Kerala Spicy Sambar


1/2 cup Toor Dal

Water to cook Dal


3/4 cup Carrot, cubed

1/2 cup Okra cubed

1/2 cup Brinjal, cubed

1/4 cup Onion, cubed or 1/4 cup Shallots, cubed

2 Tomatoes, cubed

1/2 cup Drumstick, cut in 2″ pieces

Coriander leaves

Curry leaves

Salt, to taste

Spice Powders:

1/2 tsp Chili powder

1/2 tsp Coriander powder

2 tbsp Masala Tokri Kerala Sambar powder

1/2 tsp Asafoetida (hing/kaayam)

For Tempering:

2 tbsp Coconut Oil or Ghee

1 tsp Mustard seeds

2 Dry red chilies

1 tsp Garlic, finely chopped

1 tsp Shallots, chopped in thin roundels

Curry leaves

A pinch of Kashmiri Red Chili powder


  1. In a pressure cooker, add toor dal and water (almost double the quantity of dal). Pressure cook till about four whistles.
  2. After the pressure is completely released, open lid and mash the dal lightly. Chop the vegetables into cubes.
  3. Add the vegetables to the pressure cooker along with spice powders- Masala Tokri Kerala sambar powder, chili powder, coriander powder, asafoetida and salt, curry leaves, and coriander leaves.
  4. Pressure cook for one whistle. Keep aside and let the pressure release.
  5. For tempering, add coconut oil or ghee in a pan.
  6. Once hot, add mustard seeds.
  7. When it splutters, add dry red chilies, chopped garlic and shallots.
  8. Add curry leaves as well.
  9. Remove from heat and add a pinch of Kashmiri red chili powder. Mix well.
  10. Open the pressure cooker lid and add the tempering.
  11. Mix well before serving.