Indian · soup

Sambar

Sambar reads sourness 4.7, richness 3.6 and umami 3.6 on Palate's 0–10 flavor X-ray — a Indian soup, about 45 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 3.9 / 10
• Sweet & Fruity — 4.3 / 10
• Sour & Bright — 5.5 / 10
• Bitter & Earthy — 2.6 / 10
• Rich & Fat — 3.9 / 10
• Aromatic & Spice — 4.3 / 10

The measured notes (of 18)

Sourness 4.7 · Richness 3.6 · Umami 3.6 · Heat 3.5 · Sweetness 3.5 · Herbaceous 3.4 · Allium 3.4 · Warm Spice 3.3 · Salinity 2.9 · Citrus 2.8 · Fruity 2.7 · Earthy 2.3 · Bitterness 1.9 · Nutty 0.9 · Floral 0.8

What's in it (13)

• 3/4 cup toor dal
• 2 tbsp tamarind pulp
• 2 medium tomatoes, chopped
• 2 drumstick pods, cut into pieces
• 1 medium onion, chopped
• 2 tbsp sambar powder
• 1 tsp mustard seeds
• 2 dried red chilies
• 10 curry leaves
• 1/4 tsp asafoetida
• 2 tbsp oil
• salt to taste
• 2 tbsp cilantro

Time & effort: about 45 min (25 min active) · effort: medium

Nutrition (per 100 g, engine-estimated): 116.5 kcal, 4.3 g protein, 6.9 g fat, 11.6 g carbs

Dietary: Vegan — engine-derived; double-check anything allergy-critical.

How it's cooked (4 steps)

1. Cook toor dal until soft and mash.
2. Simmer tamarind water with drumstick, tomatoes, and sambar powder until vegetables soften.
3. Combine with mashed dal and boil together briefly.
4. Finish with a temper of mustard seeds, red chili, and curry leaves in hot oil.

Dishes with a similar flavor shape

• Roasted Poblano and Cheese Enchiladas — Mexican
• Aloo Gobi — Indian
• Mchuzi wa Samaki (Swahili Fish Curry) — Swahili Coast
• Poc Chuc — Mexican · Yucatán
• Yellow Split Pea Dal with Tomato — Indian

Keep reading: what sourness, richness, umami mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.