute until you smell the aroma. Add asafoetida and green chillies.

Add chopped onions and sauté for 2–3 minutes until translucent, then add carrots and drumstick pieces. Sauté for 3 minutes. This relates to Sambar Recipe Chana Dal.

Also, add chopped tomato, turmeric, salt, and 1½ cups water. Cook until the vegetables are tender (~10 minutes).

4. Add Dal, Tamarind, and Spices (55–65 mins)

Add mashed dal to the cooked vegetables and stir. Pour in the tamarind water (strained) and 2 tablespoons of sambar powder. Mix thoroughly and bring to a gentle boil. Adjust water for desired consistency (thicker for curry, thinner for soup). Let simmer for 8–10 minutes, stirring occasionally so the flavours blend.

5. Final Touch (65–70 mins)

Turn off heat and garnish with freshly chopped coriander leaves. Serve hot with steamed rice, dosa, idli, or uttapam. Learn more about Sambar Recipe Chana Dal.

Pro Tips From Personal Cooking Experience

• When I visited Tamil Nadu, I noticed that restaurant sambars use freshly roasted sambar powder — it makes a noticeable difference in aroma.
• Soaking chana dal overnight can reduce cooking time by up to 10 minutes and result in a creamier texture.
• Always add tamarind at the simmer stage; adding it too early can make the stew overly sour.
• For a deeper flavour, roast the sambar powder for 3–4 minutes and grind fresh.

Chef’s Notes: Substitutions And Storage Tips

If you don’t have chana dal, you can substitute part or all of it with toor dal — traditionally used in sambar — for a smoother texture. You can also use mixed vegetables like brinjal (eggplant) or okra for extra nutrients and taste. For a gluten-free version, ensure store-bought sambar powder doesn’t contain wheat-based fillers.

To store, cool the sambar completely and refrigerate in an airtight container for up to 3 days. Reheat on the stove with a splash of water to restore consistency. Sambar also freezes well for up to 1 month.

Nutrition Information Per Serving (Approximate)

Typical South Indian sambar variations offer around 122–170 calories per serving and include fiber, protein, and essential micronutrients. This relates to sambar recipe chana dal.

Serving Suggestions And Pairings

This homestyle sambar pairs beautifully with steamed rice topped with ghee, or as a side to dosas, idlis, and uttapams. I personally recommend serving it with hot idlis and coconut chutney — the tangy, spicy sambar brings out the softness and subtle sweetness of the idli.

Interesting Learnings

What surprised me was learning the historical depth of sambar — mentioned in Telugu poetry from the 16th century and evolving through regional kitchens over centuries. Also, the diverse regional variations mean chana dal sambar is just one delightful twist on many possible versions.

On the other hand, for more background on this beloved dish, check out the Sambar Wikipedia entry, which explores its cultural roots and variations across Southern India. This relates to sambar recipe chana dal.