• 2 tsp oil
  • 1 tbsp coriander seeds
  • 1 tbsp chana dal
  • ½ tsp cumin/jeera
  • ¼  tsp methi/fenugreek seeds
  • ½ tsp Black pepper
  • 4 dried Kashmiri red chilli
  • few curry leaves
  • 1 pinch of asafoetida


  • 1 cup tamarind extract
  • few curry leaves
  • ½ onion, chopped
  • 5 beans, chopped
  • 1 carrot, chopped
  • 1 tomato, chopped
  • 1 tsp salt
  • 1 cup of water
  • 1 ½ cup toor dal, cooked
  • 2 tbsp coriander, finely chopped
  • 1 cup bottle gourd (lauki)
  • ½ cup eggplant (baingan)


  • 2 tsp oil
  • 1 tsp mustard/rai
  • 1 dried Kashmiri red chilli
  • few curry leaves
  • 1 pinch of asafoetida (Hing)


How To Prepare Sambhar Powder

Pour 2 tsp oil in a pan Put Chana, methi seeds, fry them till they turn light brown. Now add coriander, Jeera, Heeng, Curry leaves, black pepper and red chilli and fry 1minute. cool it off the spices and grind them.

How To Cook Sambhar

Put dal with 3 times more water in a cooker then Add gourd, brinjal, Carrot, Beans, Eggplant, onion, tomato, salt to taste cover the cooker and after 1 whistle goes off cook dal for 4-5 minutes on a low flame. Turn off the gas.

Pour oil in a pan and heat. Put Heeng and Rie in hot oil, once Rie is fried add 1 Dried Red chilli, curry leaves, and then fry. Now open the cooker and add dal in a kadhai/pan put tamarind extract, 2 -3 cup water and sambhar powder and boil for 10 minutes and turn off the stove.

Now Sambhar is ready to serve to take out Sambhar in a bowl garnish with green coriander leaves. Serve Sambhar with Idli, Dosa, Rice or your favourite dish and enjoy.


If you do not want to make sambhar powder at home you can also buy at the store


This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: