How to make Sambhar -

Sambhar is a South Indian dal preparation but now it is popular all over the world

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split pigeon peas (arhar dal / tuvar dal), Sambhar masala

Cuisine : South Indian

Course : Dals and Kadhis

You can also find more Dals and Kadhis recipes like Masoor Ki Dhal Garlic Rasam Tamatar Ki Kadhi Dal Maharani


Sambhar Recipe Card


India’s peninsular region comprises of four states that can all together boast of around a dozen different cuisines. This is more than any other part of Asia.
There is something unique about the South Indian food that evokes extreme devotion from all who take pride in its food culture. 
South Indian cuisine has its own niche. If you are in Andhra Pradesh you will relish a coastal Andhra, Telangana and Rayalseema cuisine in addition to Mughlai in Nizami style. Karnataka? It will give you north Karnataka, Saraswat, Coorgi and Mangalorean cuisines. Take a trip to Tamil Nadu to relish its Chettinad cuisine, Madurai and Coimbatore styles of cooking. Kerala, God’s own country, has the Moplah, the Syrian Christian and the Palakkad Iyer food to boast of.
South Indian food is based on a calculated and scientific culture that has been passed down from one generation to another. There is a basic understanding of what to eat in the winters and summers, what not to when one is ill, what to eat to avoid being ill and what to eat when one has a fever. There are no owners for these rules but these safely guarded secrets and recipes are an integral part of traditional South Indian home cooking.

Prep Time : 31-40 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Sambhar Recipe

  • Split pigeon peas (arhar dal / tuvar dal) soaked for 20 minutes, drained and boiled 1 cup

  • Sambhar masala 1 1/2 tablespoons

  • Oil 2 tablespoons

  • Mustard seeds 1 teaspoon

  • Fenugreek seeds 1/2 teaspoon

  • Dried red chillies 2

  • Asafoetida 1/2 teaspoon

  • Curry leaves 10-15

  • Madras onions peeled 15-20

  • Drumsticks 2 inch pieces 8-10

  • Medium tomato chopped 1

  • Lemon sized ball of tamarind soaked in 1/2 cup water 1

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Steamed rice to serve


Step 1

Heat oil in a deep non-stick pan, add mustard seeds, fenugreek seeds, red chillies, asafoetida, mix and sauté till fragrant.

Step 2

Add curry leaves, madras onions, drumsticks and tomato, mix and sauté for 2-3 minutes.

Step 3

Mash the tamarind properly with your fingers and strain the tamarind water into the pan and mix well.

Step 4

Add sambhar masala, turmeric powder and 1 cup water and mix, cover and cook for 15 minutes.

Step 5

Add salt and boiled pigeon peas, mix well and let the sambhar come to a boil. Switch the heat off and transfer into serving bowl. Serve hot steamed rice.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.