Prep Time
Cook Time
1h 30m
Ready In

"A kind of vegetable soup served in South India, usually accompanying idli or masala dosa. This version has some *slightly* Americanized ingredient options, if you can't find the vegetables native to India."

Original recipe yields 7 servings


  • Serving Size: 1 (213 g)
  • Calories 249.2
  • Total Fat - 9.7 g
  • Saturated Fat - 2.9 g
  • Cholesterol - 61.7 mg
  • Sodium - 135.8 mg
  • Total Carbohydrate - 28.8 g
  • Dietary Fiber - 1.1 g
  • Sugars - 2.9 g
  • Protein - 11.9 g
  • Calcium - 156.1 mg
  • Iron - 2.3 mg
  • Vitamin C - 3.7 mg
  • Thiamin - 0.3 mg

Step 1

Place toor dal, turmeric, salt, asoefetida and water in a saucepan; bring to a boil, then reduce heat and simmer until dal is cooked, adding water if it evaporates, for about 30-45 minutes.

Step 2

Place tempering ingredients in a small saute pan and heat until curry leaves begin to sputter, then add to dal soup.

Step 3

Mix tamarind paste with hot water and the strain through a sieve, pressing with the back of a spoon to get all the pulp.

Step 4

Place ingredients for sambar in the pan with the soup and top up with water to cover. Bring to a boil and then reduce heat and simmer for 30 minutes, or until vegetables are tender, adjusting water amount to your liking. If drumsticks are woody, discard them before serving.

Tips & Variations

No special items needed.