Vegetable sambhar prepared using tur dal, pumpkin, drumsticks and grounded spices.
Sambhar Recipe by Gurdip Kohli Punj

- Indian


- 4

Cooking Time

-20-22 Min


- Medium

Preparation Time

- 10 Min


  • 1 Cup Soaked Pigeon Peas
  • 1 tbsp Split Black lentils
  • 1tbsp Fenugreek Seeds
  • 1tbsp Split Bengal Gram
  • 2 1/2 tbsp Coriander Seeds
  • 4 Dry Red Chillies
  • 1 1/2 tbsp Coconut
  • 1/2 Cup Bottle Gourd
  • 1/2 cup Diced Onion
  • 1/2 cup eggplant
  • 1/2 pumkin
  • 6 to 7 Drumsticks
  • Salt
  • 1/2 tsp Turmeric Powder
  • 1 tbsp Tamarind Pulp
  • 2 to 3 tbsp Coconut oil
  • 1 tsp Mustard seeds
  • 9 to 10 Curry Leaves
  • 1/2 Asafoetida


  1. 1

    Wash pigeon peas thoroughly and pressure cook till soft.
  2. 2

    For sambar, heat a pan and add the cooked pigeon peas.
  3. 3

    Let them boil.
  4. 4

    Add chopped bottle gourd, diced onion, chopped eggplant, chopped pumpkin, and drumsticks pieces.
  5. 5

    Stir and allow the dal to boil.
  6. 6

    Dry roast the split black lentils, fenugreek seeds, split Bengal gram, coriander seeds, and dry red chillies in another pan.
  7. 7

    Blend these roasted spices with grated coconut and some water to a smooth paste.
  8. 8

    Add this mixture to the sambar.
  9. 9

    Stir and add salt turmeric powder, and tamarind pulp while the sambhar continues to boil.
  10. 10

    For the tempering, heat coconut oil in a pan.
  11. 11

    Add mustard seeds dry red chillies, curry leaves, and asafoetida.
  12. 12

    Add the tempering to the sambar and put the flame off.
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Gurdip Kohli Punj


Chef Gurdip Kohli Punj has fond memories of the Gurudwara kitchen where her family rolled out chapattis, chopped vegetables, and stirred large pots of dal as 'sewa'. This was no mere chore for young Gurdip; she enjoyed cooking for people! She creates healthy dishes that are yummy too!

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