I think no South Indian meal is complete without Sāmbhar (सांभर). Very easy to make, no tuff cooking, no such a particular ingredient requires. You can make it with any such number of veggies but if want traditional Sāmbhar then you need to follow the recipe or make it in their style.

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Serves 5


20 minPrep Time

25 minCook Time

45 minTotal Time

plus Sāmbhar Save Recipe



  1. Roast Bengal gram (चना दाल), husked split black gram (धूलि उड़द की दाल), yellow lentils (अरहर दाल), rice (चावल), coriander (धनिया) seeds, 1 tsp. mustard seeds (सरसों), peppercorns (साबुत काली मिर्च), cumin (जीरा) seeds, fenugreek (मेथी) seeds, asafoetida (हींग), dry curry leaves (सूखा करी पत्ते) & dry red chilli (सूखी लाल मिर्च). Cool and grind in grinder to a powder. Mix well with turmeric (हल्दी). Keep Sāmbhar masala aside.
  2. Cut pumpkin (कद्दू), french beans (हरी फलियां), potatoes (आलू), brinjal (बैंगन), carrot (गाजर), onions (प्याज़) and tomatoes (टमाटर). Keep vegetables aside.
  3. Soak tamarind (इमली) in water for 10 minute and reduce is juice by mish- mash process. Strain this water. Repeat this process twice. Keep this tamarind (इमली) water aside.
  4. Cook pigeon peas (तुअर दाल) with salt in a pressure cooker and mesh it.
  5. Now add Sāmbhar masala, sugar (चीनी) and vegetable; including onions (प्याज़) and tomatoes (टमाटर). Cook till the vegetables are tender. Now add tamarind (इमली) water.
  6. In other pan heat oil; add 1 tsp. mustard seeds (सरसों), when start crackling add green curry leaves (हरा करी पत्ते). Turn this pan around 2-3 times and pour this into pigeon peas (तुअर दाल) mixture. Bring it to boil and then cook it simmer for 5 minutes.
  7. Garnish with chopped coriander leaves (हरा धनिया) & grated fresh coconut (ताजा नारियल). Serve hot with rice, idli, dosa or vada.
Cuisine: South Indian | Recipe Type: Main Course

Image courtesy of Bill Scott via flickr.com

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