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Sambar- I

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Side Dish
Cuisine South Indian
Servings 6 serving


  • 1 cup Pigeon pea lentil (Toor dal)
  • 1 - 1/2 teaspoons Tamarind paste
  • to taste Salt
  • 3 tablespoons Coriander leaves Chopped
  • 1 teaspoon Jaggery Grated (Optional)

For Tempering

  • 1 teaspoon Mustard seeds
  • 1 teaspoon Cumin seeds
  • pinch Asafoetida - a
  • 2 sprigs Curry leaves
  • 5 shallots Sliced
  • 1 - 1/2 teaspoons Red chilli powder
  • 2 teaspoons Coriander powder powder - (heaped)
  • 1/2 teaspoon Turmeric powder powder
  • 1/4 teaspoon Fenugreek powder


  • Cook the lentils with adequate water, till just done.
  • Tip in the vegetables and salt.
  • Cover and cook till the vegetables are done. (If you prefer firm lentil in your sambar, you may cook the vegetables along with the lentils in one go.)
  • Put the chilli powder, turmeric powder, coriander powder and fenugreek powder in a bowl.
  • Add water to form a paste. This is done to ensure that the powder doesnt burn while sauteing. Keep aside.
  • Dilute the tamarind paste with water. Keep aside.
  • Heat oil in a pan.
  • Add the mustard seeds.
  • When they start to splutter, add the cumin seeds.
  • When the cumin starts to splutter, add asafoetida.
  • Tip in the sliced shallots, curry leaves and dried chillies.
  • Saute till the shallots turn slightly brown. (You may take a bit of this mixture and keep aside for garnish.)
  • Add the spice powder paste.
  • Saute till oil separates.
  • Add the lentil- vegetable mixture and mix well.
  • Add the tamarind water and mix well.
  • Adjust the seasoning.
  • Once the mixture comes to a boil, you may add the jaggery(if using). Allow to boil for a minute.
  • Switch off heat.
  • Garnish with coriander leaves and tempering mixture, if any.
  • Serve hot with Rice/Dosa or Idli.