Sambar is a South Indian lentil vegetable based accompaniment to idlis, vadas and dosas.
  • Passive
    20 minutes
  • Prep
    15 minutes
  • Cook
    20 minutes
  • Servings
    6 People


Main Ingredients: -
  • 1/2 cup Dal (masoor or toor dal or pigeon peas)
  • 1 cup Mixed vegetables (Pumpkin, tendli, carrots, drumsticks, cut into desired pieces)
  • 1/2 tsp turmeric powder
  • 1 tsp Salt
  • 1/2 tsp red chili powder
  • 1 tsp Sambar powder (I used readymade Everest sambar powder)
For Tadka (or seasoning): -
  • 2 tbsp Oil
  • 1 tsp Mustard seeds
  • 1 Red dry Kashmiri chili
  • 1/4 tsp Meethi Seeds (fenugreek seeds)
  • Pinch hing (asafoetida)


  • 1 Wash the masoor dal.
  • 2 In a pressure cooker, add the dal, salt, turmeric powder, 1 cup vegetables and 3 cups water. Pressure cook it on HIGH flame for one whistle. Keep it aside till the pressure cooker pressure has been released.
  • 3 Once pressure is released of cooker, bring it to a boil again, add chili powder and sambar powder. Cook for another 2 minutes.
  • 4 Prepare the tadka. Heat a small pan, add oil. Once the oil is nice and hot, add the mustard seeds. Allow them to splutter. Add the remaining ingredients, allow the red chili to puff up.
  • 5 Immediately pour this tadka in sambar mixture. Cover the cooker with a lid for 5 minutes.
  • 6 Serve sambar with idlis or vadas. (See recipe notes for Idli and vada Recipe links)

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