• Pre-cooked veggies of choice : 1 cup
  • Tuvar dal/ split pigeon pea : 1cup
  • Water : as required
  • tamarind pulp: 2 tsp
  • Turmeric Powder : 1/2 tsp
  • Sambar Powder : 1 tbsp
  • Grated coconut : 1/2 tbsp
  • jaggery : 2 tsp
  • Salt : To taste
  • Oil : 1/2 tsp
  • For tempering
  • Oil : 1 tsp
  • mustard seeds : 1 tsp
  • curry leaves : 10


  • In a deep pan, add the water, dal, haldi and oil. Stir and bring the mixture to a boil on a high flame. Then, lower the flame to medium and cook till the dal is done (or) pressure cook the dal by adding double amount of water
  • Meanwhile, get the sambar paste ready. In a mixie, add the sambar powder, coconut, jaggery, a little water and blend well to form a fine paste.
  • Now, add this paste to the cooked dal and stir to combine on a medium flame.
  • Add the pre-cooked veggies of choice (onions, tomatoes, bottle-guard,drumstick etc). Then add the tamarind pulp and mix well.
  • Season with salt and let the dal cook for another 5 minutes.
  • Make the tadka separately. In a pan, heat oil on a high flame,add the mustard seeds,cumin seeds and let them splutter, then add the kadi patta.
  • Take off the flame and pour immedietly on the sambar. Stir to mix well.
  • Garnish with coriander leaves and serve hot with with idli, dosa or steamed rice.​