• Hridya Warrier


It is a versatile curry that we can have as a soup, to go with rice, or Rotis. The best part is we can have it anytime of the day, at breakfast, lunch, or dinner. Everyone has a unique style to make Sambhar. This recipe is my version that I learned from mom!


Tur Dal (Pigeon Peas) - 1 and 1/2 cups

Mixed Vegetables cut in cubes (Yellow Pumpkin, Potato - 1, Onion - 1/2 or 1 small, Carrots - 2, Green Bell Pepper - 1) - 1 big bowl

Tomatoes - 1

Okra - 6

Tamarind Paste - 3/4 tsp

Turmeric - 1 tsp

Salt to taste

Water - about 2-3 cups

Sambhar Masala Paste:

Coriander Seeds - 3 tbsp

Dry Red Chilli - 1

Dry Kashmiri Red Chilli - 2-3

Curry Leaves - 3

Methi Seeds (Fenugreek Seeds) - 1/2 tsp

Hing (Asafoetida) - 1/4 - 1/2 tsp

Fresh Grated Coconut - 1/2 cup


Olive Oil - 1 tsp

Mustard Seeds - 1 and 1/2 tsp

Curry Leaves - 4-5


  1. Wash the Tur Dal. Pressure cook the Dal with 1 cup water, 1/2 tsp turmeric and salt.

  2. Add the mixed veggies to a bowl and cook them separately with 1/4 cup water, and turmeric till they are soft but not mushy. I microwaved them for 3 minutes. These go in the Dal almost at the end of the recipe.

Sambhar Paste:

  • Heat a pan in low to medium flame. Add the coriander seeds, Red Chillies, and Curry leaves.

  • Roast these for couple of minutes. Then add the Methi seeds, coconut and hing.

  • Roast them all for about 5-10 minutes till the coconut mix turns golden brown. Cool this mix.

  • In a blender add this mix and blend for a minute without water. It should be a coarse powder.

  • Now add water 1/4 cup at a time. The paste should be smooth but not too watery. It would need about 3/4 cup of water in total.

Sambhar Gravy:

Mash the Dal. Add the Tamarind Paste, 1/2 cup water, and cut tomatoes to this and cook for a minute.

Add the mixed veggies and the Sambhar Paste to this. Add salt, 1/2 to 1 cup water, 1/4 tsp hing, stir, and leave it boil on medium flame.

  • Saute the cut okra in another pan on low flame. It will remove the stickiness and become crisp.

  • Add this in the end to the Sambhar.

The last step is to add the tadka. Heat a small pan. Add some olive oil. Add the mustard seeds and cover it. Wait for it to splutter. Add the curry leaves. Saute and add this to the Sambhar.