Sambhar: A hearty Soup from South India – A Meal in a Bowl!

By Shanta Nimbark Sacharoff

In the cuisine of India, dal plays a major role. The word dal (also spelled daal or dahl), literally meaning “split bean,” refers to a soup-like dish that is made with split beans or lentils. Dals are a major source of protein in the vegetarian menu for many Indian folks. The addition of seasonal vegetables provides other important nutrients such as vitamins, minerals and fiber which are good for digestion. 

The consistency of dal can vary according to its intended use. A thin dal can be served as a first course or accompany a thick curry, whereas the heartier sambhar may be served as a main entree. Sambhar can star as a meal in itself! 

This three-step recipe requires (1) cooking the beans or lentils until they are soft, (2) stir-frying the vegetables and adding herbs and spices to the dal and (3) executing a special step called the vaghar, (tempering) that sets a dal apart from other soups. 

Ingredients
4 to 6 tablespoons tamarind sauce (Or substitute with the juice of one lemon combined with 1 teaspoon sugar or honey)
8 cups water 
1 cup toor dal or red lentils, rinsed and drained thoroughly
1 teaspoon salt
1 tablespoon safflower, canola or olive oil
1⁄4 cup onion, finely chopped
1⁄4 cup bell pepper (any colors), chopped finely
1 tablespoon shredded dried coconut
1 fresh hot green chili pepper, such as a jalapeño, after removing the core and seeds 1 tablespoon fresh ginger root, grated
1 cup cauliflower cut into small florets
1 cup each: carrots, eggplant, celery and zucchini, cut into ¼” chunks
1 teaspoon each: ground coriander, cumin and turmeric

For the vaghar 
1 tablespoon cooking oil
1 teaspoon black or brown mustard seeds 
1⁄2 teaspoon cumin seeds
2 or 3 whole dried red, hot chilies
A pinch of hing (asafetida) (optional) 

For the garnish
Chopped cilantro for the garnish and to place on the table
A few wedges of lemon or limes to place on the dining table

First, prepare the tamarind sauce. Remove the brittle shells and fibers attached to the pulp. Then, soak the tamarind pulp in a bowl of warm water and set aside for 10 minutes. Next, rub the tamarind pulp with your fingers to separate as much fleshy sauce in the water as you can. In a few minutes of rubbing, the water will turn into a thick sauce. Then, strain out the remaining fibers and seeds using a colander with large holes. Set the tamarind sauce aside. You will only need a small portion of this sauce for the sambhar. The rest can be saved to flavor other soups or curries.

If you are not using the tamarind sauce, prepare the substitute by mixing together the lemon juice and sugar. Set it aside.

Rinse the toor dal or the red lentils thoroughly in hot water to remove any dust or oil coating. Drain well. In a large soup pot, bring the water to a boil and add the drained toor dal or lentils. Simmer uncovered for 15 minutes. Add the salt, green chili, ginger, coriander and turmeric. Cover and simmer for 20 minutes more over moderate heat. 

While the dal or lentils are simmering, heat the oil in a frying pan and sauté the onions and bell peppers for a few minutes. Add the shredded coconut and stir fry for a minute. Next, add the chopped vegetables and stir fry all ingredients for 5 minutes. Add the ground spices and stir them to mix. 

Add the vegetable mixture into the pot of simmering dal. Add the ginger and ¼ cup of the tamarind sauce or the prepared substitute of lemon juice and sugar. Turn the heat down and continue to cook over a low heat for 15 minutes, or longer for a thicker dal. 

For the last step of vaghar: Heat the oil in a small saucepan or a metal measuring cup. Add the mustard seeds. When they start to pop, add the dry chili pieces. Then, moving quickly, add the optional pinch of hing. Stir and pour all of this smoky oil mixture into the pot of dal. You can dip the small pan or measuring cup right into the pot. Cover immediately. (Because you want the smoky heat to settle in the soup, not in the kitchen!) Turn off the heat and keep the pot covered for a few minutes. Uncover, stir and correct the seasoning by adding more tamarind sauce and/or salt if needed. Garnish the soup with cilantro. Serve the soup in large soup bowls with rice and/or roti. Place more chopped cilantro and wedges of lemon or lime for the diners if they wish to add them. Lastly, instruct the diners to remove the whole red chili pieces before they eat. 

Makes 6 to 8 servings.