Idhey Sambhar Recipe

Served as: Main course
Cuisine: Authentic South Indian
Servings: 4


  • 1.5 Cup Tuar Dal or Arhar Dal (pigeon pea lentils) pressure cooked in 2 -2.5 cups of water ( 5-6 whistles in pressure cooker until the its cooked soft. Mash well and set aside)
  • 1 – 1.5 cups of assorted chopped vegetables (Okra, beans, potatoes, carrot, Onions)
  • 1 tablespoon seedless tamarind (about a lemon size) soaked in ¾ cup warm water for about 10 min
  • 2-3 spoons of Idhey Sambhar Powder (this can be altered to suit your taste)
  • ½ teaspoon turmeric (Haldi)
  • Pinch of asafoetida (Hing)
  • 2 cups of water to add
  • Salt to taste

For Tempering:

  • 2 tablespoons of refined sunflower oil
  • 1 green chilly
  • 1 teaspoon mustard seeds ( Rai)
  • 1 pinch fenugreek seeds (methi seeds - optional)
  • 10-12 curry leaves

How to make the Sambhar

  • In a medium size bowl, heat 2 spoons of refined oil in medium flame
  • Add mustard seeds and asafetida. Allow it to crackle.
  • Squeeze and add the tamarind pulp along with 1 cup of water. Allow it to boil.
  • Add the vegetables, Idhey Sambhar powder, turmeric and salt to taste. Allow the vegetables to cook well for about 15 minutes. Keep stirring at intervals.
  • Add the cooked dal. If the consistency seems thick to you, add some water.
  • Bring to boil, switch off the flame. Add freshly chopped curry leaves. Stir to get it all to blend well. Cover it with lid for the flavor to infuse for about 5-10 min.

Serve with hot rice and ghee or enjoy it with Idli, Dosa.

Add the Idhey twist to the sambhar on special occasions –

Dry sauté - 1 teaspoon of Dhania seeds, 2 Red chilies and a spoon of freshly ground coconut until golden brown. Grind it coarse and add it to the sambhar. Boil for 5 minutes and cover it with lid.

Happiness guaranteed!

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