Sambar ( indian dhal curry)

Main Dish
2 servings
10 min
20 min
Very Easy


Number of serving: 2
1 1/2 cup yellow dhal/lentils

1 radish (300 g - remove skin and cut into chunks)

8 small shallots (remove skin)

6 cloves garlic (remove skin and crushed lightly)

1 medium size tomato (cut into 8 pieces)

7 dried whole red chillies

1 teaspoon mustard seeds

1 teaspoon cumin seeds

1 1/2 tablespoons plain chilly powder (or as your prefer)

1/2 teaspoon saffron/kunyit powder

3 tablespoons thick tamarind juice

1 sprig curry leaf

1 stalk coriander leaf (sliced)

3 tablespoons oil

1 litre water

salt to taste


  • Soak the dhal for 1/2 hour. Wash and add into a pot with 1/2 litre of water. Cook until dhal becomes soft and tender.
  • Heat the oil in a separate wok and when oil is heated, add in the radish, shallots, tomatoes and garlic. Fry for about 5 minutes before adding in the dried chillies, curry leaf, mustard and cumin seeds.
  • Fry until the seeds start to pop. Add all these fried ingredients into the pot of boiled dhal as well as the balance of 1/2 litre of water, chilly powder, saffron powder, tamarind juice and salt to taste.
  • Mix all together and cook until the radish becomes soft.
  • Finally, put in the coriander leaves, mix again and off the heat.

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