Vegan South Indian Sambar
Sambar is one of those dishes that proves plant-based cooking doesn't have to compromise on depth or complexity. This South Indian staple builds serious flavor from the ground up — toor dal cooked until silky smooth, a tamarind-spiked broth, and a tempering of mustard seeds, cumin, dried chiles, and fresh curry leaves that crackle and bloom in hot coconut oil. The onion-tomato base gets cooked down until jammy before sambar powder and turmeric are stirred in, layering spice into every corner of the pot. Eggplant, white pumpkin, and optional moringa pods simmer in the tamarind water until fork-tender, soaking up all that tangy, aromatic broth. A touch of jaggery at the end rounds out the heat and acidity in a way that feels subtle but essential. Everything in this recipe is naturally free of animal products — no swaps needed, no ingredients to second-guess. Serve it hot over steamed rice or alongside idli, and it makes a generous, satisfying meal for four.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the dal
- ¾ cup toor dal (split pigeon peas), rinsed
- 2 ½ cups water
- ¼ tsp ground turmeric
For the sambar
- 2 tbsp tamarind paste
- 1 ½ cups water
- 2 tbsp coconut oil or neutral oil
- 1 tsp black mustard seeds
- ½ tsp cumin seeds
- 2 dried red chiles
- 10 fresh curry leaves
- 1 medium yellow onion, finely diced
- 2 medium tomatoes, roughly chopped
- 1 medium drumstick (moringa pod), cut into 2-inch pieces (optional)
- 1 cup cubed eggplant (1-inch pieces)
- 1 cup cubed white pumpkin or zucchini (1-inch pieces)
- 2 tbsp sambar powder
- ½ tsp ground turmeric
- 1 tsp salt, plus more to taste
- ½ tsp jaggery sugar or coconut sugar
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Combine the toor dal, 2 1/2 cups water, and 1/4 tsp turmeric in a pressure cooker. Cook on high pressure for 8 minutes, then allow the pressure to release naturally for 10 minutes before opening. (Alternatively, simmer in a covered medium saucepan over medium-low heat for 35–40 minutes, until the dal is completely soft and breaks apart when pressed between two fingers.) Whisk or mash the cooked dal until smooth and set aside.
- 2
Stir the tamarind paste into the 1 1/2 cups water until fully dissolved and set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!