Carrot and beans sambar

Main Dish
2 servings
20 min
15 min
Very Easy


Number of serving: 2
Tur Dal - 1 cup / 150 gms

Carrot 50 gms

French beans- 50 gms

Sambar Onions / shallots - 100 gms

Tomatoes, small 1

Tamarind - small lemon size

Turmeric powder ½ teaspoon

Sambar Powder - 2 teaspoons

salt to taste

Oil 1 tablespoon

Coriander Leaves for garnishing

For Seasoning:

Mustard Seeds ½ teaspoon

Cumin seeds ¼ teaspoon

Fenugreek ½ teaspoon

Whole red chilli 2

Asafetida 2 pinches

Curry leaves 1 sprig


  • Preparation:
    Chop the carrots and beans into 2 inch long pieces. Soak the tamarind in some hot water and extract pulp from it. Remove the skin from the shallots and chop both the shallots and tomatoes. Wash and pressure cook tur dal with ½ teaspoon oil and turmeric powder. In a small vessel on top of the dal place the carrots and beans also to be cooked after sprinkling them with little water. Release the pressure after three whistles and mash the dal well with a mathu. Keep aside.
  • In a kadai heat the oil and add the ingredients for seasoning one by one in the order mentioned.
  • Now add the chopped onions. Sauté till they turn pink and add tomatoes, Sambar powder.
  • Cook till the tomatoes turn mushy. Now add the cooked tur dal, vegetables, tamarind pulp, and salt and mix well.
  • Cook for 10 minutes on a medium flame till all are well cooked and the aroma of the sambar rises.
  • Garnish with coriander leaves and serve hot with rice.


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