Sambar Recipe Without Dal Easy Home Cooking Method

Sambar Recipe Without Dal is an innovative take on the classic South Indian stew traditionally made with lentils and vegetables. This version skips the dal entirely yet captures the tangy, spicy, and comforting essence of authentic sambar using simple pantry ingredients like vegetables, tamarind, and aromatic spices. What surprised me when I first tried this variation was how thick, flavour-packed, and satisfying it turned out to be, even without lentils to provide body and protein. I personally recommend this recipe for busy mornings when you crave the familiar taste of sambar but don’t have pre-cooked dal ready.

Recipe Card

Why This Recipe Works

Traditional sambar is a lentil stew that relies on pigeon peas (toor dal) for texture and protein. According to Wikipedia, sambar is normally described as a “lentil-based, spiced stew” of South India. But in this dal-free version, we substitute lentils with a combination of mashed vegetables and thickening agents like gram flour (besan) to mimic that rich body. The tanginess still comes from tamarind water, while spices and tempering deepen the flavour.

Ingredients With Exact Quantities

• 2 tbsp vegetable oil
• 1 tsp mustard seeds
• 1 tsp urad dal (optional for tempering)
• 1/4 tsp asafoetida
• ½ tsp turmeric powder
• 2 tbsp South Indian sambar powder
• 1 medium onion, finely chopped
• 2 medium tomatoes, chopped
• 2–3 garlic cloves, minced (optional)
• 1–2 green chilies, slit
• 1 tbsp tamarind paste + 1 cup warm water
• 2 medium potatoes, peeled and cubed
• 1 cup diced carrots
• 1 cup diced drumstick or beans
• 2 tbsp gram flour (besan)
• Salt to taste (~1 tsp)
• 4 cups water
• Fresh coriander leaves for garnish

Step-By-Step Instructions

1. Prepare Tamarind Water (5 mins)

In a bowl, dissolve 1 tbsp tamarind paste in 1 cup warm water and stir. Set aside. This will give the sambar its characteristic tangy base. Understanding Sambar Recipe Without Dal is essential.

2. Cook Vegetables (10 mins)

Heat 2 tbsp oil in a heavy pan over medium heat. Add mustard seeds and wait until they pop. Sprinkle in urad dal and asafoetida, then sauté for 30 seconds. Add onions, garlic (if using), and green chilies; cook until onions turn translucent (~3 mins). Toss in potatoes, carrots, and drumstick or beans. Stir for 2–3 minutes to coat with spices.

3. Add Tomatoes and Spices (5 mins)

Add the chopped tomatoes, ½ tsp turmeric and 2 tbsp sambar powder. Mix well and cook until tomatoes soften, about 3 minutes. This step builds the deep flavour that mimics traditional lentil sambar.

4. Add Tamarind Water and Simmer (10 mins)

Pour in the tamarind water and 4 cups of water. Add salt to taste. Bring to a boil, then reduce heat and simmer until the vegetables are tender, about 8–10 minutes. This relates to Sambar Recipe Without Dal.

5. Thicken With Gram Flour (5 mins)

In a small bowl, whisk 2 tbsp gram flour (besan) with ¼ cup water until smooth. Slowly stir this slurry into the simmering sambar. Continue simmering for another 3–4 minutes until the broth thickens slightly. Gram flour adds body that replaces the natural thickness of dal.

6. Final Tempering & Garnish (2 mins)

Finish with freshly chopped coriander leaves. Serve hot in bowls with rice, idli, dosa or even chapati.

Pro Tips From Personal Cooking Experience

• If you prefer a slightly thinner sambar, reduce the gram flour to 1 tbsp and increase water by ½ cup.
• For extra depth, roast the sambar powder lightly in a dry pan for 1 minute before adding to the vegetables.
• When I visited a home in Chennai, I learned that adding curry leaves and a pinch of fenugreek during tempering elevates the aroma dramatically.
• You can substitute drumstick with eggplant or pumpkin for unique seasonal variations.
• Adjust the tamarind water quantity based on how tangy you like your sambar.

Chef’s Notes

Substitutions

• Tamarind Paste: Can be replaced with 2 tbsp lemon juice for a citrusy twist.
• Sambar Powder: Homemade sambar masala gives better flavour than store-bought; try roasting coriander, cumin, red chilies, and fenugreek seeds for 2–3 minutes then grinding together.
• Gram Flour: If you don’t have besan, rice flour works similarly as a thickener.

Storage Tips

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat gently on low heat; add a splash of water if it thickens too much.
• Freezing is not recommended because vegetables like potatoes can change texture.

Nutrition Information Per Serving (Approximate)

*Values are approximate and will vary with exact ingredients used. Typical sambar servings have been estimated at ~150–200 calories per cup with balanced macros. Learn more about Sambar Recipe Without Dal.

Frequently Asked Questions

Can I make this vegan?

Yes, this Sambar Recipe Without Dal is completely vegan. Just ensure your sambar powder doesn’t contain any dairy additives.

What goes well with this sambar?

This dish pairs perfectly with hot steamed rice, soft idli, crispy dosa, or even a plate of chapati and pickle for a comforting meal.

Can I skip tamarind?

You can SUBSTITUTE the tang from tamarind with lemon juice, but it will slightly shift the flavour profile from traditional sambar.

External Reference For Ingredients

For more historical context on sambar and its lentil-based origins, see Sambar on Wikipedia.