Capsicum Sambar

Recipe by
Total Time:
45-60 mins
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 1 cup - Toor Dal
  • 3 tsp - Channa dal
  • 1 - medium size onion, chopped
  • 2 - Tomatoes medium size, chopped
  • 1 - large Capsicum
  • 5 - Garlic flakes
  • 1 - lemon-sized Tamarind ball
  • 2 tsp - coriander leaves, chopped
  • 4 curry leaves, chopped
  • 2 tsp - sambar powder
  • Salt and chilli powder as per taste
  • 2 pinch - Asafoetida
  • 1/2 tsp - Turmeric
  • 3 tsp - oil
  • 1 tsp - urad daal + cumin + Mustard Seeds

How to Make Capsicum Sambar

  • Wash and boil both the dals with half of the chopped tomatoes, a little haldi, 3 garlic flakes and a pinch of asafoetida in a pressure cooker till cooked
  • Take a heavy bottomed vessel and 3 tsp of oil
  • When the oil is hot, add 1 crushed garlic flake, fry for one minute then add the urad daal, cumin, mustard seeds (altogether 1 tsp) and curry leaves and allow it to splutter.
  • Add a pinch of asafoetida and then add chopped onion and fry for 2 minutes.
  • Then add capsicum and fry
  • Add tomatoes and coriander leaves and then add salt, chilli powder, a little turmeric, sambar powder and fry for a little while.
  • Then add 2 cups of water let it boil for a while.
  • Meanwhile take out the dal from the cooker and mash the dal.
  • Capsicum should not get over cooked, add the mashed dal to it and boil for a while
  • Then add the extracted tamarind juice, let it boil for another 4 to 5 mins