Learn how to make different Recipe with chef Meghna.

    40 Mins
    Chef Meghna
    2-3 People


Tuver or Arhar daal - boiled in pressure cooker for 3 whistles, and churned with a spatula
2 tbs oil
Rai ke daane (mustard seeds)
Jeera (cumin seeds)
Methi ke daane (Feugreek seeds)
turmeric powder
red chilli powder
sambhar masala
chopped vegetables - pumpkin, brinjal, drum stick, padwal etc.
A dry red chili
Some Curry Leaves (Kadi patta)
Imli ka paani (Tamarind water)


So nutritious, tasty and the most essential South Indian delicacy without which imagining South Indian food is next to impossible - Sambhar - Here's my version of Sambhar (it may be slightly different than yours)

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Heat up a pan
Keep Tuver daal (Arhar Daal) ready- boiled in a pressure cooker for 3 whistles and churn it with a spatula; no need for a beater; leave it half crushed.
Take 2 tbs oil in the pan
Add some mustard seeds (rai ke daane)
Add some jeera (cumin seeds)
Add fenugreek seeds (methi ke daane)
Wait till you hear crackling sound.
I am going to add various vegetables; you can add any vegetables you like.
I have used drum stick, pumpkin, brinjal, padwal (snake gourd) etc.
Now add a pinch of asafoetida
Add a dry red chilli & few fresh curry leaves (kadi patta)
Add couple of  chopped Madran Onions (chalet)
Now add drum sticks, pumpkin, brinjal and padwal.
Now add some turmeric powder, 1.5 tsp red chilli powder & 2 tsp readymade Sambhar masala
Mix everything well
Add Salt
Add some water, cover the pan and let it cook for 5-10 minutes till half cooked.
Now add 2 tsp tamarind water (imli ka paani) - tamarind water is made by mixing water with tamarind (imli) pulp
I like adding a little jaggery to balance the sourness of tamarind (optional)
Now it's time to add the arhar( tuver) daal
Add water if Sambhar is too thick
Cover the lead and let it cook till you get a boil for 10 minutes at least
Sambhar is ready. Enjoy with Dosa, Idli, Uttapam or even with rice.

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