Pongal Sambar is a festival-style South Indian lentil stew prepared with toor dal, seasonal vegetables and freshly ground spices. Traditionally served with Khara Pongal, this sambar is thicker, milder and more aromatic than everyday versions, making it ideal for festive breakfasts and temple-style meals.
Wash the toor dal thoroughly and cook it with enough water until completely soft. If using a pressure cooker, cook for 4 to 5 whistles. Once done, mash the dal well until smooth and set aside. Properly mashed dal is essential for Pongal sambar’s body and thickness.
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Step 2: Prepare Tamarind Extract
Soak tamarind in warm water and extract a thick pulp. Keep aside. Pongal sambar uses tamarind sparingly—the sourness should be gentle and rounded, never sharp.
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Step 3: Cook The Vegetables
In a pot, add drumstick, pumpkin, brinjal, tomato, turmeric and salt. Add enough water to cover the vegetables and cook until tender but not mushy. Drumstick and pumpkin are especially valued during Pongal for their sweetness and texture.
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Step 4: Make Fresh Sambar Masala
Dry roast red chillies, coriander seeds, chana dal, urad dal, black pepper and fenugreek seeds on low heat until aromatic. Add grated coconut at the end and roast briefly. Cool and grind to a coarse paste using water.
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Step 5: Combine Dal, Vegetables And Masala
Add the mashed dal to the cooked vegetables. Pour in the tamarind extract and ground masala. Mix gently and allow the sambar to simmer. The flavours should meld without aggressive boiling. Adjust salt and consistency if needed.
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Step 6: Prepare The Tempering
Heat ghee in a small pan. Add mustard seeds and allow them to splutter. Add dry red chilli, curry leaves and hing. Pour this aromatic tempering directly over the simmering sambar.
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Step 7: Final Simmer And Rest
Let the sambar simmer for a few minutes after tempering. Switch off the heat and allow it to rest. Resting deepens the flavour and thickens the sambar naturally.
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South Indian
Medium
Main Curry
