A flavorful and delicious South Indian Sambar recipe made with lentils and vegetables is a fantastic accompaniment for soft and fluffy idlis, vadas and dosas.
Today’s recipe comes from the Southern land of India and is everyone’s favorite. Delicacies from South Indian cuisine are always relished in my household as they are incredibly flavorful and light on the tummy. 🙂 Sambar Recipe
There are many varieties of sambar that are prepared using different vegetables and spices, and each one of it has a unique taste and flavor.
The one I relish the most is the mullangi sambar (radish sambar) and tiffin sambar. Below I have shared a simple version of vegetable sambar that I make a lot.
Now on to the recipe!
I have used homemade sambar powder to make sambar recipe. But store-bought powder will work just fine. Wash and chop all the veggies you want to add to the sambar.
I have used carrots, baingan (small brinjal/eggplants), tomatoes, lauki (bottle gourd), zucchini (tori) and onions. I like to saute my veggies before adding them to the cooked dal.
Boil dal and set it aside. When the veggies are ready, mix in the dal, sambar powder, tamarind paste and mix until well blended. Lemon juice can be substituted for tamarind.
Enjoy a healthy and delicious brunch with your family and friends!!
Do give this yummy sambar recipe a try and if you happen to make this then share your comments below!
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- 2 cups Tuvar dal (pigeon peas)
- 1 teaspoon Haldi (Turmeric powder)
- Salt to taste
VEGETABLES AND OTHER INGREDIENTS
- 1/2 cup Chopped Lauki (bottle gourd)
- 2 small Small eggplant/baingan
- 1/2 cup Chopped Zucchini
- 1/2 cup Chopped Carrots
- 1 medium Chopped tomato
- 2 tablespoon Gur or Jaggery
- 3 tablespoon Tamarind juice
- 1 large onion chopped
- 2-3 tablespoon Oil to cook veggies
- 2 tablespoon Homemade Sambar powder
- 2 cups of Water added to sambar
- 1 teaspoon Mustard seeds
- 3/4 teaspoon Methi dana (Fenugreek seeds)
- 2 teaspoon Skinned and split urad dal
- 1 teaspoon Cumin seed
- A pinch of Hing (asofetadia)
- 10 pieces of Curry leaves
- 4 pieces of Whole Red chillies
- 2 tablespoon Oil
- Assemble ingredients to boil dal.
- Clean and wash dal.
- Transfer dal to a pressure cooker, add salt and turmeric powder. Cover and pressure cook for 2-3 whistles.
- Allow the steam to escape before opening the lid, dal all done and cooked.
- Whisk the dal. Set it aside.
- Soak tamarind in warm water for 15-20 minutes. Use a spoon to mash up the lumps. Strain and set it aside.
- Wash and assemble veggies for dal. Chop the veggies into cubes.
- Heat oil in a pan, add carrots and cook for 1 minute.
- Toss in onion, baingan/small eggplant, tomato, zucchini and lauki.
- Cover and cook for 2-3 minutes or until veggies are fork tender. Add jaggery sambar powder, and mix it well.
- Add veggies to the cooked dal.
- Add tamarind water to the cooked dal. Mix until well blended. Cover and cook for 4-5 minutes on a medium-low flame.
- Assemble ingredients for tempering..
- Heat oil in a pan. Add all the ingredients one by one.
- As they start to crackle, add curry leaves..
- And pour this tadka to the boiling dal.
- Mix and allow it to simmer for another 5-10 minutes.
- Adjust seasonings and..
- Serve hot with Warm instant rice idlis.