Sambar
Sambar is a lentil-based vegetable stew, cooked with pigeon pea and tamarind broth. It originates in South Indian cuisine and is popular in other parts of India. The recorded history of Sambar is vague. According to food historian K. T. Achaya, the earliest extant reference to sambar, as "huli", can be dated to the 17th century in present-day Karnataka. Kanthirava Narasaraja Vijaya, a 1648 text by the Kannada scholar Govinda Vaidya, mentions huli saaru (literally "sourness"), a curry similar to the modern sambhar, made with vegetables and toor dal.
Source: Wikipedia
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