Sambar is a necessary dish in South Indian delicacies, cherished for its rich flavors and nutritional advantages. This spicy lentil soup, packed with vegetables and aromatic spices, is a staple in many families.

Sambar Recipe:

Here’s the process of making the Sambar-


  • 1 cup Toor dal (split pigeon peas)
  • 1 medium-sized tomato, chopped
  • 1 medium-sized onion, chopped
  • 1 carrot, diced
  • 1 potato, diced
  • 5-6 drumstick portions (non-compulsory)
  • half of a cup of pumpkin, diced
  • 5-6 okra, chopped
  • 2 tbsp Sambar powder
  • 1/four tsp turmeric powder
  • Tamarind, a small lemon-sized ball soaked in water and juice extracted
  • Salt to flavor
  • Fresh coriander leaves for garnish


  • 2 tbsp oil (preferably coconut oil or vegetable oil)
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1/4 tsp asafoetida (hing)
  • 2 dried red chilies
  • 1 sprig of curry leaves


  • Prepare the dal: Cook toor dal in a pressure cooker with water, turmeric, and oil for 3 whistles.
  • Cook vegetables: Boiled chopped vegetables (except okra)with water, turmeric, and salt.
  • Combine dal and veggies: Add mashed dal to the veggies.
  • Add tamarind and spices: Tamarind extract, sambar powder, and salt. 
  • Prepare the tempering: Heat oil, add mustard seeds, cumin seeds, dried red chilies, curry leaves,f and asafoetida.
  • Final touch: Add tempering to the sambar and cook for five more minutes.
  • Garnish and serve: Garnish with coriander leaves and serve with hot idli, dosa, or rice.

For more tasty recipes like this visit our official website Swad Apna.

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