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Sambar Recipe with tur dal
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Sambar Recipe For Idli

Mixed vegetable sambar recipe is a simple and quick way to prepare delicious vegetable sambar in a pressure cooker. This is my go-to sambar recipe as it’s less time consuming. It’s a really good and easy recipe with great flavours and a real treat for vegetarians.
In this sambar recipe, I have used store-bought sambar masala powder and cooked the split pigeon peas and chopped vegetables in the pressure cooker.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course Vegetarian
Cuisine: South Indian
Servings: 4
Calories: 227kcal
Author: Shil

Ingredients

To cook Sambar dal:

  • 3/4 cup Split pigeon peas/Tur Dal
  • 1/4 tsp Turmeric powder
  • 2 cups Water

To cook vegetables (21/2 cups):

  • 4 small Onions, cubed
  • 1 small Carrot, cut into wedges
  • 1/2 cup Bottle gourd, cubed
  • 2 Green chillies, slit
  • 1 small Brinjal, cubed
  • 1 large Tomato, chopped
  • 1 1/2 cup Water
  • 1 1/2 tsp Salt
  • 2 tsp Tamarind paste
  • 2 tsp MTR Sambar powder
  • 1/2 tbsp Jaggery, optional

For Tempering:

  • 1 tbsp Ghee
  • 2 sprigs Curry leaves
  • 2 Dry red chillies
  • 1/8 tsp Asafoetida
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Cumin seeds
  • 1/8 tsp Fenugreek seeds
  • 1 tbsp Coriander leaves, chopped

Instructions

  • For this South Indian sambar recipe, add cleaned and washed tur dal, turmeric and 2 cups water to a pressure cooker and pressure cook for 4-5 whistles.  
  • Allow the steam to escape; open the lid and mash the cooked yellow lentils with the back of a ladle. Keep aside.
  • Wash, peel and cut the vegetables. Add the chopped vegetables and 1 cup of water to the dal, mix well and pressure cook for just one whistle.
  • Open the lid and stir in the sambar masala powder, salt and tamarind paste. Mix in jaggery, simmer the sambar on low heat for 4-5 minutes, while stirring occasionally. Adjust the consistency of the sambar to your liking.
  • While the sambar is cooking, heat 1 tbsp ghee in a pan over medium flame. Add mustard and cumin seeds. Once they start to splutter, add dry red chillies, asafoetida and curry leaves. Sauté for 10-15 seconds.
  • Pour the prepared tempering over the cooked dal. Bring to aboil and let it simmer for a couple of minutes till all the sambar ingredients are well incorporated. Garnish with finely chopped coriander leaves.
  • Serve piping hot Toor Dal Sambar South Indian style with idli, vada, dosa or steamed rice.