Sambhar by Priya

Added 20 October 2026

Sambhar is a classic South Indian lentil stew made with a medley of vegetables, tamarind, and a blend of aromatic spices. It is a staple vegetarian dish frequently served as a central part of breakfast or lunch alongside steamed rice or lentil cakes.

Vegan Vegetarian Pescetarian Gluten-Free Dairy-Free Nut-Free Egg-Free Soy-Free

Units: Metric (g, kg) US (oz, lb)

Ingredients

• 0.5 cup Toor dal (uncooked) (101 g)
• 2 cups Water (473 g)
• 0.25 tsp Turmeric powder (0.6 g)
• 1 small Tamarind (15 g)
• 2 pieces Drumstick vegetable sticks (100 g)
• 1 medium Carrot (60 g)
• 1 medium Tomato (150 g)
• 2 tbsp Sambar powder recipe (30 g)
• – 1 cup Coriander Seeds (106 g)
• – 10 pieces Dried Red Whole Chilli (20 g)
• – 0.25 cup Bengal gram dal (47 g)
• – 0.25 cup Toor dal (uncooked) (50 g)
• – 1 tsp Fenugreek seeds (3.9 g)
• – 1 tbsp Cumin seeds (6.7 g)
• – 0.5 tsp Black Pepper whole (1.1 g)
• – 0.5 tsp Turmeric powder (1.2 g)
• Salt, to taste
• 1 tbsp Cooking Oil (14 g)
• 0.5 tsp Mustard seeds (1.8 g)
• 1 piece Dried Red Whole Chilli (2 g)
• 1 handful Curry leaves (5 g)
• 1 handful Fresh Coriander (28 g)

• Ingredients in total: 979 g
• Weight gained in cooking: 221 g (water soaked up)
• Net weight (cooked): 1.2 kg · 4 servings of about 300 g

Method

1. Rinse the split pigeon peas (Toor dal) under cold water until the water runs clear.
2. Cook the peas with 2 cups of water and turmeric powder in a pressure cooker for 4 whistles or in a covered pot on medium heat for 40 minutes until soft and mushy.
3. Soak the tamarind ball in 1/2 cup of warm water for 15 minutes, then squeeze it to extract the juice and discard the pulp.
4. In a 3-litre pot, combine the chopped drumsticks, carrots, tomatoes, and the tamarind extract, simmering on medium heat until the vegetables are tender.
5. Add the cooked lentils and sambhar powder to the pot and stir well to combine.
6. Season the mixture with salt to taste and simmer for another 5 to 7 minutes so the flavours meld.
7. Heat oil in a small pan, add the mustard seeds and wait for them to pop, then add the dried red chilli and curry leaves, letting them sizzle for 30 seconds.
8. Pour the hot tempering mixture over the sambhar and stir once.
9. Finish by garnishing with a handful of fresh chopped coriander leaves before serving.

Method for Sambar powder recipe

1. Place a heavy-based pan over low heat.
2. Add the coriander seeds and dry roast them, stirring constantly for 3-4 minutes until they turn aromatic and slightly darker.
3. Remove the coriander seeds from the pan and set aside on a plate to cool.
4. Add the Bengal gram dal and split pigeon peas to the same pan and roast over low heat until they turn golden brown, which should take about 5 minutes.
5. Add the dried red chillies and fenugreek seeds to the pan, continuing to roast for another minute until the chillies become crisp.
6. Stir in the cumin seeds and black peppercorns, roasting for 30 seconds until the cumin is fragrant.
7. Turn off the heat, mix in the turmeric powder, and transfer all the roasted ingredients to the plate with the coriander seeds to cool completely.
8. Once the mixture is entirely cool, grind the spices in a dry blender or spice grinder until you achieve a fine, uniform powder.
9. Store the powder in an airtight glass jar in a cool, dark place to maintain its freshness and potency for several months.

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