About this recipe: I love Sambar when it's lightly spiced and has tamarind and coconut sauce. Serve hot with steamed rice.
Toor dhal used here is the most widely used one for sambar.
This absolutely deserves negative stars. If you look at the recipe, it doesn't call for salt, sugar, or even enough water! That amount of tamarind paste is far too much. Good luck trying to balance the sourness of the tamarind with that amount. The recipe doesn't even call for garlic, onion, or curry leaves. I know everyone makes sambar their own way, but this recipe is not written correctly. - 03 Aug 2015
I suggest adding 4 large tomatoes instead of 1 and halving the tamarind. If you don't mind the extra calories, a cup of coconut milk adds a delicious richness (don't use regular milk!). If using potatoes, prick them raw, dice into bite size pieces and cook them in the tamarind (or tomato) juice. Okra is GREAT in this recipe. - 26 Oct 2005 (Review from Allrecipes US | Canada)
Better pre-soak the peas. They'll never get soft in just 15 minutes cooking (w/o pressure). Seasoning is a good combination. - 28 Mar 2004 (Review from Allrecipes US | Canada)