vegetable sambar recipe
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5 from 3 votes

mangalore style vegetable sambar

mangalore style mix vegetable sambar made with lentils, roasted spices and fresh coconut paste.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: main course
Cuisine: south indian
Servings: 4
Author: Dassana Amit

Ingredients

for cooking dal

  • ¼ cup arhar dal (tuvar dal or pigeon pea lentils)
  • 1 cup water for pressure cooking dal

veggies and spices for veg sambar

  • ½ cup diced brinjals (baingan) or about 3 to 4 medium brinjals
  • 1/3 to ½ cup chopped potatoes or 1 medium potato
  • 1/3 cup chopped carrots or 1 medium carrot
  • 1/3 cup chopped french beans or 8 to 10 french beans, chopped
  • ¼ to 1/3 cup thickly sliced shallots or small onions or sambhar onions
  • ½ cup diced tomatoes or 1 medium tomato
  • ¼ teaspoon turmeric powder (haldi)
  • 1.5 cups water for cooking veggies
  • ½ to 1 teaspoon jaggery or add as per taste
  • salt as required

for tamarind pulp

  • ½ tablespoon tightly packed seedless tamarind (imli)
  • ¼ cup hot water

for sambar masala paste

  • 1 tablespoon coriander seeds (sabut dhania)
  • 1 teaspoon cumin seeds (jeera)
  • 10 to 12 methi seeds (fenugreek seeds)
  • 5 to 6 byadagi chilies or any less hot dry red chilies - halved or broken and deseeded
  • 8 to 10 whole black peppers (sabut kali mirch)
  • ¼ cup tightly packed grated coconut
  • 1 or 2 garlic (lahsun) - chopped
  • ½ cup water for grinding

for tempering mix vegetable sambar

  • 1 teaspoon mustard seeds (rai)
  • 4 to 5 garlic, crushed lightly with their peels on
  • 1 pinch asafoetida (hing)
  • 1 to 2 dry red chilies (sookhi lal mirch) - halved or broken and deseeded
  • 1 sprig curry leaves or 8 to 10 curry leaves (kadi patta)
  • 2 tablespoon oil

Instructions

preparing the freshly ground sambar masala

  • heat a tawa or a small frying pan and dry roast the following spices on a low flame - 1 tbsp coriander seeds, 1 tsp cumin seeds, 10 to 12 methi seeds, 5 to 6 byadagi chilies or any less hot dry red chilies (halved or broken and deseeded), 8 to 10 whole black peppers.
  • roast these spices till they become fragrant.
  • now add these spices in a grinder jar. add 1 or 2 garlic (chopped) and ¼ cup tightly packed grated coconut.
  • add ½ cup water and grind to a smooth paste. add more water if required while grinding. keep aside covered.

cooking lentils for vegetable sambar

  • rinse tuvar dal a couple of time in water. the pressure cook tuvar dal with 1 cup of water for 4 to 5 whistles or till the lentils become mushy and soft. 
  • mash the dal and keep aside. you can also cook the dal in a pan. if cooking in a pan, then cover and cook till the lentils are done. add more water if required.

preparing tamarind pulp

  • soak ½ tbsp tightly packed seedless tamarind in ¼ cup hot water for 20 to 30 minutes.
  • later squeeze the pulp from the tamarind directly in the water. strain and keep aside.

cooking veggies for mix veg sambar

  • rinse, peel and dice all the veggies. add them in a pan. i used a mix of brinjals, carrots, french beans, potatoes, tomatoes and pearl onions.
  • now add 1.5 cups water. add ¼ tsp turmeric powder and stir well. cover the pan and cook the veggies on a low to medium flame.
  • cook till the veggies become tender and are almost cooked. now add the mashed dal and stir very well.
  • then add the tamarind pulp. add the ground sambar masala paste. mix and stir very well. simmer for 8 to 9 minutes.
  • season with salt as per taste. add ½ to 1 tsp jaggery. add the jaggery as per taste.
  • continue to simmer for 7 to 8 minutes on a low to medium flame. do stir at intervals. if the sambar looks thick, then you can add some more water. once the vegetable sambar is done, cover and keep aside.

tempering for mix vegetable sambar

  • heat 2 tbsp oil. then add 1 tsp mustard seeds and crackle them.
  • next add 4 to 5 garlic, crushed lightly with their peels on. stir and saute for some seconds.
  • add a generous pinch of asafoetida (hing), 1 to 2 dry red chilies (halved or broken & deseeded), 1 sprig curry leaves.
  • saute till the red chilies change color and the curry leaves become crisp. this takes just some seconds.
  • then pour the whole tempering mixture into the vegetable sambar. cover for 5 minutes and let the tempering flavors infuse with the mix vegetable sambar.
  • you can garnish with a few coriander leaves and serve mix vegetable sambar hot with steamed rice.