Sunday, July 12, 2009


Sambar is a south Indian dish and since I first tried it I started liking it more and more. It is served with rice and easy and quick to make. You can use almost any vegetables of your choice to make it. There are many different varieties of sambar and every person has her/his own version of making it. This recipe is how I make it at home and how we like it best.


- ½ cup Toor daal
- 2 cups mixed vegetables (potatoes, carrots, cauliflower, green beans, okra etc.)
- 1 inch piece ginger, finely chopped
- ½ Tsp. turmeric
- 1 medium onion, chopped
- 1 large tomato, chopped
- Pinch hing /asafoetida
- 1 Tsp. cumin seeds
- 1 Tsp. black mustard seeds
- 2 Tsp. sambar powder
- ½ Tsp. coriander powder
- ½ Tsp. tamarind paste
- 1 Tsp. brown sugar or jaggery
- Salt to taste
- 2 Tbsp. chopped coriander leaves
- 2 Tbsp. ghee or oil


In a pressure cooker cook daal and vegetables with salt, ginger, turmeric and 3 cups of water for 3-4 whistles. Wait for steam to release.
In a large pan heat ghee or oil and add cumin and mustard seeds. When they pop, add hing/asafoetida and onions. Fry till onions are translucent. Add the tomatoes, sambar powder, coriander powder and tamarind paste. Mix well. Cook till the tomatoes are mushy. Add the daal and vegetables along with cooking liquid and brown sugar/jaggery. Mix and let it come to a boil. Simmer for 4-5 minutes. Adjust water according to liking and let boil for some more minutes. The sambar will thicken with cooling. Add in the coriander leaves and serve.
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