Made with love and everyday ingredients, Mala Flavors' recipe brings the kind of fluffiness and taste that feels just like home. With simple tricks and easy steps, it’s a breeze to get it just right.
When it comes to South Indian cuisine, Sambhar is more than just a dish—it’s comfort in a bowl. Whether paired with idli, dosa, rice, or vada, sambhar brings warmth and tangy joy with every spoonful. Let’s dive into how you can prepare this flavorful, nutritious lentil and vegetable stew at home—just like it’s made in a traditional South Indian kitchen.
Sambhar Recipe
Course: Default, Healthy Recipes, IndianDifficulty: EasyServings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
- For the Dal
1 cup toor dal (split pigeon peas)
¼ tsp turmeric powder
2½ cups water
- For the Vegetables
1 drumstick (cut into pieces)
1 small carrot (sliced)
1 brinjal (eggplant) (diced)
1 tomato (chopped)
5-6 shallots or 1 medium onion (peeled and halved)
1-2 green chillies (slit)
Salt to taste
- For the Tamarind Pulp
1 small lemon-sized ball of tamarind
½ cup warm water
- For the Sambhar Masala
2 tbsp oil
1 tsp mustard seeds
¼ tsp fenugreek seeds
A pinch of hing (asafoetida)
10-12 curry leaves
1 dry red chilli
2 tbsp sambhar powder (store-bought or homemade)
- Garnish
Fresh coriander leaves, chopped
Directions
- Cook the Toor Dal
- Wash the toor dal thoroughly.
- Pressure cook with turmeric and water for 3-4 whistles until soft.
- Once cooled, mash it well and set aside.
- Soak Tamarind
- Soak tamarind in warm water for 10–15 minutes. Squeeze and strain the pulp. Discard the residue.
- Cook the Vegetables
- In a large pan, add chopped vegetables with a pinch of salt and 1 cup of water.
- Cover and cook till they’re 80% soft.
- Add Tamarind Sambhar Powder
- Pour in the tamarind extract.
- Add sambhar powder and a bit more water if needed.
- Let it simmer for 10 minutes so the vegetables soak in the flavors.
- Mix in the Dal
- Add the mashed dal into the simmering mix. Stir well. Adjust salt. Let it simmer on low for 5–7 minutes.
- Tempering (Tadka) Time
- Heat oil in a small pan.
- Add mustard seeds, let them splutter.
- Add hing, fenugreek seeds, red chilli, and curry leaves.
- Pour this tempering into the sambhar. Mix and cover for a few minutes to lock in the aroma.
Serving Suggestion
- Serve hot with steamed rice, idli, dosa, or medu vada, and enjoy the soul-satisfying taste of South India.
Tips & Variations
- Homemade sambhar powder gives the best flavor. Try making a batch using roasted coriander seeds, dried red chilies, fenugreek, and toor dal.
- You can add veggies like pumpkin, ash gourd, or beans.
- A spoonful of ghee on hot sambhar gives it a divine aroma.
