Lentil Curry (Sambhar) Cooking Recipe

Lentil Curry (Sambhar) Cooking Recipes

Ingredients :

200 g

15 g

75 g

5 g

10 g

45 g


5 g

a pinch



200 g

5 g

5 g

180 g

300 g

10 g

20 g

lentils (arhar daal)

tamarind (imlee) pulp

coconut, grated

coriander seeds

cumin (jeera) seeds

ground nut oil

red chilies, whole

mustard (raee) seeds

asafoetida (heeng)

curry leaves

green chilies, slit

green drumsticks, chopped roughly

red chili powder

onions, sliced

tomatoes, quartered

jaggery (soaked in 2 tbsp water)

green coriander, chopped

salt to taste

Method :
  1. Wash and soak lentils for 30 minutes.
  2. Dissolve tamarind in water (1 cup).
  3. Drain letils and boil in a handi (pot) with water (31/2 cups) till completely cooked.
  4. Prepare sambhar paste, by lightly roasting grated coconut, coriander seeds, cumin and whole red chilies.
  5. Grind to a paste and keep aside.
  6. Heat oil (2 tbsp), sauté mustard seeds and asafoetida till the seeds crackle.
  7. Add curry leaves, green chilies, tamarind water, green drumsticks, turmeric, red chili powder, onions, tomatoes and salt.
  8. Bring to boil and simmer for 7 - 8 minutes.
  9. Stir in the prepared paste, the cooked lentils and the dissolved jaggery.
  10. Bring to the boil and simmer for 8 - 10 minutes.
  11. Sprinkle chopped coriander and serve hot, as an accompaniment to Idli, or rice flour pancakes (dosa)or steamed rice .

Serves 4

Preparation Time : 40 minutes

Cooking Time : 1 hour

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