Sambar (dish)
Sambar  (, romanized: Sāmbār) is a lentil-based vegetable stew, cooked with pigeon pea and tamarind broth. It is popular in South Indian, Sri Lankan and Maldivian cuisines. The stew has been adapted into Burmese cuisine as a popular accompaniment to Burmese curries. History 

According to food historian K. T. Achaya, the earliest extant mention of sambar in literature can be dated to the 17th century in Tamil Nadu. The word sambar () stems from the Tamil word champāram (). A Tamil inscription of 1530 CE, shows the use of the word champāram in the sense of meaning a dish of rice accompanying other rice dishes or spice ingredients with which a dish of vegetable rice is cooked:

Another story about the origin of sambar states that the recipe for sambar can be traced to Maratha ruler Chhatrapati Sambhaji Raje Bhonsale who attempted to make dal for himself when his head chef was away. He loved his own concoction which was then referred to as 'Sambar'. Regional variations 
Sambar is variously called thizone chinyay hin (သီးစုံချဉ်ရည်ဟင်း; ), thizone pe kala hin (သီးစုံပဲကလားဟင်း, ), or derivatives like thizone hin or pe kala hin in the Burmese language. The Burmese version incorporates dried salted fish and a variety of vegetables including eggplants, okra, moringa, gourd, green beans, and potatoes in a soup base of pureed chickpeas, which is seasoned with ripe tamarind, curry leaf, pyindawthein leaf, masala, cumin, chilies, onions and garlic. In southern states of India namely Karnataka, Andhra Pradesh, Telangana, Kerala and Tamilnadu, Sambar is made using different vegetables, fruits along with lentils or coconut. Each region has its own version of making sambar even though same vegetables is used, the condiments and ingredients and the way of making differ regionwise. In Tulu speaking areas of coastal Karnataka coconut is predominantly used to prepare Koddel(Sambar).The grated coconut is ground with spices to form a paste which is added to vegetables boiled. 