Slow Cooker Sambar Recipe

An easy and delicious sambar recipe to make in the slow cooker. All you need is few ingredients and a few minutes of hands on time. This is a keeper recipe for those busy weeknights.

I use red lentils or masoor dal which cooks to a soft texture to make this sambar. Best part is you can make a big batch of this and freeze it for later. Serve hot with white rice or idli!!

About the Recipe

Slow cooker is one of those appliances that is very useful yet one that we ignore a lot. So, from time to time I try to use mine to avoid it from collecting dust.

I love lentils and slow cooker is a great way to cook them. Being a South Indian, dal especially sambar, is my favorite comfort food. So, here is an easy and delicious sambar recipe to make in the slow cooker.

Red lentils or masoor dal cooked into a creamy texture very quickly. So, it is perfect to make this dish. Vegetables, homemade sambar powder and tamarind give this dish its characteristic flavor. Perfect side dish to serve with rice, idli and dosa.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make this sambar:

• Red Lentils or Masoor dal - quick and easy to cook. You can also use split moong dal instead.
• Vegetables - You can use any combination of veggies. Some of my favorites are onion, bottle gourd or zucchini, potato, carrot and bell peppers.
• Tomato puree - I use canned puree but you can also blend fresh tomatoes to a puree and use.
• Sambar powder - you can use either store-bought or homemade sambar powder.
• Turmeric & salt
• For tempering - mustard & cumin seeds, dry red chilies, asafetida/ hing, curry leaves and green chilies

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here is how to make this easy sambar recipe:

Combine lentils, onion, green chilies, veggies, tomato puree, sambar powder, turmeric, salt and water in the slow cooker. Cook on Low for about 6 hours or on High for 4 hours.

By the end of the cooking time, dal & veggies should be cooked through. Stir in the tamarind extract. Taste and adjust the seasonings. Cook for another 30 minutes on High.

Heat oil in a small saucepan, add the mustard, cumin seeds, dry red chilies and cook till the seeds start to splutter. Add the curry leaves and cook for another minute. Pour the tempering in sambar and mix well. Serve hot with rice or idli.

Expert Tips

• You can use moong dal instead of red lentils to make sambar.
• If you don't have canned tomato puree on hand, blend 2~3 fresh tomatoes and use.
• You can add any combination of veggies. Some of my favorites are onion, bottle gourd or zucchini, potato, carrot and bell peppers. Choose veggies that cook easily.
• Store leftover sambar in an airtight container for up to 3 days in the fridge. It might thicken as it sits, so add some water to loosen and adjust seasoning.
• You can also freeze sambar for up to 2 months. Thaw in the fridge overnight and then reheat either in the microwave or on the stove.

You might also like

Here are a few more recipes with red lentils that you might like:

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Recipe Card

Slow Cooker Sambar

An easy and delicious slow cooker sambar recipe. With just a few minutes of hands on time, this is a keeper recipe. Great with rice or idli!!

Author: Pavani

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Cook ModePrevent your screen from going dark

Prep Time: 10 mins

Cook Time: 30 mins

Cooking Time:: 6 hrs

Total Time: 6 hrs 40 mins

Course: soups stews

Cuisine: south indian

Servings: 8 servings

Ingredients

1x2x3x

• ½ cup Red Lentils/ Masoor dal
• 1 Medium Onion, thinly sliced
• 1~2 Green Chilies
• 1 cup Bottle gourd or zucchini, thinly sliced
• 1 Medium Potato, peeled and thinly sliced
• 1 Medium Carrot, peeled and sliced
• 1 cup Tomato puree*
• 1~2 tablespoons Sambar powder
• ½ teaspoon Turmeric
• To taste Salt
• 4~5 cups Water
• 1~2 tablespoons Tamarind paste

For Tempering:

• 2 tablespoons Oil
• 1 teaspoon Mustard seeds
• 1 teaspoon Cumin seeds
• 2~3 Dry red chilies
• 6~8 Curry leaves

Instructions

• Combine lentils, onion, green chilies, veggies, tomato puree, sambar powder, turmeric, salt and water in the slow cooker. Cook on Low for about 6 hours or on High for 4 hours.
• By the end of the cooking time, dal & veggies should be cooked through. Stir in the tamarind extract. Taste and adjust the seasonings. Cook for another 30 minutes on High.
• Heat oil in a small saucepan, add the mustard, cumin seeds, dry red chilies and cook till the seeds start to splutter. Add the curry leaves and cook for another minute. Pour the tempering in sambar and mix well. Serve hot with rice or idli.

Notes

• You can use moong dal instead of red lentils to make sambar.
• If you don't have canned tomato puree on hand, blend 2~3 fresh tomatoes and use.
• You can add any combination of veggies. Some of my favorites are onion, bottle gourd or zucchini, potato, carrot and bell peppers. Choose veggies that cook easily.
• Store leftover sambar in an airtight container for up to 3 days in the fridge. It might thicken as it sits, so add some water to loosen and adjust seasoning.
• You can also freeze sambar for up to 2 months. Thaw in the fridge overnight and then reheat either in the microwave or on the stove.

Nutrition

Calories: 129kcal | Carbohydrates: 19g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 63mg | Potassium: 474mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1542IU | Vitamin C: 30mg | Calcium: 35mg | Iron: 2mg

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