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Sambhar (Sambar)

This is the great South Indian Sambhar (also spelled Sambar). Traditionally it is eaten with rice as one course of a meal. It is also a component of the Idli-sambhar-chutney combo breakfast. This makes a great soup. Sambar is always paired with rice/idlies which are spiceless, so if you serving sambhar as a soup, you may have to reduce the spices

Rating Region Style Allergy Diet
5 South Indian Vegan None None


Quantity Ingredient
1 Cup Toor Dal
1 tsp Tamarind paste
3 tsp (or to taste) Salt
a pince Turmeric
2 tsp Channa Dal
3 tsp Coriander seeds (Dhania seeds)
1 pinch Hing
3 Red chillies
¼ Cup Grated coconut (can use frozen)
1 tsp Mustard seeds
10 Corriander leaves
1 Green pepper cut into pieces
1 Tomato cut into large pieces
2 Tbsp Oil


  1. Cook the toor dal with 3 cups of water. Much easier if you have a pressure cooker.
  2. Fry channa dal, corriander seeds (dhania) , hing and red chillies for a few minutes.
  3. Grind the mixture with water until you get a paste.
  4. Fry the green peppers in oil till almost cooked.
  5. Boil the tamarind paste, water, salt , turmeric, tomato, (optionally you can also add beans).
  6. Add the paste and cook for another couple of minutes
  7. Add boiled dal and bring it to a boil.
  8. Fry mustard seeds and add.
  9. Mix all ingredients and just before serving sprinkle corriander leaves on the top.