1 Cup tur dal (arhar dal)
4 Bhindi (lady finger)
1 Onion
9-10 Curry leaves
1 table spoon sambar powder (as per taste)
1 table spoon tamarind juice (soak tamarind, 3-4 pieces of 1 inch, squeeze to get the juice)
1/2 tea spoon haldi
1/2 tea spoon lal mirch (as per taste)
Salt to taste

For tempering
1 table spoon oil
1/2 tea spoon rai (mustard seeds )
Pinch of hing
1 red chilli


Pressure cook dal.
Chop onion (lengthwise) and bhindi.
Boil 2 cups of water and add onions, bhindi, curry leaves, lal mirch, sambar powder and tamarind juice.
Once the veggies are cooked, add dal and salt to taste.
Bring it to a boil.

For tempering:
Heat oil.
Add rai, hing and red chilli.
Pour it on sambar.


  • Veggies like pumpkin, lauki, tomato, brinjal, drum-sticks can be added as per availability and taste.
  • Instead of tamarind, kokum / amsul (2 pieces) can also be used while boiling veggies.

4 thoughts on “Sambar”

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