The soul of sambar is the tarka poured over at the end; mustard seeds and dried chile bloomed in hot ghee change the whole pot. Cook the toor dal soft enough to break down and creamy, and keep the tamarind bright so the stew stays sour and alive.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep20 min
Cook40 min
Makes6 servings
CuisineIndian
Cost$
VegetarianGluten-free
Contains dairy · soy
Make it vegan: use plant milk, oil, or a vegan cheese for the dairy.
The Ingredients — and where to get them
Cook for6servings
Toor dal
Split pigeon peas cooked until fully soft; they give the stew its body.
Can you make Sambar in an air fryer? — Yes, with an insert
Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.
Can you freeze Sambar? — Yes
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Can you make Sambar ahead of time? — Yes
Yes — it holds well and often tastes better the next day. Make it ahead and reheat gently before serving.
Is Sambar gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is Sambar vegan? — Vegetarian, not vegan
It’s vegetarian but not vegan as written — it has dairy. Make it vegan: use plant milk, oil, or a vegan cheese for the dairy.
Community Notes
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