Easy Sambar Recipe | South Indian sambar Recipe

What is sambar?

Sambar is a lentil based dish loaded with vegetables, flavored with spices specially sambar masala, tempered with mustard seeds; curry leaves, red chilies etc. It is a South Indian preparation and a must accompaniment with idli, dosa, vada etc. This particular recipe brings to you a sambar that can be prepared when you are in a jiffy. I have not used any vegetables as I use this Sambar Recipe when the refrigerator is empty and the clock is clicking ;). I make Easy Sambar Recipe using this recipe and serve it with idli/dosa made using the ready made batter easily available at the near by store or steamed rice. I often make mini rava idlis for kids.

Let’s talk about the ingredients for Easy Sambar Recipe

Amy (my 10 years old daughter) never liked sambar. Until one day when she had it at my friend’s place. I asked her “what all did you add to the sambar?” she gave a very cheesy reply “love” :D. Anyways when she shared the recipe I was shocked to see how simple and easy it was! List of sambar ingredients was so short. And the method was so simple.

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How To Make Easy Sambar Recipe

1. Pressure cook ¾ cup split pigeon lentils and ¼ cup orange lentils along with 2 medium whole tomatoes, salt to taste, ½ tsp turmeric powder, a handful of curry leaves, 1 tbsp sambar masala, 3 cups of water for 1 whistle and thereafter for 10 minutes on low flame. Once the pressure of the cooker releases, the lentils will be absolutely soft and the tomatoes will be mushy.


2. Place a sieve on a large bowl. Strain the pulp of the tomatoes. Discard the skin and seeds. Pass the cooked lentils through that sieve and add to the pureed tomatoes. Add 2 tbsp tamarind pulp.


3. Heat 2 tbsp oil. Once the oil is hot add 1 tsp mustard seeds and let them crackle. Add ¼ tsp asafetida. Add ½ tsp fenugreek seeds. Once they darken, switch off the flame. Add handful of curry leaves and 2 whole dry chillies. Put on the flame and add 1 medium sliced onion. Cook till the onion turns brown. Add 1 tsp red chilli powder and 1 tbsp sambar masala powder. Cook for 30 seconds on low flame. Switch off the flame. Pour hot tempering on the strained lentil mix.


4. Serve hot sambar with soft idlis, dosa, vada or rice.


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Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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