Sambar - My Way

Sarika Chauhan's picture

Aug. 01, 2013

This South Indian side dish goes well with anything idli, dosa, vada, rice or Upma. This time I served sambar with Medu Vada.


Split pigeon peas 1 Cup (16 tbs)
Water 4 Cup (64 tbs)
Salt To Taste
Bottle gourd 100 Gram , cubed
Potato 1 , cubed
Green beans 100 Gram , diced
Tamarind balls 1
Warm water 1/4 Cup (4 tbs)
Sambar powder 1 Tablespoon
For tempering
Oil 1 Tablespoon
Asofoetida 1 Pinch
Mustard seeds 1 Teaspoon
Cumin seeds 1 Teaspoon
Curry leaves 10 Gram
Onion 1 , sliced
Sambar masala 1 Teaspoon



1. Soak the tamarind in a bowl of warm water and keep aside for 30 minutes.


2. Wash the dal thoroughly and place in a pressure cooker. Pour in the water and salt and pressure cook for 2 – 3 whistles, until soft.

3. Add in all the vegetables and pressure cook for one whistle.

4. Rub the tamarind by hand and strain. Add in to the dal mixture and season with sambar masala. Simmer for 5 minutes on high heat.

5. In a pan, heat the oil and add in the mustard seeds, cumin seeds and asofoetida. Let it crackle and add in the curry leaves and onion, sauté for a few seconds.

6. Season with the sambar powder. And, temper the sambar.


7. Serve sambar with idli, dosa or rice.

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 314Calories from Fat 53

 % Daily Value*

Total Fat 6 g9.2%

Saturated Fat %

Trans Fat 0 g


Sodium 240 mg10%

Total Carbohydrates 54 g18%

Dietary Fiber 11 g44%

Sugars 5 g

Protein 15 g30%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet