Ever wish you could make restaurant-quality sambar without hunting for that elusive sambar powder?
This Tomato Onion Toor Dal Sambar skips the commercial mix and relies on fresh aromatics—onions, tomatoes, curry leaves, and whole spices—to deliver deep, tangy-sweet flavor. In about 30 minutes, you’ll have a bowl of piping hot sambar that turns humble idlis into a feast.
Why Fresh Sambar Beats Powder Every Time
Sambar powder shops used to be on every corner in South India; today, it’s easier to grab a packet. But here’s the secret: freshly toasted spices, bright tomatoes, and sweet onions create a cleaner, more vibrant flavor. Plus, you control the heat, salt, and consistency to match your taste.
Ingredient Highlights
- Toor Dal: Creamy lentil base—softens to silken perfection.
- Onions & Tomatoes: Build natural sweetness and tang without any packaged masala.
- Whole Spices (Mustard, Cumin, Urad Dal, Dry Red Chilies): Bloomed in hot oil for that authentic sambar aroma.
- Green Chilies & Curry Leaves: Fresh heat and herbal notes brighten every spoonful.
- Turmeric & Coriander Powder: Earthy color and depth.
- Asafoetida: A pinch adds umami and aids digestion.
- Coriander Leaves: Herbal garnish for freshness.
How It All Comes Together
- Cook the Dal: Soak your toor dal briefly, then pressure-cook with water until meltingly soft. This yields the rich, creamy base every good sambar needs.
- Temper the Spices: In a wide pan, heat oil and crackle mustard, cumin, urad dal, and broken red chilies. Once they sputter, add a pinch of asafoetida.
- Sauté the Veggies: Toss in sambar onions (or regular onions), green chilies, curry leaves, and ripe tomatoes. Sauté until tomatoes collapse into a pulpy, sweet-tangy mix.
- Simmer Your Sambar: Season with turmeric and salt, add a splash of water, then cover and cook briefly. Stir in the cooked dal and coriander powder, then simmer until all flavors marry and the sambar reaches the perfect pouring consistency.
- Finish & Serve: Garnish with chopped coriander leaves, and ladle the hot sambar over steaming idlis.
💡 Pro Tip: Before you drain the cooked dal, scoop out a ladle of the cooking water and set it aside. When your sambar is too thick, stir in this reserved water—it makes the sambar silky smooth without watering down the taste.
What Goes Along
- Soft Idlis: The classic pairing—pours right over for instant comfort.
- Steamed Rice: For a hearty sambar rice bowl.
- Medu Vada: The crispy–soft contrast is unbeatable.
How to Serve
Serve sambar piping hot in individual bowls alongside a stack of idlis or hot rice. Drizzle a little ghee on top for an extra layer of indulgence and garnish with fresh coriander.
Packing & Bulk Prep Tips
- Make-Ahead: Cook dal and sauté onion–tomato base up to a day ahead—combine and simmer just before serving.
- Refrigeration: Keeps for up to 3 days; reheat gently, adding water to restore consistency.
- Freezing: Freeze sambar (without garnish) in portions for up to 1 month; thaw overnight in the fridge.
Idli Sambar
Description
This fresh No-Powder Sambar combines creamy toor dal with sautéed onions, tomatoes, whole spices, and coriander powder—no commercial mix needed. Ready in under 30 minutes, it’s perfect poured over idlis, rice, or vadas for a quick, authentic South Indian meal
Ingredients
Instructions
Prep Work
-
Rinse and soak dal
Wash toor dal until water runs clear, then soak for 1 hour
-
Chop vegetables
Peel and chop tomatoes; peel or finely chop onions -
Slit chillies
Make lengthwise slits in green chillies -
Pluck curry leaves
Remove curry leaves from stem -
Chop coriander
Finely chop coriander leaves
Method
-
Cook the dal
Pressure cook soaked dal with water until soft and creamy (about 4 whistles)
-
Heat the oil
Warm oil in a kadai
-
Temper the spices
Add urad dal, mustard seeds, cumin seeds and broken dry red chillies; wait for them to splutter, then add a pinch of asafoetida
-
Sauté onions
add prepared shallots and sauté until they turn translucent
-
Add chillies & curry leaves
mix in slit green chillies and curry leaves -
Cook tomatoes
stir in chopped tomatoes and cook until soft
-
Season and simmer
sprinkle turmeric ,salt and cook for 5 mins, add a splash of water, cover and let cook for 5 mins.
-
Combine dal & spices
pour in cooked dal, mix in coriander powder, and let it simmer for 5 mins
-
Finish with garnish
sprinkle chopped coriander leaves and turn off the heat -
Serve
ladle hot sambar over idlis and enjoy immediately
Equipment
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Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 210kcal
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 1g5%
- Sodium 450mg19%
- Total Carbohydrate 28g10%
- Dietary Fiber 5g20%
- Sugars 4g
- Protein 9g18%
- Vitamin C 15 mg
- Calcium 40 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.