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  • 3/4 cup toor dal
  • 2 + 1/2 cup water
  • Pinch of turmeric powder
  • 1 tablespoon oil
  • 1/2 teaspoon mustard seeds
  • Few fenugreek seeds
  • 15 small onions
  • 1 carrot
  • 8 ladies finger
  • 1 drumstick
  • 1 + 1/2 cup of water
  • Requires salt
  • 1 tablespoon of sambar powder
  • 2 tablespoon + 1 teaspoon tamarind paste
  • 1/4 teaspoon of turmeric powder
  • pinch of jaggery
  • few curry leaves and coriander leaves


  • Firstly wash and soak dal for at least 1 hour
  • Discard the water and add 1:3 ratio water, a pinch of turmeric powder, and a drop of oil
  • Pressure cook for 3 whistles and let the pressure releases naturally
  • In a wide pan add oil and when the oil is hot add mustard seeds, fenugreek seeds, and let it splutter
  • Add onions and saute for 2 minutes or till onions turns translucent
  • Furthermore add carrots, drumstick, okra and saute for a minute
  • Add required salt and saute for 2 minutes
  • Pour water and give a quick mix
  • Furthermore add tamarind paste, turmeric powder and mix well
  • Boil for 10 minutes, mix well in between
  • Add 1 cup of water and boil for 5 more minutes
  • Check if the vegetables are fork-tender also tamarind raw smell goes off then add mashed cooked dal
  • Furthermore add curry leaves, coriander leaves, salt if required, hing and little jaggery, mix well, and cook for 5 minutes
  • Add water and adjust the sambhar according to the consistency you desire
  • Lastly, add a dollop of ghee and turn off the stove
  • If sambhar thickness over time add little hot water and boil for 3 minutes and serve


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  1. I usually add toor dal for Sambhar. You can also combine toor dal + masoor dal
  2. Soaking dal is optional but helps for mushy cooked dal
  3. Adding turmeric powder and sesame oil
    while cooking dal is optional, but it
    helps for better cooking
  4. I have used 1:3 dal: water ratio. Adjust the water according to the dal you use
  5. Alter the number of whistles according to the dal you use
  6. let cooker pressure come down naturally
  7. I have used coconut oil, but you can use any oil of your choice
  8. If you don’t have tamarind paste  soak small lemon size tamarind and extract 2 + 1/2 of tamarind extract, use it
  9. I have used small onions instead, you use big onions or skip onions
  10. Always add dal only after tamarind the raw smell goes off and veggies are cooked
  11. I have used small onions instead, you use big onions or skip onions
  12. Use extra spice if you are using potatoes
  13. I have used mixed vegetables, but you can make sambar with any available vegetable
  14. I have used homemade tamarind paste. Adjust the quantity if you are going  to use store-bought tamarind paste
  15. Cook veggies till they are fork-tender
    avoid cooking them mushy
  16. Adjust water according to your desired consistency
  17. Adjust the spice according to your desired taste
  18. Jaggery is optional, but it enhances sambar taste
  19. I used coconut oil for tempering and added a dollop of ghee towards the end instead, you can do the tempering with ghee
  20. Add extra water according to your desired consistency
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