Sambhar is versatile and can be enjoyed with idli, dosa, medu vada and rice too . This is a Sanjeev Kapoor exclusive recipe.

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Main Ingredients Split pigeon peas (tuvar dal/arhar dal), Turmeric powder
Cuisine Tamil Nadu
Course Dals and Kadhis
Prep Time 26-30 minutes
Cook time 21-25 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Sambhar

  • 1/2 cup Split pigeon peas (tuvar dal/arhar dal) soaked
  • 1/4 teaspoon Turmeric powder
  • 4 tablespoons Oil
  • Tamarind 1 lemon sized ball
  • 1/2 teaspoon Mustard seeds
  • 4 Whole dry red chillies broken
  • 1/2 teaspoon Fenugreek seeds (methi dana)
  • 1/4 teaspoon Asafoetida
  • 4 Green chillies slit
  • 10-12 Curry leaves
  • 2 Drumsticks , cut into 2½ inch pieces
  • 1 1/2 teaspoons Sambhar powder
  • to taste Salt


  1. Pressure-cook the dal in two and half cups of water with turmeric powder and one teaspoon oil for three whistles. Open lid once the pressure has reduced. Mash the cooked dal lightly with a wooden spoon.
  2. Soak tamarind in one-cup warm water, extract pulp and set aside.
  3. Heat the remaining oil in a thick-bottomed pan. Add mustard seeds. When they splutter add dry red chillies, fenugreek seeds and asafoetida.
  4. Stir and add green chillies, curry leaves and drumsticks and cook for one minute on medium heat stirring briefly.
  5. Add sambhar powder, salt and one cup water.
  6. Reduce heat and simmer for six to eight minutes or till drumsticks are cooked. Add tamarind pulp, boiled dal and simmer for two to three minutes.
  7. Serve hot with steamed rice.