Sambar Recipe


  • 250 gms- Dal Arhar (Toor Dal)
  • ¼ Tea spoons- Turmeric Powder
  • To Taste- Salt
  • 1 Teaspoon Garlic, chopped
  • 40 grams- Onion, sliced
  • 50 gms- Tomato, chopped
  • 30 grams- Carrot, sliced
  • 30 gms- Beans Cut Small
  • 50 grams- Pumpkin Red
  • 30 grams- Lauki, diced
  • 1 No- Drumstick, cut into pieces
  • 30 grams- Sambar powder
  • 40 ml- Tamarind pulp
  • 2 pinch- Asafoetida powder
  • 10 grams- Jaggery
  • As Required Water
  • 10 grams-Coriander, chopped


  • 30 ml –Refined Oil
  • 1 Teaspoon -Mustard Seeds
  • ½ Teaspoon –Cumin whole
  • 20 Nos- Curry leaves, 2 Nos- Red Chilli Whole (Round), 2 pinch- Asafoetida Powder.


  1. Wash and soak Arhar (Toor) Dal for half an hour.
  2. Take a pot, add water and add soaked dal. Add turmeric powder and salt. Bring to a boil. Cook until dal is done. Remove from fire and keep aside.
  3. Take a pan/kadhai and heat oil. Add mustard seeds, fenugreek seeds cumin and red chilli whole. When they crackle add sliced onions and sauté for one minute. Add Tomatoes and cook for two minutes.
  4. Now add all vegetables and stir cook for 5 minutes. Add required amount of water, and bring it to boil.
  5. Add sambar masala powder and salt. Simmer and cook till vegetables are done. Add tamarind water and jaggery. Check seasoning and adjust the water before finishing.
  6. Heat oil in another pan to prepare a tempering.
  7. Add mustard seeds, cumin, red chilli whole, curry leaves, and asafoetida powder. Cook for 30 seconds and add to the prepared sambar. Boil sambar for five minutes and remove from fire.
  8. Serve hot garnished with chopped fresh coriander.