Sambar is a vegetable stew or chowder based on a broth made with tamarind popular in South India. Sambar is made with a paste of fresh, grated and roasted coconuts and spices, instead of sambar powder.
Sambar is usually served with steamed rice as one of the main courses . Vada sambar and idly sambar are popular for breakfast or evening snack in the south Indian states.


Split moong dal 1/2 cup

Red onion 1 chopped

Tomatoes 2 big (chopped )

Turmeric Powder 1/4 tsp

Tamarind I marble size * see notes

Green chilli 1 slit vertically
Salt to taste
Fresh coriander leaves few.

To roast and grind

Dry Red chillies 3
Channa Dal / Split Chickpeas 1 tsp
Coriander seeds 1 1/2 tsp
Coconut 1 tbsp


Dry roast the ingredients given under “to roast” and grind it to a fine paste with some water.Set aside.
Pressure cook the moong dal,onion,tomato,green chilli with salt,turmeric and 1 1/2 cups of water.
Once the steam is off the cooker , open the cooker and add tamarind extract and the ground paste.
Let it boil for 10 minutes.Check the seasoning and add fresh coriander leaves.Turn off the heat.

Note :
You can avoid tamarind , if you have tomatoes that are sour.

Sambhar can be prepared with toovar-dal/ pigeon peas too instead of Mung dal .



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