This oil free version of the South Indian staple can be teamed with rice, dosas, idlis and vadas.


For the Sambhar

  • 1 cup toor dal
  • 1 tomato, chopped
  • 1 onion, chopped
  • 2 brinjals, cubed
  • 1 drumstick, cut into 4 pieces
  • 1 ladies finger, chopped
  • 1 tbsp tamarind pulp (imli)
  • Salt to taste

For the Sambhar Masala

  • 6 to 8 red chillies
  • 1 tbsp coriander seeds
  • 1 tsp fenugreek seeds (methi)
  • 1 tbsp toovar daal (arhar)
  • 1 tbsp split Bengal gram (chana daal)
  • 1 tbsp split black gram (urad daal)
  • 1 tsp turmeric powder (haldi)
  • 1/2 tsp asafetida (hing)

For the Tempering

  • 1 tsp mustard seeds
  • 6 curry leaves
  • 1/4 tsp asafetida (hing)


  • First prepare the sambhar masala.
  • Dry roast all the ingredients for the sambhar masala. Then grind them to a fine paste in a blender using a little water. Keep aside.
  • Wash and pressure cook the daal with 2 cups of water. Steam the vegetables separately and add to the daal. Then add the tamarind pulp, sambhar masala, salt and 4 cups of water and bring to a boil.
  • Prepare the tempering by dry roasting the mustard seeds until they crackle. Add curry leaves and asafetida. Add this to the sambhar and simmer for 15 minutes.

Serves 8-10