The South Indian lentil and vegetable stew often served with rice is sambar. It is typically made with pigeon peas, known as toor dal, vegetables, tamarind, and a fragrant spice blend called sambar powder.
Sambar is a staple across South India, although recipes vary by region and household. Common vegetables include drumstick, okra, pumpkin, eggplant, carrots, and pearl onions. The cooked lentils give the stew body, while tamarind supplies its distinctive sourness and spices provide warmth and aroma.
Sambar is commonly served with steamed rice, but it is also paired with idli, dosa, and vada. It is easy to confuse with rasam, which is generally thinner and more soup-like, or kootu, which is a milder lentil-and-vegetable preparation. The dish’s exact origin is debated, with one popular story connecting its name to Maratha ruler Sambhaji.