• 50g toor dal
  • 2 ½ cups of water
  • Diluted tamarind paste
  • Cube-sized chopped vegetables (of your choice)
  • 2 tbsp of sambar powder
  • Pinch of turmeric powder
  • Pinch of asafoetida
  • Salt to taste
  • Optional: Grated coconut

For tempering:

  • Ghee or coconut oil
  • Mustard seeds
  • Dry red chilies
  • Curry leaves
  • Chopped garlic
  • Chopped shallots


  1. In a pressure cooker, combine 50g of toor dal with 2 and a ½ cup of water. Pressure cook until about four whistles. Once the pressure is released, open the lid and lightly mash the dal.
  2. In a separate vessel, mix 250ml of water with diluted tamarind paste, chopped vegetables, sambar powder, turmeric powder, asafoetida, and salt. Pressure cook for one whistle. Set aside and allow the pressure to release.
  3. Optional: If using grated coconut, grind and fry it until brown. Then, add a little water and grind again to form a paste. Open the pressure cooker lid and add the ground coconut, allowing it to boil.
  4. For tempering, heat ghee or coconut oil in a pan. Add mustard seeds. Once they splutter, add dry red chilies, curry leaves, chopped garlic, and shallots. Pour the tempering over the cooked sambar mixture. Mix well before serving.
  5. Enjoy your flavorful homemade sambar with rice or idlis!
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