A Joint Venture Success Story!

Growing up in an Indian family means everything served on the table is cooked according to your father’s likes and dislikes hah! Doesn’t mean your mother loves you any less but that’s how it works :P. My style of cooking is a modified version of my Aai’s (mom) style of cooking, by modified I mean including anything and everything my husband and I like (or sometimes just what the husband likes) and also trying to learn new awesome things from my MIL.

My husband and I share a common love for Sambar (Split pigeon pea or toor dal and vegetable stew) and somehow I could never get it right! After a zillion failed attempts at making something as basic and simple as Sambar I finally got it right! My South Indian genes decided to do something 😛 ! So after a quick WhatsApp training session with Aai and Mummy (MIL) I finally hit the bullseye! 😀






  • Toor Dal/ Split Pigeon Peas – 1 1/2 Cups (Cooked)
  • Sunflower Oil/ Vegetable Oil – 2 Tbs
  • Mustard Seeds – 1 Tsp
  • Cumin Seeds – 1 Tsp
  • Curry Leaves – 10 to 12
  • Fresh Tamarind Pulp – 2 Tsp
  • Water – 2 Cups
  • Sambar Masala – 3 Tbs ( I use 777 Madras Sambar Powder)
  • Tomato – 1 Medium (Roughly Chopped or Puree)
  • Fresh Coconut – 2 Tbs (Grated)
  • Turmeric – 1/2 Tsp
  • Red Chili Powder – 1 Tsp
  • Salt – 1 1/2 Tsp (Adjust to taste)
  • Carrots – 1 Cup (Optional or add any veggies of your choice)



  1. Heat oil in a pan. Put mustard and cumin seeds and let them splutter, immediately add curry leaves
  2. Now add the tamarind pulp and water. Bring the mixture to boil
  3. Add the sambar masala, tomato, coconut and stir well. Boil the mixture for another 5 minutes
  4. In a separate bowl mix turmeric, red chili powder and salt with some water to form a smooth paste
  5. Add this paste to the boiling mixture and then add the cooked dal
  6. Add carrots and cook on low heat for another 10 minutes or till the carrots are cooked through

Serve hot with some steamed rice, Idli or Dosa! 🙂




You can make fresh sambar masala at home by dry roasting and then grinding the following spices:

  • Coriander seeds – 1 Tsp
  • Cumin seeds – 1 Tsp
  • Methi seeds – 1/2 Tsp
  • Chana Dal – 2 Tsp
  • Urad Dal – 1 Tsp
  • Dried Red Chilies – 5 to 6
  • Asafoetida – A pinch



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