BM #107 Week 1 Day 1 - 

It is unbelievable that 2019 is coming to an end already. This month I have chosen some interesting themes to post. It is all about Instant dishes this week. In our fast paced routine, many instant dishes come to the rescue to save the day. One such is this Dhaniyala Sambar.

This version of sambar is made by my sister-in-law and recently discovered by my mom. My mom was surprised that after so many decades of making sambar at home, she has never tasted something so delicious. The added bonus is there is no roasting of spices to make this instant sambar.

The above picture shows our simple weekend meal with Karivepaku Annam, Mango Pickle, Alu Fry, Dhaniyala Sambar, Rice, Yogurt, Papad and Vadiyams.

Recipe Source amma
Ingredients - 

Toor Dal 3/4 cup
Tamarind Extract 2-3 Tbsp (Depending on the sourness)
Salt, Sugar/Jaggery, Turmeric as needed
Mixed Vegetables 2-3 cups
(Carrot, Bottle Gourd, Drumstick, Chayote Squash, Green Beans, Radish, Okra, Tomato, Onion etc) 
Water 4-5 cups
Seasoning (Oil 2 tsp, Urad Dal 1 tsp, Mustard Seeds 1/2 tsp, Red Chili, Curry Leaves, Asafotida 2 generous pinches)
To Grind -
Coriander Seeds 1 Tbsp
Coconut Powder 1 Tbsp (or more if preferred)
Fenugreek Seeds a pinch (Optional)
Peppercorns 4-5 (Optional)
3 Dry Red Chilies

Method Of Preparation -

Wash and cook Toor Dal and set aside. [Leftover cooked toor dal/moong dal can be used.]

In a heated thick bottomed pan, add all the vegetables using, pour about 2 cups of water and allow the vegetables to cook.

While the vegetables are cooking, grind the raw spices listed under 'To Grind'. Set aside.

Add the tamarind extract and the spice powder to the cooked vegetables.

Make a paste of tomato and 1/4 cup of cooked toor dal and mix it into the simmering vegetables. [This step is optional but I like to do it].

Add salt, sugar, turmeric and the remaining cooked toor dal into the vegetable mixture. Adjust the consistency by adding water if needed.

Check the seasoning and allow it to come to a rolling boil.

In a separate pan, heat oil, add the seasoning ingredients and after the mustard seeds pop, remove from heat and transfer into the simmering sambar.

Cover and remove from heat.

Serve hot with rice and papad.


Preparation Time 30 minutes
Makes 6-7 cups
Posted by Harini R on Tuesday, December 3, 2019


  1. Very easy and comforting dish for my family! I Love to add ghee to enhance its flavor!

  2. That thali is to die for Harini, love the sambhar recipe. My husband is a big fan of dal and sambhar. Will make your recipe soon.

  3. Srivalli Says:
  4. This sambar sounds really fantastic Harini, I would surely want to make it very soon!

  5. sushma Says:
  6. Sambar looks super delicious. Love to have it with some white rice and papad.

  7. Pavani Says:
  8. That is a very interesting and quick sambar recipe Harini. Sounds so flavorful too. That whole thali looks hearty and comforting.

  9. I never roast spices as I use sambar powder. But this is definitely a time saver for those who make sambar in the traditional way.

  10. Sounds interesting , let me give it a try . I am sure it must be flavorful . Instant recipes are more than welcome - in this fast life what more can we want .

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