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Vegetable Coconut Sambar

Name: Vegetable Coconut Sambar
Prep time: 20 min
Cook time: 78 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 0.5 teaspoon asafetida; 1 teaspoon brown mustard seeds; 4 cayenne; 2 tablespoons chana dal; 2 tablespoons coconut oil; 3 tablespoons coriander seeds; 1 teaspoon cumin seeds; 1 teaspoon cumin seeds; 1 small handful curry leaves; 1 drumstick; 1 small eggplant; 0.5 teaspoon fenugreek seeds; 0.5 teaspoon fenugreek seeds; 1 handful fresh cilantro; 1 small potato; 2 red bell peppers; 1 red chili; 4 servings sea salt; 2 teaspoons sesame oil; 3 shallots; 0.25 cup tamarind pulp; 0.6666667 cup toor dal; 0.5 teaspoon turmeric; 5 tablespoons unsweetened shredded coconut; 0.25 cup water; 1.5 cups water; 2.5 cups water

This sambar brings together a mix of vegetables and lentils in a tangy, spiced coconut broth. You'll build a fragrant spice paste from toasted whole spices and shredded coconut, then simmer it with tender toor dal and a medley of vegetables like drumstick, eggplant, potato, and bell peppers. A bright finish of tamarind liquid and fresh cilantro balances the richness, making for a hearty stew.

Recipes.zone

August 31, 2026

Back45 minServes 4Medium411 kcal

Cook mode

6 steps · 45 min total

Toast Spices for Paste

To start the paste, heat the 2 tablespoons coconut oil in a frying pan over medium heat. Once shimmering, add the fenugreek seeds, cayenne peppers, asafetida, cumin seeds, coriander seeds, and chana dal.

Stir and fry for a few minutes, until the seeds have darkened a few shades and smell aromatic.

Blend Paste, Simmer Dal, Strain Tamarind

Remove the toasted spice mixture from the heat and transfer it to a food processor or blender. Add the 5 tablespoons unsweetened shredded coconut and 1/4 cup water. Blend until you have a smooth paste, adding just a bit more water if needed to get it moving. Set this paste aside.

In a medium saucepan, combine the 2/3 cup toor dal with 2 1/2 cups water. Bring it to a boil, then cover the pan, reduce the heat to medium-low, and let it simmer gently for 1 hour, or until the dal is very soft. Stir occasionally to prevent sticking. Do not drain the dal.

Meanwhile, soak the 1/4 cup tamarind pulp in 1 1/2 cups hot water for 30 minutes. Once softened, strain the tamarind liquid into a bowl, pressing firmly on the pulp to extract as much liquid as possible. Discard the spent pulp and set the tamarind liquid aside.

Temper Whole Spices

Heat the 2 tablespoons coconut oil in a large saucepan over medium heat. Once hot, add the brown mustard seeds, cumin seeds, fenugreek seeds, red chili, and curry leaves. Stir for 30 to 60 seconds until the mustard seeds turn grey and begin to splutter and pop.

Sauté Shallots

Add the shallots to the pan and stir for another 2 minutes, until they just start to soften.

Simmer Vegetables and Dal

Add the drumstick, eggplant, potato, red bell peppers, tamarind liquid, and sea salt to taste. Cover the saucepan and simmer for 10 minutes, until the vegetables are tender.

Stir in the cooked toor dal and the prepared spice paste. Continue to simmer for another 5 minutes, allowing the flavors to meld.

Adjust and Garnish

If the sambar seems too thick, add an additional 1/4 to 1/2 cup water to reach your desired consistency. Stir in the fresh cilantro, or save it to sprinkle over each serving as a garnish.

Vegetable Coconut Sambar

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