Sambar is a delicious richly flavored lentil and vegetable stew, native to South India. Many versions of sambar exist, and each one is just as delicious as the other one. The key for a flavorful sambar is a good sambar masala. Like there exists many versions of garam masala powder, similarly every South Indian household has their own version of the sambar masala. I have always only used the ready made MDH Sambar masala powder that is easily available in stores. But I really loved Padma’s Sambar and since then I have only been using her sambar masala to favor mine. I was so glad to discover the right sambar masala for me.

Idli served along with Sambar

Warm Sambar is a delicious accompaniment to South Indian classics like idli, wada, dosa, or just along with plain simple rice, etc. Today I have made Okra Sambar because I had only okra at hand, but the mixed vegetable sambar is the conventional and most delicious. The addition of a variety of vegetables add their own flavor to the spicy and aromatic sambar. Tamarind is the traditional souring ingredient used, but if unavailable you can use lemon juice.

Sambar – Spicy Lentil and Mixed Vegetables Stew
Adapted from here


Toor dal – 1 cup
Tomato – 1, large, chopped
Green chillies – 4, chopped
Turmeric powder – 1/4 tsp
Canola oil – 3 1/2 tbsp
Mustard seeds – 3/4 tsp
Cumin seeds – 3/4 tsp
Dry red chillies – 4, each broken into half
Curry leaves – 3 sprigs
Mixed Vegetables – 2 cups (chopped/cubed: brinjal, potato, taro root, bottle guard, radish, zucchini, okra, drumsticks, french beans, carrot, pumpkin, beetroot, etc; peeled & whole pearl onions/shallots; cauliflower or brocolli florets) (I used only okra – 340 gms) (also I did not have shallots so I used 1 large sliced onion instead)
Thick Tamarind pulp – 5 tbsp
Jaggery/gud – 1 tbsp, grated
Cilantro – 2 tbsp, finely chopped
Salt – to taste
Red chilli powder – 2 tsp
Sambar masala:
2 tsps of bengal gram/chana dal
2 tsps of black gram/urad dal
2 tsps of cumin seeds/zeera
3 tsps of coriander seeds/dhaniya
½ tsp black peppercorns/kali mirch
½ tsp of fenugreek seeds/methi
4 dry red chillies/sukhi lal mirch
¾ cup dry desiccated coconut/khopra

Delicious Warm Sambar


1. In a non stick frying pan dry roast all the spices separately under the heading sambar masala until they are just a few shades darker. Transfer all the roasted spices to a spice grinder and add a little water and grind to a smooth paste. Keep aside. This is the sambar masala.
2. Wash toor dal in several changes of water. Soak it overnight or for 2-3 hours in surplus fresh cool water. Drain, and wash in several changes of water. Add the washed and soaked toor dal to a pressure cooker. Add 1/2 tbsp oil, chopped tomato, green chillies, turmeric powder and 3 cups of water. Close the lid and pressure cook until the dal is mushy. Using a whisk or a dal ghotni or an immersion blender, blend the dal into a paste. Keep aside.
3. In a large saucepan at medium high heat, add the remaining oil. As soon as it is warm, add the mustard seeds and cumin seeds. When they begin to crackle add the curry leaves and dry red chillies. (If you do not have pearl onions or shallots in hand, add the sliced onions and sauté them until they are pink). Immediately add the prepared mixed vegetables and mix well. Add salt and red chilli powder. Lower the heat to medium and pour in two cups of water. Cover with a lid and let cook until the vegetables are tender crisp, about 5 minutes. Add the tamarind paste and grated jaggery. Now add the toor dal paste prepared earlier along with chopped cilantro and sambar masala. Mix well. Add water to give it a thin consistency. Half cover with a lid and allow it simmer for around 15 minutes more until the vegetables are soft and a good aroma fills your kitchen. Stir frequently and well, as the toor dal tend to sink to the bottom and stick. Serve warm along with plain rice, or dosa, or idli, or wada.


7 thoughts on “Sambar

  1. Asalamwallikum

    I am from Hyderabad.
    This really looks yummy.I live in Sydney and the tamarinds we get here are with seed/without seed but they make the daal look black or dark.
    It actually change the color o the daal even for my khatti daal.I have tried using all the nuskas to avoid it but still it does.

    My question is can we use lime juice instead of tamarind or is there any way.

  2. Dear Mona,

    Some more queries…

    1. I see that you have skipped the tadka / baghaar / poppu….

    Is that by accident or design? Will we get that quintessential sambhar taste without the tempering…

    2. Shallots – are they part of the 2 cup vegetables or are they separate?

    I apologize for the minutiae but I like to replicate recipes the way they were made the first time.



    Aseem, here are your answers:
    1. I havent added a seperate baghaar, but I did the baghaar in the beginning of the step 3 in the recipe.
    2. Shallots/Pearl onions are part of the 2 cups vegetables.

  3. Salaam,

    masahAllah it looks sooo good 😀 I was wondering if you can please post dosa recipe in future iA:)jazakAllahkhayr.

    WaAlaiKumAsSalaam Rabiya, your request is duly noted.

  4. Mona,how are you? This looks yumm 🙂
    The mercury is rising in Hyderabad, please do some posts for this kind of weather.

    AsSalaamAlaiKum Uzma, alhamdulillah I am doing well. Inshallah will try.

  5. Dear Mona,

    Couple of queries…

    1. We get tamarind with seeds in South Africa… what sized ball must I take and add that in how much warm water to make the quantity suggested by you

    2. I see that you are not using any hing (asafoetida) in your sambhar… I have never had sambhar without hing… So, is that a slip or is this a new thing?…

    3. Vegetables – what size must I cut them?

    4. Although I appreciate that salt is to taste, how much would you add for this quantity?

    Kind Regards,


    PS: your mirchi ka salan is a big hit in Johannesburg!

    Aseem, here are your answers:
    1. You can use a lime sized tamarind ball without seeds. However I suggest you go by your taste, add more if you desire.
    2. I do not like the smell of hing, so I do not use it in my cooking.
    3. Cut all vegetables in 2-3 inch size.
    4. I usually add about 1 1/2 to 2 tsps of salt.

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