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Tomato Sambar Recipe (Thakkali Sambar)
5 from 22 votes

Tomato Sambar Recipe (Thakkali Sambar)

Tomato Sambar is a classic South Indian lentil stew made with toor dal (pigeon peas), pureed tomatoes, and a tempering of mustard seeds, dried red chilies, and curry leaves. The dish features a tangy and mildly spiced flavor from tamarind pulp and sambar powder, combined with the softness of cooked lentils and the fresh aroma of the tempering oil. This flavorful stew pairs well with rice or idli as a staple meal.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4
Calories: 125 kcal
Course: Main Course
Cuisine: Indian

Ingredients

For cooking lentils
  • ⅓ cup tur dal (arhar dal or pigeon pea lentils)
  • 250 grams tomato or 2 large tomatoes or 1.5 cups roughly chopped tomatoes - pureed
  • 8 to 10 pearl onions or 1 medium onion or ½ cup thickly sliced pearl onion or onions or shallots
  • ¼ teaspoon turmeric powder
  • 1 pinch asafoetida (hing)
  • 1.25 cups water for pressure cooking
For tamarind pulp
  • 1 teaspoon tamarind
  • 3 tablespoons water hot
Other ingredients
  • 2 to 3 teaspoons sambar powder
  • 1 to 2 green chilies - slit
  • 1.5 to 2 cups water to be added later, add as required
  • salt as required
For tempering
  • 1 to 1.5 tablespoon sesame oil or any oil
  • 1 teaspoon mustard seeds
  • 2 to 3 red chili dry
  • 1 Curry leaf or 10 to 12 curry leaves, sprig
  • 1 pinch asafoetida (hing)

Instructions

Preparation
    Cup of Yum
  1. First soak tamarind in hot water for 15 to 20 minutes.
  2. After 15 to 20 minutes squeeze the soaked tamarind pulp. Filter using a small strainer and keep aside.
  3. Meanwhile when the tamarind is soaking, take 1.5 cups roughly chopped tomatoes in a mixer or blender jar.
  4. Puree the chopped tomatoes to a smooth and fine consistency. Keep aside.
Cooking lentils
  1. In a bowl, rinse tur dal a couple of times.
  2. Add the rinsed tur dal in a 2 to 3 litre pressure cooker together with the tomato puree and and thickly sliced pearl onions or regular onions.
  3. Now add turmeric powder and a pinch of asafoetida.
  4. Add 1.25 cups of water. Mix very well.
  5. Pressure cook for 8 to 10 whistles or 12 to 15 minutes on a medium to high heat.
  6. When the pressure settles down on its own in the cooker, open the lid of the cooker. Mash the cooked lentils with a spoon.
Making tomato sambar
  1. Keep the cooker with the cooked lentils on a low to medium heat. Add the tamarind pulp to the lentils inside the cooker.
  2. Add the sambar powder. Season with salt as per taste. Mix very well.
  3. Add 1.5 to 2 cups water to thin the consistency. Stir well. You can add the amount of water as per your needs. 
  4. For idli, you can make a slightly thin sambar and for rice, you can make a slightly thick tomato sambar.
  5. Bring the sambar to a simmer and then add 1 or 2 slit green chilies.
  6. Continue to simmer the sambar on a medium heat for 10 to 12 minutes or till you get the desired consistency. Cover and keep aside.
Making tempering
  1. Heat sesame oil or any other oil in a small pan.
  2. Add mustard seeds and crackle them. Keep the heat to a low while tempering.
  3. Then add the dry red chilies, curry leaves and a pinch of asafoetida. Fry for a few seconds till the red chilies change color and the curry leaves become crisp. Do not burn the spices.
  4. Pour the entire tempering mixture into the sambar inside the cooker. Cover and set aside for 5 minutes for the tempering flavors to infuse with the thakkali sambar.
  5. Serve tomato sambar hot with steamed rice or with idli or dosa or medu vada.

Notes

  • Yellow moong dal or red lentils can be substituted for toor dal if desired.
  • Pearl onions may be replaced with regular onions or shallots according to availability.
  • Mixed vegetables can be added to vary the sambar texture and nutrition.
  • If sambar powder is unavailable, mix coriander, cumin, black pepper, and red chili powders for seasoning.
  • Use oil or ghee for the tempering to alter richness and flavor subtly.

Nutrition Information

Calories 125kcal (6%) Carbohydrates 18g (6%) Protein 4g (8%) Fat 4g (6%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 2g (10%) Sodium 353mg (15%) Potassium 260mg (6%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 684IU (14%) Vitamin B1 (Thiamine) 1mg Vitamin B2 (Riboflavin) 1mg Vitamin B3 (Niacin) 29mg Vitamin B6 1mg Vitamin C 65mg (72%) Vitamin E 1mg Vitamin K 6µg Calcium 49mg (5%) Vitamin B9 (Folate) 316µg Iron 1mg (6%) Magnesium 20mg (5%) Phosphorus 42mg Zinc 1mg

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 125

% Daily Value*

Calories 125kcal 6%
Carbohydrates 18g 6%
Protein 4g 8%
Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 2g 10%
Sodium 353mg 15%
Potassium 260mg 6%
Fiber 5g 20%
Sugar 6g 12%
Vitamin A 684IU 14%
Vitamin B1 (Thiamine) 1mg
Vitamin B2 (Riboflavin) 1mg
Vitamin B3 (Niacin) 29mg
Vitamin B6 1mg
Vitamin C 65mg 72%
Vitamin E 1mg
Vitamin K 6µg
Calcium 49mg 5%
Vitamin B9 (Folate) 316µg
Iron 1mg 6%
Magnesium 20mg 5%
Phosphorus 42mg
Zinc 1mg

* Percent Daily Values are based on a 2,000 calorie diet.