South Indian


5/5 - (4 votes)

Sambhar is a very popular South Indian dish prepared using yellow lentils (Toor dal) cooked in a broth of fresh veggies, tamarind and masala. Sambhar can be made with a wide variety of vegetables. It is served with steamed rice or even as a side dish for idli, dosa. Sambhar with rice is one of the main courses in everyday South Indian meals.

Preparation Time: 15mins  ∏  Cooking Time: 35mins  ∏  Servings:3-4 persons

Level:Intermediate(Medium)  ∏  Measurement: 1 Cup ≡ 250 ml ≡ 250gm


  • 1 Cup (250gm) Toor dal (Arhar dal)
  • 1/4 cup bottle gourd (Lauki) chopped
  • 1/4 cup green beans chopped
  • 1 large size onion chopped (slices)
  • 1 large size tomato chopped
  • 7-8 drumstick pieces (2inch long)
  • 3-4 green chillies chopped (slits)
  • Coriander leaves -fistful (finely chopped)
  • 1 teaspoon mustard seed
  • 1/2 teaspoon fenugreek (methi) seeds
  • 2 whole dry red chilly
  • 10-12 curry leaves
  • 1 pinch Asafoetida (Hing)
  • 2 teaspoon sambhar masala powder
  • 1 teaspoon seedless tamarind
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon red chilly powder
  • 1-2 teaspoon oil
  • Salt as per taste


How to make Sambhar:

Step1: Soak seedless tamarind in the warm water and let it rest for 15-20 minutes.Wash toor dal and add it in pressure cooker with 2 cup of water, 1/2 teaspoon turmeric powder and Salt as per taste. Pressure cook it for 3-4 whistle on medium flame. Dal should be soft, mushy and cooked well.

Step2: In the meanwhile when dal is cooking we can chop all the vegetables. You can add any vegetables of your choice like brinjal, bhindi, carrot, cauliflower etc. But do not add too many vegetables, then you will end up having more vegetables and very less sambhar. So use just 1-1/2 cup of mixed vegetables.

Step3: Turn on flame and heat a large pan. Add around 3 cup of water and let it boil. Then add all the chopped veggies along with 1/2 teaspoon turmeric powder, 1/2 teaspoon red chilly powder and salt as per your taste (Note: we have also added salt while cooking dal). Cover and let it cook for about 10 minutes on medium flame till all the veggies are soft and cooked well.

Step4: In the meanwhile when veggies are getting cooked we will check the cooke toor dal. Mash it into a smooth paste with the help of the laddle. Mash the soaked tamarind and remove the pulp using strainer.

Step5: When veggies are soft and cooked, add toor dal. Mix it well with the veggies and let it boil for 4-5 minutes.

Once sambhar starts boiling add 2 teaspoon sambhar powder. And let it boil for 2 minutes, then add tamarind paste. Check the salt, tamarind and masala, add if required. Turn off the flame.

Step6: Now we will prepare the tempering. Add 1-2 teaspoon oil in a tadka pan, then add mustard seed and let them crackle. Then add fenugreek seed along with hing and saute it for a while. Add red chilly along with curry leaves and roast the tempering till it turns golden in colour. Turn off the flame.

Pour the tempering on to the steaming hot Sambhar. Cover and let it rest for 3-4 minutes so that flavors of tempering get infused in the sambhar.


Sambhar is ready. Garnish with coriander leaves and serve with steamed rice, dosa or idli.


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