Other Recipes

Panakam

Panakam

Cool down and feel refreshed with a glass of naturally sweet and spiced Panakam. Made in minutes with jaggery, pepper, and cardamom, this traditional drink

View Recipe »
Phirni

Phirni

There’s nothing like a chilled bowl of Phirni to end the day on a sweet note. Creamy, comforting, and made with love, this recipe is

View Recipe »
Semolina Balls

Semolina Balls

Looking for a light, satisfying snack that’s easy to make? These soft and spiced Semolina Balls are just the thing. Perfect for evening chit-chat sessions

View Recipe »
Onion Pakoda

Onion Pakoda

Elevate your evening chitchat sessions with your family by serving a plate full of crispy, piping-hot Onion Pakodas. Here’s an easy recipe that will help

View Recipe »
Mushroom Fry

Mushroom Fry

Description: If you want to prepare a wholesome yet satisfying dinner delicacy, then Mushroom Fry is a dish that is sure to leave your guests

View Recipe »
Sambar

Sambar

Pinterest
Twitter
Facebook
Email

YIELDS

1 Serving

PREP TIME

10 mins

COOK TIME

50 mins

TOTAL TIME

1 hr

Ingredients

For Dal:
Ingredients For Tempering:
Ingredients For Sambar Powder:

Method

For Sambar Powder:
1.Dry roast all the ingredients on medium flame until aromatic. Keep aside and allow it to cool.
2.Grind these spices into a fine powder with the help of a mortar or a blender. Your Sambar powder is ready; you can make extra powder and store it in a jar for later use.
Method For Dal:
3.Pressure cook the Toor Dal with salt and turmeric powder for 3-4 whistles.
4.After the dal is fully cooked, mash it with a masher or ladle.
5.In a deep pan, heat oil and saute onions till translucent. Now add all other vegetables and saute for 2 minutes.
6.Add chili powder and stir for one minute. To this, add 5 cups of water, tamarind paste, sambar powder, and jaggery. Let it boil for 2-3 minutes.
7.Check if all the vegetables are cooked; now add the mashed dal and stir it. Add coriander leaves and let the dal simmer for 5 minutes.
Method For Tempering:
8.In a small pan, heat oil and add mustard seeds, cumin, fenugreek seeds, asafoetida, and curry leaves.
9.After the spices pop and the curry leaves are crisp, transfer this tempering into the sambar dal pan.
10.Sambar is ready to be served with idli, dosa, uttapam, or rice.