Sambar or Sambhar is a stew made of pigeon peas and various vegetables. It has spicy-sour taste with a sweet hint of jaggery. It’s very popular especially in southern part of India and consumed along with preparations such as Idali and Medu Vada.
Stories say that it was innovated by Shahuji Raje in 17th century and the court named it “Sambhar” after guest of the day Sambhaji. Here is the recipe: