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Plain Sambar Recipe

Plain Sambar is a popular Indian Snacks
Author :
On :
Tuesday, 18 July, 2017
Category :
Vegetarian Recipe
Course :
Snacks Recipe
Cuisine :
Indian Recipe
Technique :
Pressure-Cook Recipe
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


  • 1/2 cup - toor daal
  • 1 - big Beetroot or 2 small Beetroots
  • 1 or 2 tsp - Tamarind paste
  • 1 or 2 tsp - sambhar powder
  • 1 pinch - Turmeric powder (optional)
  • 1 tsp - Red Chilli powder (optional)
  • 2 - Green chillies
  • For the seasoning (tadka):
  • 2 tsp - oil (sunflower, refined or any other)
  • 1/2 tsp - Mustard Seeds
  • Curry leaves
  • How to Make Plain Sambar:

    1. Place the toor daal and the quartered beetroot in a pressure cooker; add sufficient water and pressure cook (minimum 3 whistles) till the daal is completely mashed.
    2. Transfer the daal and the stock to a vessel.
    3. Remove the outer peel of the beetroot (easier after pressure cooking) and cut the beetroot into thin slices/quadrants.
    4. Put the beetroot along with the daal, and boil on medium to low flame for 10 to 15 minutes to allow the beetroot to cook.
    5. Add the tamarind paste after dissolving in a little water to ensure no lumps are left behind.
    6. Add the turmeric powder, chilli powder, green chillies slit vertically and the sambhar powder.
    7. Add salt to taste.
    8. Heat oil in a pan; add mustard seeds and curry leaves.
    9. After the mustard splutters, you can add it to the sambhar.


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