Sambhar

Sambar is a hearty South Indian lentil stew made with toor dal (pigeon peas), tamarind, and a medley of vegetables like carrots, potatoes, and drumsticks, all flavored with sambar powder and spices. Typically served with rice, dosa, or idli, it offers a perfect balance of tangy, spicy, and savory flavors.

Prep Time: 10 minutes
Cook Time: 35 minutes

Total Time
45 minutes

Servings: 4

Cuisine: Indian
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✦Ingredients ➦Instructions
  • For the Masala
  • 3 tbsp Coriander seeds
  • 1 tbsp Cumin seeds
  • 2 tbsp Urad dal
  • 1 tbsp Chana dal
  • ½ tsp Fenugreek seeds
  • 5-6 dry Red chillies
  • 1 ½ tbsp Oil
  • ½ tsp Asafoetida
  • 1/4 cup fresh Coconut, white part, grated
  • ¼ cup Water
  • For Sambar
  • ½ cup Toor Dal
  • 2 cups Water
  • Salt to taste
  • ½ tsp Turmeric powder
  • ¼ tsp Red chilli powder
  • 2 cups Water
  • 2 Drumsticks, remove edge and cut into 1 inch long
  • 2 cups Pumpkin, peeled, cut into cubes
  • 4-5 Aubergine, cut into quarters
  • 4-5 Okras, cut into 1 inch
  • ¼ cup Tamarind pulp
  • Salt to taste
  • 4 heaped tbsp Sambar Masala
  • 2 tbsp Jaggery, grated
  • For tempering
  • 2 tbsp Oil
  • 1 tsp Mustard seeds
  • Pinch of Asafoetida
  • 2 dry Red chillies, broken
  • 2 sprig Curry leaves
    • For Masala
    1. In a plate take, coriander seeds, cumin seeds, urad dal, chana dal, fenugreek seeds and dry red chilli.
    2. Heat oil in a pan, add all dry spices and dal saute well.
    3. Add asafoetida and saute it well. Add fresh coconut and mix everything well, add little water to make a paste.
    4. Transfer this mixture into a grinder and grind it into a smooth paste.
    5. Transfer the paste into a bowl and keep it aside for future use.
    • For Sambar
    1. In a pressure cooker, add toor dal, water as required, salt to taste, turmeric powder and red chilli powder.
    2. Cover it with the lid and pressure cook until it’s done.
    3. In another saucepot, add 2 cups of water. Drumstick, salt to taste, pumpkin and cook for 5-6 minutes.
    4. Now , add aubergine, okra, cooked toor dal and mix well.
    5. Add a little water, tamarind pulp, salt to taste and prepare sambar masala and mix everything well and let it cook for 5 minute on medium flame.
    • For Tempering
    1. Heat oil in a pan.
    2. Add mustard seeds, asafoetida, dry red chillies and curry leaves. Let them splutter.
    3. Pour this tempering over the prepared sambar and mix well.
    4. Finally, add chopped jaggery and give a nice stir.
    5. Once the sambhar has reached the correct thickness, turn off the flame and serve hot along with rice.
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