Sambhar Recipe Video

Sambar is a traditional dish of South India cuisine. Here is a simple recipe for making this lip smacking delicacy.


Preparation Time15 MinCooking Time45 Min
Ready In1 Hr 0 MinDifficulty LevelMedium
Health IndexAverageServings2
VegetarianMain Ingredient


 Masoor dal1 Cup (16 tbs) (Red split lentils)
 Water1 7⁄100 Liter
 Turmeric powder1⁄2 Teaspoon
 Curry leaves15 (10-15)
For sambar
 Tamarind paste200 Gram
 Cayenne pepper powder1 Teaspoon
 Asafoetida powder1⁄4 Teaspoon
 Fresh curry leaves10 (8-10)
 Molasses1⁄4 Teaspoon, grated
 Eggplant1 Small, cut into 4 halves
 Drumstick1 , cut into 1 inch pieces
 Okra4 , cut into 1 inch pieces (Ladies finger)
 Salt To Taste
For the ground masala
 Urad dal1⁄4 Teaspoon (White gram lentils)
 Coriander seeds2 Teaspoon
 Fenugreek seeds1⁄4 Teaspoon
 Whole dry red chilies2
 Grated coconut1 Teaspoon
 Coconut oil1 Teaspoon
For the tempering
 Mustard seeds1 Teaspoon
 Fresh curry leaves7 (6-7)

Nutrition Facts

Serving size

Calories 570 Calories from Fat 86

% Daily Value*

Total Fat 10 g16%

Saturated Fat 3.3 g16.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 212.3 mg8.8%

Total Carbohydrates 86 g28.7%

Dietary Fiber 39.8 g159.2%

Sugars 7.9 g

Protein 39 g77.4%

Vitamin A 14.3% Vitamin C 25.4%

Calcium 14.6% Iron 54.8%

*Based on a 2000 Calorie diet

Things You Will Need



For Dry Ground Masala:
1. In blender add white gram lentil, coriander seeds, fenugreek seeds, dry red chilies, grated coconut, and coconut oil. Blend into a fine paste.

To Cook Lentil:
2. In a pan add water (800ml) and masoor dal (Red split lentils). Cover with a lid and let boil until the lentils become very soft and pureed.
3. Once the lentils are cooked and almost pureed, add fresh curry leaves, and turmeric powder. Stir well.
For Sambar:
4. In a separate bowl add tamarind paste, and water (250 ml). Squeeze the tamarind paste until the water changes color. Sieve the tamarind water into a pan.
5. Add cayenne pepper powder, asafetida powder, fresh curry leaves, and salt to taste.
6. Once it boils, add grated molasses and mix well.
7. Add eggplant, and drumstick pieces. Cover with a lid and let it cook for 5-10 minutes.
8. Add the cooked lentils and mix well. Let it come to a boil and then add ladies finger, dry ground masala (1 tsp), water (20 ml) and stir well. Pour the sambhar in a serving bowl.
For Tempering:
9. In a small pan add coconut oil. Once the oil is hot add mustard seeds and wait till they splutter.
10. Add fresh curry leaves, and dry red chilies. Pour the tempering into the bowl with sambar.

11. Serve hot.