Sambar is a lentil based stew that originated in South India. It is also widely made in Maharashtra, and often served with idlis or rice.


    Maharashtra, India
    2 people made this

    Serves: 4 

    • 3 tablespoons soybean oil
    • 1 teaspoon cumin seeds
    • 2 tablespoons chopped onions
    • 2 tablespoons 2 tablespoons of chopped tomatoes
    • 1 tablespoon 1 tablespoon of chopped boiled potatoes
    • 1 tablespoon chopped lauki ( bottle gourd)
    • 2 teaspoons 2 teaspoons of red chili powder
    • 1 teaspoon haldi (turmeric) powder
    • 5-6 tamarind pieces soaked in water for 10-15 minutes
    • salt as needed
    • 1 tablespoon 1 tablespoon of sugar
    • 2 cups cooked tur dal
    • water as needed

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Heat a pan with soybean oil. Add cumin seeds, chopped onions, tomatoes, potatoes and lauki (bottle gourd). Stir and fry the ingredients for 5 minutes.
    2. Now add red chili, haldi and sambar masala powders, 2 tablespoons of tamarind extract, salt and sugar. Stir and mix well.
    3. Add tur dal to the mixture. Stir for 5 minutes.
    4. Add some water, depending upon how thick you want the sambar to be. Boil the mixture for 5 minutes.

    Recently viewed

    Reviews and Ratings
    Global ratings:

    Reviews in English (0)

    Write a review

    Click on stars to rate