Sambar is most frequently made dish in homes of South India. Tangy and spicy dish; Easy to make; Loads of vegetables can be added; Can add pulses too.


  • 1 and ½ cups of Toor Daal
  • 2 TSP of Turmeric Powder
  • ¼ TSP of Asafoetida
  • 1 TBSP of Salt
  • Small Lemon Sized Tamarind
  • 2 TBSP of Curry Leaves
    Combination of Vegetables : My pick :

  • 7-8 pieces of Red Pumpkin,
  • 6-7 Beans,
  • 2 TBSP De-shelled Field Beans (Avarekayi),
  • 2 Small sized Potatoes
    For Masala :

  • ¼ TSP of Asafoetida
  • 1 TSP of Oil (Very Important)
  • 1 TBSP of Dhaniya
  • ½ TBSP of Channa Daal
  • 1 TSP of Fenugreek Seeds
  • 6 Nos. of Red Chillies (3 Guntur + 3 Byadagi)
    For Seasoning:

  • 1 TSP of Sunflower Oil (Instead use Ground Nut Oil or Coconut Oil)
  • 2 TSP of Mustard Seeds

Soak Tamarind in water for about half hour, so that it becomes soft. Cook Toor Daal thoroughly (3-4 whistles in prestige pressure cooker) with 2 and ½ cups of water and  1 TSP Turmeric Powder. Set it aside once the cooker cools. Squeeze out the juice from soaked Tamarind. Cook all the vegetables in the vessel in which you are planning to make Sambar with Tamarind juice, 1 TSP of Turmeric Powder and ¼ TBSP of Salt. Make sure the vegetables are completely immersed in Tamarind juice, add water if need be. Make sure the vegetables are not over cooked.
Add all the ingredients for Masala, and roast till the Channa Daal turns golden brown and the fragrance of Dhaniya comes out. Grind this Masala, with a little water, into a coarse paste. Set it aside.
Now is the time to combine all. First, add cooked Daal, ¾ TBSP of Salt and Curry Leaves to the vegetables mixture which is boiling. Once the mixture comes to boil, add the Masala paste. Let the mixture combine (but not Boil). Add water if you need the Sambar to be watery at this stage.
Heat 1 TSP oil for seasoning, in a small pan, and add the Mustard Seeds. Let it splutter, and now add it to the Sambar. Now the delicious Sambar is ready!
About Serving
Sambar can be eaten with hot rice and roasted Papad/Happalams/Pappadams. Tastes equally delicious with Idlies, Dosas and also as accompaniment to plain curd rice.