Vegan Masala Recipe
Sambar
Toor dal and vegetables simmer into a substantial sambar, finished with a fragrant ground masala and mustard-seed tarka.
Recipe by Craig LogueHow our recipes are created
Substantially updated 24 September 2026
From the kitchen
What to expect
This Sambar recipe embodies the warmth of home cooking, combining lentils and vegetables in a fragrant, spiced broth.
Serving idea
Best served simply
Serve hot with a side of steamed rice or crispy dosas.
Recipe-specific guidance
Why this method works
Toor dal provides body while vegetables contribute sweetness and texture. Roasting and grinding the spice mixture separately gives a fresher sambar aroma, and the mustard-fenugreek tempering is added at the end so it remains distinct.
Cues to watch for
- •The dal should mash easily before it is combined with the vegetables.
- •Choose vegetables that are tender but still hold their shape.
- •Mustard seeds should pop and curry leaves should crackle when the final tempering is ready.
Useful substitutions
- •Red lentils cook more quickly than toor dal but give a softer, less traditional body.
- •Use tamarind for characteristic sourness and adjust it against the natural sweetness of the vegetables.
- •Vary the vegetables by season while keeping their pieces similar in cooking time.
Storage and reheating
Refrigerate for up to three days; the flavour deepens and the dal thickens. Add water while reheating and bring to a full simmer before serving with rice or idli.
Cook the recipe
Method
- 1
In a large, deep pan, bring 1.5 litres/2½ pints of water to a boil. Add 100g of toor dal, 1 chopped onion, 100g chopped carrots, 100g chopped pumpkin, 100g green beans, and 1 chopped tomato. Lower the heat to medium-low and simmer uncovered for 30 minutes.
- 2
Stir in 1½ tsp ground turmeric, 1½ tsp sugar, and 1½ tsp salt, then simmer gently for a further 15 minutes, or until the dal is tender.
- 3
Meanwhile, prepare the masala by heating 50ml of vegetable oil in a frying pan over medium heat. Add 1 tsp chana dal, 1 tsp fenugreek seeds, 1 tsp coriander seeds, 4 dried Kashmiri chillies, a handful of fresh curry leaves and 1 tsp asafoetida. Fry for 30 seconds to one minute, or until fragrant. Transfer this mixture to a spice grinder, blend to a paste, and stir it into the simmering vegetables.
- 4
For the tarka, heat 2 tbsp of vegetable oil in a clean frying pan over medium heat. Add 1 finely chopped onion, 1 tsp black mustard seeds, and 1½ tsp fenugreek seeds. Fry for about 10 minutes until the onion softens and turns golden-brown. Pour this tarka into the sambar and mix well before serving.
A few useful notes
Notes
- Sambar should have a thick, stew-like consistency; adjust water as necessary for your preferred texture.
- Leftovers can be stored in the refrigerator for up to three days and reheated on the stove over low heat.
- Sambar is often more flavorful the next day, making it a great option for meal prep.
- Serve with steamed rice, dosas, or fresh idlis. A side of coconut chutney can complement the dish nicely.
Gather everything first
Ingredients
- 1.5 litres/2½ pints water
- 100g/3½oz toor dal (yellow split pigeon peas), well rinsed
- 1 small onion, chopped
- 100g/3½oz carrots, cut into 2cm/¾in chunks
- 100g/3½oz pumpkin or butternut squash, peeled and cut into 2cm/¾in chunks
- 100g/3½oz green beans, cut into 2cm/¾in lengths
- 1 medium tomato, chopped
- 1½ tsp ground turmeric
- 1½ tsp sugar
- 1½ tsp salt
- 50ml/2fl oz vegetable oil
- 1 tsp chana dal
- 1 tsp fenugreek seeds
- 1 tsp coriander seeds
- 4 dried Kashmiri chillies with seeds
- handful fresh curry leaves
- 1 tsp asafoetida
- 2 tbsp vegetable oil
- 1 small onion, finely chopped
- 1 tsp black mustard seeds
- 1½ tsp fenugreek seeds
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