Thursday, July 23, 2015

Posted by Mala at 2:00:00 AM 2 comments
This is definitely a nice change for our usual Sambar. This is very light, you can literally drink any amount, you will not feel heavy. Especially if you make tiffin sambar for dinner, it is very light and goes very well with any kind of tiffin variety.

Split moong dhal - 1 cup, soaked in hot water, with a pinch of turmeric powder
Carrots - cubed 1/2 cup
White radish - cubed, 1/2 cup
Green bell pepper - cubed, 1/2 cup
Tomatoes chopped - 2
Small onions chopped - 10-12
Curry leaves
Tamarind paste - 1 tsp
Sambar powder - 2 tsp
Salt to taste

Dry roast and powder 
Channa dhal - 1 tbsp
Coriander seeds - 1 tbsp
Red chillies - 2

For seasoning
Gingely oil - 3 tsps
Hing - 1 small piece
Mustard seeds - 1 tsp
Methi seeds - 1 tsp

Recipe Cuisine: South Indian; Category: Breakfast
Prep time: 10 mts; Cooking time: 15mts

Serves 6

I dry roasted these in the microwave and powdered after it cooled down.

In the pressure pan, add gingely oil, add the ingredients for seasoning,along with some turmeric powder too.

                      Add onions, tomatoes, carrots , radish, bell peppers and curry leaves.

Pour water to the required level, add tamarind paste, sambar powder and salt.

Add the soaked mung dhal also. Cook for 3 whistles. My cooker gives long whistles. If yours gives short ones, then cook for 4-5 whistles.


Sambar is ready, topped with the flavourful powder. Mix well, if the consistency seems to be thick, add some hot water and stir  well.

The tasty, flavourful sambar complimenting idlis, or the soft, fluffy idlis complimenting the Sambar???


  1. Excellent recipe correct measures you have given .My entire family loved the sambar. Best wishes for many more new recipes. Bhuvnarajesh

  2. Very tasty sambhar. A good variation when guests com home.