Legend has it that the first ever dish of Sambar originated in the kitchen of Shahuji, the ruler of Tamil Nadu in the south part of India in the 18th century. Sambar actually owes its self to a resourceful chef who substituted Kokum, a sour pod, with Tamarind pulp when kokum was not available. Shahuji experimented with the dish and served it to his cousin, Sambhaji who was visiting him at the time. The royal family enjoyed the dish so much that it named it Sambar after the guest of the day.
Ingredients needed: toor dal, turmeric, tamarind, salt, mustard seed, red chili, curry leaves and optional coconut and jaggery.