Sambar Recipe with tur dal
Sambar Recipe For Idli
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
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.
Course: Main Course Vegetarian
Cuisine: South Indian
Servings: 4
Calories: 227 kcal
Author: Shil
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
  1. 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.
  2. Wash, peel and cut the vegetables, about 2 1/2 cups. Add the chopped vegetables and 1 cup of water to the dal, mix well and pressure cook for just one whistle.
  3. Open the lid and stir in the sambar masala powder, salt and tamarind paste. Mix in jaggery, 1/2 cup water and simmer the sambar on low heat for 4-5 minutes, while stirring occasionally. Adjust the consistency of the sambar to your liking.
  4. While the sambar is cooking, heat 1 tbsp ghee in a pan over medium flame. Add mustard, cumin and fenugreek seeds. Once they start to splutter, add dry red chillies, asafoetida and curry leaves. Sauté for 10-15 seconds.
  5. Pour the prepared tempering over the cooked dal. Bring to a boil and let it simmer for a couple of minutes. Garnish with finely chopped coriander leaves.
  6. Serve piping hot Toor Dal Sambar South Indian style with idli, vada, dosa or steamed rice.