Serves 4

Toor dal 1 cup Chana dal 4 t.spoons
Red chillies 12 Tamrind Paste/Tamarind water
Cooking Oil 2 t.spoons Pepper 1 t.spoon
Cumin seeds 1 t.spoon Methi 3/4 t. spoon
Turmeric 1/4 t.spoon Hing a small pinch
Salt 1 t.spoon (or to taste)


  1. Rinse and soak toor dal and chana dal for two hours in water.
  2. Soak 6 red chillies, 1 t. spoon salt, and hing in some water.
  3. Grind the above two into a thick paste. Add pepper, cumin seeds, and curry leaves to this.
  4. Fry methi, 6 red chillies, and hing in little oil, and wet grind the above mixture.
  5. Boil enough water with tamarind paste, salt and turmeric so that you can add the balls made out of toor dal paste.
  6. Add the methi mixture paste and boil this until the flavour comes out. Make small balls out the toor dal paste and add this to the boiling sambhar.
  7. Cook for a few minutes and garnish with curry leaves.
Nutrient Composition Per Serving
Energy (Kcal) 187 Carotene (μg) 52.7
Protein (g) 7.0 Vitamin C (mg) 0.05
Carbohydrate (g) 23.33 Mg (mg) 36.44
Fat (g) 7.3 Na (mg) 10.8
Fibre (g) 1.14 K (mg) 312
Minerals (g) 1.4 Mn (mg) 0.44
Calcium (mg) 59.43 Zn (mg) 0.37
Phosphorus (mg) 103.2 Cr (mg) 0.006
Iron (mg) 2.44