• 1 red onion
  • 2 green bell peppers (capsicum)
  • 1 tomato
  • 2 green chiles
  • cilantro/coriander leaves
Spices + Miscellaneous
  • toor dhal
  • tamarind extract / dry (size of a lemon)
  • mustard seeds
  • fenugreek seeds
  • curry leaves
  • turmeric powder
  • sambar powder
  • asafetida
  • red chilies
  • oil
  • salt


  1. Soak 1 cup of toor dhal in water for a minimum 2-3 hours.
  2. If you are using dry tamarind, soak it in warm water for an hour and then squeeze the tamarind to collect the liquid.


  1. Cook the toor dhal with turmeric. Mash the cooked toor dhal.
  2. Cut the onion, green bell peppers and tomato into medium cubes.
  3. To a pan add oil, sauté the onion until it turns translucent. Break the green chillies in two and add it to the pan.
  4. Then add the green bell peppers and sauté until soft. Finally add the tomatoes and let it cook for a couple of minutes.
  5. As the vegetables cook, in a pot add the tamarind water 1 teaspoons of turmeric, 2-3 spoons of sambar powder and salt to taste.
  6. After tamarind come to a light boil, add the cooked vegetables and the mashed toor dhal.
  7. Let this mixture cook for 5-7 mins.
  8. In the pan used for the vegetables, add oil and wait till it is hot.
  9. To this add mustard seeds, 2 broken red chillies, asafetida, fenugreek seeds and optionally curry leaves.
  10. Once everything pops add this to the top of sambar and mix it well.
  11. Finally cut the cilantro leaves and top the sambar.

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