Mixed Vegetable Sambhar
A hearty South Indian lentil stew loaded with tender vegetables and finished with a fragrant mustard seed tempering. Tangy from tamarind, earthy from toor dal, and aromatic with freshly ground sambar powder, this comforting one-pot dish pairs perfectly with hot steamed rice or crispy dosa.
For 4 servings
- pressure cook · ~15 min
Pressure cook the toor dal.
1.Rinse 3/4 cup toor dal and add to pressure cooker with 2.5 cups water and 1 pinch turmeric powder.2.Close lid and pressure cook on medium-high for 4-5 whistles until soft and mushy.3.Let pressure release naturally, then open and mash the dal well. Set aside.TIPMash the dal thoroughly while still warm — it incorporates better into the sambhar. - prep · ~10 min
Prep the vegetables.
Cut 2 drumsticks into 3-inch pieces, dice 1 medium carrot, cube 100g peeled pumpkin, quarter 1 small brinjal, quarter 2 medium tomatoes, and roughly chop 1 medium onion.
- boil · ~10 min
Cook the vegetables until tender.
1.Add drumstick, carrot, pumpkin, brinjal, and tomato to a heavy-bottomed pot.2.Add just enough water to cover the vegetables and bring to a boil.3.Cook on medium heat until vegetables are fork-tender but not mushy, about 8-10 minutes.TIPAdd drumsticks first as they take the longest; softer vegetables like brinjal can go in a minute later. - mix · ~7 min
Combine dal, vegetables, and spices.
1.Add the mashed dal to the pot with the cooked vegetables and their water.2.Stir in 1.5 tbsp tamarind paste, 2 tbsp sambar powder, and 0.5 tsp salt.3.Add about 1 cup additional water to reach sambhar consistency — it should be pourable but not watery.4.Bring to a gentle boil and simmer for 5-7 minutes to let the flavors meld. - temper · ~4 min
Make the tempering.
1.Heat 2 tsp oil in a small pan over medium heat.2.Add 1 tsp mustard seeds and let them splutter.3.Add 0.5 tsp cumin seeds and 2 broken dried red chilies, fry for 15 seconds.4.Add 1 pinch hing and 10 fresh curry leaves, stir until fragrant, about 10 seconds.5.Add the chopped onion and 2 slit green chilies, sauté until onion softens slightly, about 2 minutes.TIPDon't let the hing burn — add curry leaves right after hing to cool the oil quickly. - mix · ~1 min
Pour the tempering over the sambhar.
Immediately pour the hot tempering over the simmering sambhar and stir well to combine. Let it simmer for 1 more minute.
- garnish
Garnish with fresh coriander leaves and serve hot.
Turn off the heat and sprinkle 2 tbsp chopped coriander leaves over the sambhar. Serve steaming hot with rice or dosa.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use freshly ground sambar powder for maximum aroma and depth of flavor.
- 2Mash the toor dal thoroughly while warm so it blends seamlessly into the stew.
- 3Add drumsticks first when boiling vegetables; they need a couple of extra minutes.
- 4Soak tamarind paste in warm water for 10 minutes before adding for smoother tang.
- 5Let the sambhar rest for 10 minutes after cooking so flavors marry beautifully.
- 6To store, cool completely and refrigerate in an airtight container for up to 3 days.
Adapt it for your goals.
Low-oil
Skip the tempering's sautéed onion and green chili; instead, add them directly with the vegetables for a lighter but still flavorful sambhar.
high proteinHigh-protein
Add 1/2 cup of cooked moong dal or a handful of boiled chickpeas along with the toor dal for an extra protein boost without altering the taste.
jainJain
Replace onion and garlic with a generous pinch of asafoetida and extra pumpkin; use only root vegetables like carrot and sweet potato for a Jain-friendly version.
veganVegan
This recipe is naturally vegan; just ensure the oil used in tempering is plant-based (any vegetable oil works) and skip the optional ghee drizzle.
Why this is on our healthy list.
Rich in Plant Protein
Toor dal provides a solid dose of plant-based protein, supporting muscle repair and keeping you full longer.
High in Dietary Fiber
The mix of lentils and vegetables like pumpkin, carrot, and brinjal delivers fiber that aids digestion and promotes gut health.
Packed with Antioxidants
Tomatoes, pumpkin, and curry leaves supply vitamin C, beta-carotene, and other antioxidants that help combat oxidative stress.
Low in Fat
With just 2 teaspoons of oil, this sambhar is a low-fat main dish that fits well into heart-conscious diets.
Frequently asked questions
Yes, use 1.5 cups of canned cooked toor dal. Rinse well to reduce sodium, skip the pressure cooking step, and add it with the cooked vegetables.
