I received a sambar recipe request recently, and it got me excited! This is one of those dishes you can be sure is nutritious and yummy at the same time. Nothing beats idly/dosa with sambar for many South Indians. It can be enjoyed for all meals but is mostly had for breakfast. I have family visiting me, and we have been making sambar with rice for a few meals. It is a refreshing change from restaurant food. Try this the next time you want a homemade meal 🙂


  • Prep time – 20 minutes
  • Cook time – 40 minutes


  • Toovar dal – 2 cups 
  • Water – 4 cups
  • Red Onion (Chopped) – 1/2 cup
  • Tomatoes (Chopped into large cubes) – 2
  • Potato (Small Cubes) – 1/2 cup
  • Cucumber (1-inch Pieces) – 1 cup
  • Brinjal (Cut into medium sized pieces) – 2
  • Drumstick (1-inch Pieces) – 3
  • Small Carrot (Cut into medium sized pieces)  – 1
  • Curry leaves – 10
  • Mustard seeds – 1/4 tsp 
  • Tamarind – size of a small lemon
    • Soak the tamarind in some warm water and mix together. Then strain out the tamarind and use the tamarind water for the sambar
  • Asafoetida – 1/8 tsp
  • Sambar Powder – 2 tbsp
  • Turmeric powder – 1/4 tsp 
  • Dry red chillies – 2 
  • Oil for seasoning – 2 tbsp 
  • Salt to taste
  • Coriander Leaves for Garnish


  1. In a pressure cooker, add the toovar dal, turmeric powder, asafoetida, and water. Pressure cook until the dal has turned soft
  2. Add the vegetables, salt, and sambar powder. Cook until the vegetables are soft and done
  3. Mix the sambar and add the tamarind water. Let the sambar cook for 5 minutes
  4. Meanwhile, heat the oil in a small pan. Add the mustard seeds, onions, dried red chilly, and curry leaves. Saute this till the onions turn golden brown and then pour over the sambar
  5. Garnish with coriander leaves and serve warm 🙂



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