If you love the flavorful sambar served in South Indian restaurants, this recipe is just for you! It pairs perfectly with idli, dosa, medu vada, or even plain rice.
Ingredients:
Toor dal (Split Pigeon Peas) – 1 cup (approx. 150 grams)
Water – 1.5 to 2 cups (for cooking the dal)
Salt – as per taste
Turmeric powder – 1/4 tsp
Oil – 2 tbsp
Mustard seeds – 1 tsp
Fenugreek seeds – 1/2 tsp
Dry red chilies – 2 to 3
Green chili – 1 (finely chopped)
Curry leaves – 10-12
Asafoetida (hing) – 1/4 tsp
Onion – 1 (sliced)
Tomatoes – 2 (chopped)
Carrot – 1 (chopped into small pieces)
Pumpkin – 10-12 small pieces
Brinjal (Eggplant) – 10-12 pieces
Drumsticks (moringa) – 8-10 pieces
Kashmiri red chili powder – 1/2 tsp
Sambar masala – 2 tsp (any brand)
Tamarind water – 4-5 tbsp
Jaggery – small piece (adjust to taste)
Sliced onions – 1/2 onion
Fresh coriander leaves – for garnish
Method:
1. Cook the Dal:
Soak toor dal for 30 minutes.
In a pressure cooker, add soaked dal, water, salt, and turmeric.
Cook for 3 whistles or until the dal becomes soft and mushy.
2. Prepare the Tempering (Tadka):
Heat oil in a pan.
Add mustard seeds and let them crackle.
Add fenugreek seeds, dry red chilies, chopped green chili, curry leaves, and asafoetida.
Sauté for 20–30 seconds.
3. Cook Onions & Tomatoes:
Add sliced onions and sauté for 2-3 minutes until translucent.
Add chopped tomatoes and cook until they turn soft (about 3-4 minutes).
4. Add the Vegetables:
Add carrots, pumpkin, brinjal, and drumsticks.
Stir for 1-2 minutes.
Add salt to taste, red chili powder, and sambar masala.
Mix tamarind water and some extra water. Cook on low flame for 3-4 minutes.
5. Combine Dal & Veggies:
Gently mash the cooked dal (do not blend it).
Add the dal to the vegetable mixture.
Mix in a small piece of jaggery and stir well.
6. Final Boil:
Boil the sambar on high heat for a minute, then simmer for 3-4 minutes.
Garnish with chopped coriander leaves.
Serving Suggestions:
Serve hot with idli, dosa, medu vada, or steamed rice for a complete South Indian meal experience.
Pro Tips:
Do not over-mash the dal, it affects the texture of sambar.
Cook vegetables separately from the dal to avoid overcooking.
Don't skip asafoetida and jaggery – they enhance the depth of flavor.
Maintain a medium consistency – neither too thick nor too runny.
Stay healthy, eat flavorful!
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