Sambhar | How to make Sambhar

Name: Sambhar
Cook time: 45 min
Total time: 45 min
Yield: 5 people
Ingredients: Tovar/arhar dal (soaked for 30 minutes) - 1 cup; Mix vegetables chopped - 1 cup; Fresh tamarind pulp - 1 tbsp; Turmeric powder - 1/2 tsp; salt to taste; water - 2.5 cups; For the Tempering: 3 tbsp - oil; 3 - dry red chilies; 1 tsp - mustard seeds; tsp - Everest hing; 12 to 15 - curry leaves; tsp - ginger grated; cup - chopped tomatoes; cup - chopped onions; tsp - red chili powder; 1 & 1/2 tbsp - sambhar masala; Finely chopped coconut (optional)

By Manisha Goyal | 12th Oct 2015 |

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Sambharby Manisha Goyal

Prep Time
0
mins
Cook Time
45
mins
Serves
5
People

1474 saves

10 reviews

232 likes

Video for key ingredients

About Sambhar Recipe

Sambar is basically a lentil based vegetable stew which is popularly made in all parts of India. It’s my comfort food and when it’s made by my momma, I can have it all day long. It tastes best when piping hot and yes make some in advance, that’s the secret to a tastier sambar. So, here's the perfect recipe for Sambar, full of flavors which is tasty and delicious.

Sambhar

Ingredients to make Sambhar

Tovar/arhar dal (soaked for 30 minutes) - 1 cup
Mix vegetables chopped - 1 cup
Fresh tamarind pulp - 1 tbsp
turmeric powder - 1/2 tsp
salt to taste
water - 2.5 cups
For the Tempering: 3 tbsp - oil
3 - dry red chilies
1 tsp - mustard seeds
tsp - Everest hing
12 to 15 - curry leaves
tsp - ginger grated
cup - chopped tomatoes
cup - chopped onions
tsp - red chili powder
1 & 1/2 tbsp - sambhar masala
Finely chopped coconut (optional)

How to make Sambhar

Soak the dal for 30 minutes and rinse it well.
In a pressure cooker, add dal, chopped vegetables, salt, turmeric powder and water. Cook for 5-6 whistles on a medium flame.
Now in a kadhai, heat some oil. Add mustard seeds, dry red chilies, hing and curry leaves.
Now add onions and ginger, saute till they turn pink. Add tomatoes. Let them cook till mushy. Add in the pressure cooked dal.
Add sambhar masala, chili powder, tamarind pulp. Stir well.
Add enough water to get the required consistency. Cook for more 10 minutes, stirring well. Add chopped coconut.
Serve hot with steamed rice, idli or dosa.

My Tip:

I have finely chopped the vegetables as my kid just picks them out of the dal if visible. You can add the spices according to your preference. Add 3-4 tbsp of coconut chutney to the sambhar at the last stage, which takes the taste to a new level. This is not an authentic recipe. This is the version my mom has been making all these years and I just love it.