Plain Sambar

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • 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

  • 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.
  • Transfer the daal and the stock to a vessel.
  • Remove the outer peel of the beetroot (easier after pressure cooking) and cut the beetroot into thin slices/quadrants.
  • 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.
  • Add the tamarind paste after dissolving in a little water to ensure no lumps are left behind.
  • Add the turmeric powder, chilli powder, green chillies slit vertically and the sambhar powder.
  • Add salt to taste.
  • Heat oil in a pan; add mustard seeds and curry leaves.
  • After the mustard splutters, you can add it to the sambhar.