How to make Sambhar-SK Khazana -

Sambhar is now winning palates all over the world – spicy and flavourful

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split pigeon peas (toovar dal), Oil (ऑइल)

Cuisine : South Indian

Course : Dals and Kadhis

For more recipes related to Sambhar-SK Khazana checkout Dal Fry - SK Khazana. You can also find more Dals and Kadhis recipes like Vadya Cha Kalvan Poondu Rasam Langarwali Dal- Sk Khazana Goan Sorak Curry - SK Khazana

Sambhar-SK Khazana

Sambhar-SK Khazana 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 : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Sambhar-SK Khazana Recipe

  • Split pigeon peas (toovar dal) cooked 1 1/2 cups

  • Oil 2 tablespoons

  • Mustard seeds 1/2 teaspoon

  • Asafoetida 41 teaspoon

  • Fenugreek seeds (methi dana) 1/4 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Green chilli broken 1

  • Dried red chillies broken 2

  • Curry leaves 16-20

  • Madras onions peeled 10-12

  • Red pumpkin peeled, cut into cubes and boiled 50 grams

  • Drumsticks cut into 2 inch pieces 1-2

  • Sambhar masala 1 tablespoon

  • Tamarind pulp 1/2 tablespoon

  • Salt to taste

  • Fresh coriander leaves chopped 1 tablespoon


Step 1

Heat oil in a deep non-stick pan. Add mustard seeds and let them splutter.

Step 2

Add asafoetida, fenugreek seeds, turmeric powder, green chilli, red chillies, curry leaves and Madras onions, mix and sauté for a minute.

Step 3

Add pumpkin and drumsticks and mix well. Add cooked pigeon peas and mix. Add sufficient water to get the required consistency, mix and bring to a boil.

Step 4

Add sambhar masala, tamarind pulp and salt, mix well and simmer for 3-4 minutes. Add coriander leaves and mix well.

Step 5

Serve hot.

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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.