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Resturant Style Sambar

Course Main Course
Cuisine Indian


  • ½ cup Toor Dal
  • 1 Radish small size, cut into pieces
  • 1 Carrot small size, cut into small slices
  • 2 Brinjal small size, cut into small slices
  • 8-10 Baby Onions
  • 2 Tomato large in size, chopped
  • 2 tbsp Sambar Masala
  • 1 tbsp Tamarind Pulp
  • 1 pibnch Asafoetida
  • 2 Green Chilli
  • 16-18 Curry Leaves
  • 2 tsp Mustard Seeds
  • ½ tsp Fenugreek Seeds
  • 1 tbsp Coconut Paste
  • 1 tsp Jaggery
  • 2-3 tbsp Coriander Leaves fine chopped
  • Salt
  • 3 Dry Red Chillies
  • ½ tsp Turmeric Powder
  • Water
  • Oil


  • Making daal: Pressure cook daal with 2 cups of water. Take at least 5-6 whistles.
  • When pressure cooker cools down, open the cooker and mash the daal with ladle. Daal should be in a form of paste.
  • Keep the daal aside. Now take a wide and deep pan. Pour 2 tbsp of oil in it.
  • As the oil gets hot add hing, mustard seeds, 1 tsp of mustard seeds, green chilli, 8 curry leaves.
  • Cook for few seconds. Now add small onions and mix well. Cook the onions for a minute.
  • Stir in eggplants, carrots and radish, salt and turmeric powder and mix them well. Cook the vegetables for 2 minutes.
  • Now add chopped tomatoes, give it a stir and cook the veggies again for 2 minutes. Now add 1 1/2 cup of water, sambar masala and cover the pan.
  • Cook vegetables till they are soft but not mushy. Now add cooked daal, coconut, jaggery and tamarind pulp.
  • Mix them well and add 2 cups of water. Let the sambar boil for at least 8-10 minutes.
  • Keep stirring it after every few minutes. After 10 minutes add coriander leaves and switch off the stove and keep sambar aside.
  • Now lets make tadka for sambar for this take small tadka pan and add 1 tbsp oil. Now add whole red chilli and cook the chillies till they are crisp.
  • Now add mustard seeds and switch off the heat. Add curry leaves and mix everything. Add this hot tadka to sambar and boil sambar once again.


Keyword chickpea dosa, idli, sambar, sambhar, south indian
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