Toor dal – ½ cup

Vegetables (you may use any of these vegetables, any combination as you like )

  • Papaya
  • Carrots
  • Brinjal
  • Tomato
  • Shallots
  • Onions
  • Drumsticks
  • Pumpkin
  • Cucumber
  • Ash guard
  • Lady’s fingerGreen chili – 3
  1. Garlic – 5-6 nos
  2. Curry leaves – a few
  3. Tamarind – of a lemon sized – soak in warm water – squeeze into a paste, discard the fibers.
  4. Chili powder – ¾ tsp ( you may add more/ less )
  5. Coriander powder – 2 tsp
  6. Turmeric powder – ¼ tsp
  7. Sambar powder – 2 tsp
  8. Jaggery – a small piece ( optional)
  9. Asfoetida ( hing) – ¼ tsp ( optional – present in the sambar powder – if you )
  10. salt as needed

For tempering/ tadka

  1. Oil – 2 tsp
  2. Coriander leaves few with tender stalks
  3. Dry red chilies – 2 ( optiona )
  4. Mustard – ½ tsp ( for tadka – tempering)
  5. Curry leaves – a few


  1. Wash dal and soak in water for half an hour ( you may use without soaking also ) pressure cook with 2 cups water for 2 whistles ( may need more time if you did not soak). The dal needs to be cooked till smooth.
  2. Cut all the vegetables into medium size cubes.
  3. When the pressure goes off from the cooker, mash the dal to smooth paste with the back of a big spoon, add more water, enough salt, all the cut vegetables, green chili, curry leaves, garlic, chili powder, coriander powder, turmeric powder, asafoetida. Keep on the fire without closing the lid, let it boil well.
  4. Add tamarind paste, add water, water level should be much above the vegetables, close the lid cook for one whistle only. Do not let the vegetables become too soft.
  5. When the vegetables are completely cooked, add sambhar powder and salt. ( Add a piece of jiggery if you prefer) Boil for r 3 to 5 minutes. The curry should not be too thick, because it will get thick once it is cool. So adjust the amount of water here by adding more if you need. .
  6. Heat oil in a pan splutter mustard, add curry leaves, red chilly. When the curry leaves turn crisp, add coriander leaves, off the heat. Pour this seasoning to the sambar, stir well. Simmer for 2 to 3 minutes for the sambar to become flavorful.

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