Sambar / Lenthil Stew

Lentil soup

Hi Buddies,

Back to¬†my blog space after a 1.5 yrs maternity break ūüôā . Hardly getting time to even think about cooking with my little ones.¬†Finally , made some time to post my mom’s recipe.This requires some¬†preparation but i bet it’s completely worth it :). I have tasted many versions of sambar but my mom’s sambar is the one i liked the most. Check this and try it out for sure!

Preparation Time:  45 minutes
No of Servings: 4


Toor dal: 3/4 cup
Tamarind Pulp: Lemon size.
Pearl Onions: 20
Bottle guard: 1/2 cup
Green Beans: 8
Tomato: 1
Drumsticks: 6
Coriander Leaves: few
Turmeric: pinch
Red chilies: 2
Red Chili Powder: 1 tsp.
Cumin Seeds: 1 tsp.
Mustard Seeds: 1 tsp.
Oil: 2 tbsp.
Salt: As per taste
Water: 1-2 cups
Coriander Leaves: Few
Curry Leaves: Few
Asafoetida: pinch

Ingredients for paste:

Chana Dal: 2 tbsp
Urad Dal: 1 tbsp
Coriander seeds: 2 tbsp
Fenugreek seeds: 1/2 tsp
Black pepper:4
Grated coconut: 1 cup
Red Chili: 4
Asafoetida: pinch


  • Wash and cut all vegetables(except for tomato) into big pieces and¬†pressure cook them along with toor dal.









  • Cook onions directly on stove.










  • Make a thick tamarind pulp and keep it ready.





  • Meanwhile, dry roast all the ingredients for paste (except for coconut) till you get nice aroma from it.





  • Grind them into fine powder and finally add grated coconut and water to make a thick paste.





  • Transfer the cooked vegetables and toor dal to a vessel and add tamarind pulp, grounded paste ,tomato,turmeric, salt, red chili powder and water to it.
  • Let it boil for 10-15¬†mins and adjust water to get nice consistency.





  • Add coriander leaves to it and off the flame.
  • Add 2 tbsp. of oil to a pan and¬†add cumin , mustard seeds to it. When they start to splutter, add hing, red chilies and curry leaves to the sambar and close the lid.


  • One can add jaggery if they like.











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