Sambar is basic South Indian vegetable stew serve with Idli, dosa or rice. There are so many variations of this recipe, this one is made with toovar dal (Yellow pigeon peas).

Mysore masala dosa


1 cup Toovar dal

5-6 Garlic cloves crushed

1/2 cup scraped coconut

1 tsp red chili powder

2-3 tsp Sambar masala powder

6-7 curry leaves

6-7 shallots or 2 small onion diced

2 medium tomatoes diced

3 tsp Tamarind pulp


First lets make masala for sambar

1. In big thick bottom vessel, heat little oil on medium heat. Add garlic, saute for few seconds. Add red chili powder, sambar masala, curry leaves and lastly add scraped coconut. Fry for few minutes and take it out and put it aside

2.Meanwhile cook toovar dal in pressure cooker with little bit of asafoetida and turmeric powder. Once cooked whisk it.


3.In same vessel, add 2 tsp of oil and heat it on medium heat. Add onions and fry till they are soft then add chopped tomatoes. Once tomatoes are soft mix masala made in first step. Add all other vegetables and little water (sufficient to cook vegetables).  Put the lid on and cook until vegetables are 3/4 done . Add Cooked toovar dal and tamarind pulp.

4. Add salt to taste and let it cook on slow heat for some time. Serve hot with Idli, Dosa or rice



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