Chef Ruchika Jain
Sambhar is a popular dish of South Indian Cuisine. It is served with Dosa, Idli, Vada and Uttapam. People love to eat Sambar with rice also. This south Indian Cuisine is now very much popular all over India. Sambar is a lentil-based vegetable stew or chowder, cooked with dal and tamarind broth. It is healthy as well as nutritious. It is rich in protein and vitamins. It is also served in Sri Lankan cuisines.
Prep Time 20 minutes
Cook Time 35 minutes
Servings 4 people


  • 150 gm Arhar Dal or (3/4 Cup)
  • 6 tsp Sambhar Masala
  • 1 tsp Turmeric
  • 1.5 tsp Salt or according to taste
  • 3 cup Water for boiling
  • 1/4 cup Imli (to make 1 cup Imli Pulp)
  • 1/2 cup Tomato (Chopped)
  • 1 cup Boiled pumpkin (kaddu)
  • 15-20 Curry Leaves
  • 1/2 tsp Gud

For Tempering (Tadka)

  • 2-3 tbsp Oil for seasoning
  • 1 pinch Hing
  • 1 tsp Mustard Seeds (Rai)
  • 1 tsp Red Chilli Powder
  • 6-7 Curry Leaves
  • 3-4 Red Chilli
  • 1 cup Drumsticks (Boiled)

For Garnishing

  • 2 tbsp 2 tbsp coriander
  • 2 tbsp 2 tbsp coconut (grated)


  • Take Imli (Tamarind) and dip in hot water to make imli pulp
  • Wash the Arhar/ Tur Dal (Pigeon pea Lentil)
  • Soak it for 5-10 minutes in water
  • Now in the meanwhile check the imli, if it has softened then mash it and strain it with the help of a sieve to get the imli pulp.
  • Keep aside
  • Transfer the soaked dal in a pressure cooker for boiling
  • Add salt, turmeric, Sambar masala and water
  • Cook it in pressure cooker till 4-5 whistle on medium flame
  • In the meanwhile, chop and boil the vegetables - Tomato and Pumpkin and steam the drum sticks
  • Open the pressure cooker when the pressure settles down. Check the deal. It should be completely cooked.
  • Mash the Dal with wooden or wired whisk
  • Now add imli pulp and check the consistency
  • It is as per your requirement
  • Then add vegetables except drum sticks
  • Add curry leaves.
  • Mix it well and boil for 10-12 minutes
  • Add Gud in the sambar and keep it on medium flame.
  • Now take oil in a frying pan for tempering
  • When the oil gets heated, add hing and mustard seeds
  • Add red chilli and wait to crackle
  • Add drum sticks and curry leaves when mustard seed crackles. Saute the drumsticks
  • Add red chilli powder
  • Switch off the flame of gas stove of Sambar and Immediately add this tempering in the Sambar
  • Garnish it with Coconut and Coriander

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