Sambar with Drum Stick

Sambar is a scrumptious combination of Toor dal and a bunch of vegetables which is nicely flavored with the sambar masala and other spice powders. It is served for all the meals including breakfast, lunch, and dinner. It is mainly because of its mouthwatering taste but also because it provides a lot of health benefits as well. It is considered to be a protein-packed soup as it is made from Toor dal.

Sambar with Drum Stick

Sambar with Drum Stick

Recipe by Ushakal GroupCourse: Veg, Veg Breakfast, Main DishCuisine: IndianDifficulty: Medium


Prep time


Cooking time


Total timeminutes


  • For the Dal

  • 1/2 cup Tuvar Dal

  • Salt to taste

  • 1/2 tsp Turmeric Powder

  • 1 tbsp Tamarind Paste

  • For the vegetables

  • 10-12 Shallots

  • 1/2 cup Eggplant Cubed

  • 1/2 cup Carrot Cubed

  • 1 Drumstick Cut into 2 inch pieces

  • 1/2 cup Yellow Pumpkin Peeled and cubed

  • 1 cup Water

  • 1/4 tsp Turmeric Powder

  • For the masala

  • 3 tbsp Vegetable Oil

  • 1 tsp Mustard Seeds

  • 3-4 Dry Red Chilies

  • 15-20 Curry Leaves

  • 1/2 cup Onion Finely chopped

  • 1 cup Tomato Finely chopped

  • 2 tbsp Sambar Powder

  • For the tempering

  • 1 tbsp Vegetable Oil

  • 1 tbsp Mustard Seeds

  • 2-3 Dry Red Chilies

  • 10-12 Curry Leaves


  • For the dal
  • Wash the dal and add it in a pressure cooker along with 2 cups of water, salt and turmeric powder.
  • Cook the dal until it is softened.
  • Remove the pressure cooker from heat and let the pressure release.
  • Remove the lid of the cooker.
  • Add tamarind paste in the dal and whisk until smooth and keep aside.
  • For the vegetables
  • Add all the vegetables along with water, salt and turmeric powder in a pan.
  • Cover the pan and cook until the vegetables are softened.
  • Do not overcook the vegetables otherwise they will become mushy.
  • You can cook the vegetables in a pressure cooker as well.
  • Keep aside.
  • For the masala
  • Heat oil in a pan.
  • Once the oil is hot, add mustard seeds, dry red chilies and curry leaves and let them crackle for a few seconds.
  • Onion and fry until they turn translucent.
  • Add tomatoes and cook for 4-5 minutes until there are mushy and everything comes together.
  • Add sambar powder and cook for another 3-4 minutes.
  • Add some water if the tempering is too dry.
  • Add the cooked dal and veggies in this pan and mix everything well.
  • Add more water to adjust the consistency of sambar.
  • Cook the sambar for 10-12 minutes on medium low heat.
  • For tempering
  • Heat oil in a pan.
  • Once the oil is hot, add mustard seeds, red chilies and curry leaves and let them crackle for a few seconds.
  • Pour the tempering over the sambar and serve hot.

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