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We Indians are blessed with a wide variety of cuisine we love to explore cuisines from different regions. When we talk about south Indian cuisine Idli/Dosa and Sambar is the first thing which comes to our mind. There are different sambar recipes and each sambar differs in taste. All of though all of them tastes delicious though :D. The right amount of spiciness, tanginess and sweetness makes the best sambar. I know a couple of recipes of sambar but most of the time I go for the easiest one 😀

My grandmother says that no two person’s sambar tastes the same and I completely agree with her. Even if you follow someone’s recipe note by note, at the end sambar ends up being more tastier/spicier/Tangier :D. Today I’m going to share the recipe of one of the easiest sambars which can be made quickly on those busy mornings on working days. 

Toor Dal(split pegion lentils): 1 cup
Chilli powder: 1/2 teaspoon
Coriander powder: 2  tbsp
Sambar powder: 2 tbsp ( recipe)
Turmeric powder 1/2 teaspoon
Tamarind: size of a lemon, soak it and take pulp out of tamarind. (you can use tamarind paste available in the market- 1 tbsp)
Garlic- 4 cloves
Asafoetida powder(Hing): 1/2 teaspoon
Veggies: Use any veggies of your choice, preferably lady’s finger, carrots, drumstick, potato, radish, beans, capsicum, bottle gourd, brinjal, pumpkin, etc.
2-3 cups of veggies of your choice
Onion: 1 medium or shallots: 10 nos ( shallots are best for sambar)
Tomato: 1 big
Green chilly: 1
Coriander leaves

I used onions, beans, capsicum, pumpkin, lauki, tomato, green chilly. I ran out of lady’s finger 😀

For Tempering:

Oil- 1 tablespoon (Preferably coconut oil, you can use any oil of your choice)
Mustard: 1 teaspoon
Asofotedia powder: 1/2 teaspoon
Dried red chilly: 2 Nos and curry leaves

Toor dal, tamarind, turmeric, red chilly powder, coriander powder, sambar powder, dry red chillies,


  • Wash and soak toor dal for 30 minutes and then pressure cook until mushy.
  • Open the lid and give the dal a good stir so that it is nice and mushy.
  • Now add all the vegetables. (if you wish you can saute onions, garlic and tomato in oil before adding to cooked dal)
  • Add turmeric powder, chilli powder, coriander powder, asafoetida and sambar masala and give a good stir.
  • Add salt and adequate water and pressure cook until all the vegetables are cooked ( One or two whistles)
  • Open the cooker and add tamarind paste and bring the sambar to boil. You can adjust the tanginess and spiciness now.
  • For tadka, Heat a small kadai, add heat oil, splutter mustard add asafoetida and dried red chilly and curry leaves.
  • Add tadka to sambar and finally add freshly chopped coriander leaves.
  • Lastly add 1/4 teaspoon of sugar or jaggery to balance the taste, don’t add more and make it a sweet dish 😀 
    Isn’t it the easiest sambar ever 😀 .

    Add little Asofoetida before pressure cooking vegetables

TKS tips:

  1. Always wait for the pressure cooker to release pressure before opening.
  2. If you are in a hurry and do not have time for soaking toor dal, cook the dal for longer. 
  3. You can also prepare the sambar in a thick bottom vessel but it would consume a lot of time.
  4. If you love your sambar less spicy avoid or reduce red chilli power, and green chilly.
  5. If you are not a fan of tangy sambar reduce the size of tamarind.
  6. For better taste, you can saute the veggies like onion, tomato, lady’s finger in oil before adding them to the cooked dal, but this easier version is healthier and quicker 😀

    Sambar- I did not have curry leaves at home. Also. don’t go by the oil on top. I did not stir after tempering.
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