Rhubarb Lentil Soup-Sambar

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Rhubarb Lentil Soup-Sambar

This rhubarb lentil soup, known as sambar, puts a seasonal rhubarb harvest to good use — its natural tartness even means you can skip the tamarind and tomato found in traditional versions.

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Rhubarb produce is in season just once a year, and when a garden produces one variety in abundance, it’s worth making the most of it. Rhubarb is incredibly versatile, and getting creative with the harvest is part of the fun. This delicious rhubarb lentil soup, called sambar, is a great accompaniment for rice, or even quinoa.

What Is Sambar?

Sambar is a traditional South Indian stew made with lentils, vegetables and tamarind. The seasoning typically includes sambar powder — a coarse spice mix of roasted lentils (usually tur dal), dried whole red chilies, fenugreek seeds, coriander seeds, asafoetida and curry leaves. Regional variations bring in cumin, black pepper, grated coconut, cinnamon, or other spices.

Where This Recipe Came From

This particular version came from an aunt who was also growing rhubarb in her garden. It turned out so delicious that it’s been a regular here for more than a decade now, pairing beautifully with rice, quinoa, dosas and idlis. It’s one of the small perks of growing your own produce — enjoying it fresh, only when it’s actually in season.

How to Make Rhubarb Lentil Soup-Sambar?

Ingredients List

3 stalks rhubarb, chopped
1 cup tur dhal
Mustard seeds, cumin seeds
A pinch of asafoetida
2 tsp sambar powder
½ tsp turmeric powder
2 tsp jaggery (optional)
1 onion, curry leaves, cilantro

Cooking Instructions

Cook the Dhal:
Soak the tur dhal for about 2 hours, then drain and add fresh water — about three times the volume of dhal. Add a pinch of turmeric and a small teaspoon of oil, and cook until soft and almost mushy.
Start the Base:
Heat a heavy-bottomed pot and add the oil.
Cook the Rhubarb:
Add the rhubarb, then the powdered spices. Mix well, add a little water, cover, and cook for about 10 minutes.
Combine:
Add the cooked dhal along with enough water to reach a pouring consistency.
Sweeten:
Stir in the jaggery and half of the chopped cilantro leaves.
Finish:
Boil for about 10 minutes, then add the salt and the remaining cilantro leaves. Remove from heat and serve hot with rice or your preparation of choice.

Serving Suggestions

This sambar pairs well with a range of South Indian staples. Try it:

With rice: the most common pairing.
With quinoa: a modern twist that works just as well.
With dosas or idlis: a classic South Indian breakfast combination.

Tips for Rhubarb Sambar

Skip the tamarind and tomato: rhubarb’s natural tartness means you don’t need to add either, unlike most traditional sambar recipes.
Soak the lentils: tur dhal contains phytic acid, so it’s best to soak it for about 2 hours and discard the water before cooking.
Soak well to save time: a good soak also cuts the cooking time roughly in half.

A Note on the Jaggery

Jaggery — also known as unrefined cane sugar in India — is used here, but if you don’t have it on hand, plain unrefined cane sugar works as a substitute too.

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Recipe Card

Rhubarb Lentil Soup-Sambar

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Total Time: 70
Yield: 4 servings 1x
Diet: Vegan

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Description

A South Indian-style lentil sambar made tart and tangy with seasonal rhubarb instead of tamarind — a great match for rice, quinoa, dosas, or idlis.

Ingredients

Scale

3 stalks rhubarb, cut into about 4cm pieces
1 cup tur dhal
1 teaspoon mustard seeds
1 teaspoon cumin seeds
A pinch of asafoetida
1 to 2 teaspoons salt
1 tablespoon oil or ghee
2 teaspoons sambar powder
½ teaspoon turmeric powder
2 teaspoons jaggery (optional)
1 medium onion, finely chopped
A few fresh curry leaves
Fresh cilantro leaves, to taste

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Instructions

Cook the Dhal:

Soak the tur dhal for about 2 hours, then drain and add fresh water — about three times the volume of dhal. Add a pinch of turmeric and a small teaspoon of oil, and cook until soft and almost mushy.
Start the Base:

Heat a heavy-bottomed pot and add the oil.
Cook the Rhubarb:

Add the rhubarb, then the powdered spices. Mix well, add a little water, cover, and cook for about 10 minutes.
Combine:

Add the cooked dhal along with enough water to reach a pouring consistency.
Sweeten:

Stir in the jaggery and half of the chopped cilantro leaves.
Finish:

Boil for about 10 minutes, then add the salt and the remaining cilantro leaves. Remove from heat and serve hot with rice or your preparation of choice.

Notes

Rhubarb’s tartness means no tamarind or tomato is needed. Soak the tur dhal for about 2 hours and discard the water before cooking — this reduces phytic acid and cuts the cooking time roughly in half.

Prep Time: 40
Cook Time: 30
Category: Soups
Cuisine: Indian

Nutrition

Serving Size: 4
Calories: 270
Fat: 10

Frequently Asked Questions

Do You Need Tamarind for Rhubarb Sambar?

No — rhubarb’s natural tartness replaces the need for tamarind or tomato, which are used in most traditional sambar recipes.

Why Soak the Lentils Before Cooking?

Tur dhal contains phytic acid, so soaking for about 2 hours and discarding the water makes it easier to digest — it also cuts the cooking time roughly in half.

Can You Substitute the Jaggery?

Yes — plain unrefined cane sugar works well in place of jaggery.

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