Ingredients
Ingredients
Toor dal – 1 cup
Tamarind – lemon-sized ball
Mixed vegetables – 2 cups (drumstick, carrot, beans, pumpkin, brinjal)
Onion – 1 medium, chopped
Tomato – 1 medium, chopped
Turmeric – ½ tsp
Salt – to taste
Water – 3–4 cups
For Sambar Masala
Coriander seeds – 1 tsp
Chana dal – 1 tsp
Urad dal – ½ tsp
Dry red chili – 2
Fenugreek seeds – ¼ tsp
Grated coconut – 2 tbsp (optional)
For Tempering
Oil – 2 tsp
Mustard seeds – 1 tsp
Curry leaves – few
Dry red chili – 1
Execution
1. Cook the Dal
Pressure cook toor dal with 2 cups water + turmeric for 3–4 whistles.
Mash lightly and keep aside.
2. Make Sambar Masala
Dry roast coriander, chana dal, urad dal, red chili, fenugreek → cool.
Grind to a fine powder (add coconut if using).
3. Cook Vegetables
Boil vegetables with salt, tomato, tamarind water, and turmeric until tender.
4. Combine
Add cooked dal + sambar masala → simmer 5–7 mins.
Adjust consistency with water.
5. Temper
Heat oil, add mustard seeds, curry leaves, dry chili → pour over sambar.
Additional tips
Soak tamarind in warm water for 15–20 mins for a smoother flavor.
Cook vegetables separately for uniform doneness; avoid overcooking.
Freshly roasted sambar masala gives a richer aroma than store-bought powder.