Carrot Sambhar Recipe

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Carrot Sambhar


  • 1/2 cup toor dal
  • 1/4 teaspoon turmeric powder
  • 2 tablespoons canola oil
  • 1 whole dried red chili pepper
  • 1/4 teaspoon asafoetida powder
  • 4 to 6 curry leaves (optional)
  • 1/4 teaspoon fenugreek seeds
  • 1 teaspoon black mustard seeds
  • 1 teaspoon urad dal
  • 1/2 cup chopped onion
  • 1/4 cup chopped tomato
  • 1/4 teaspoon turmeric powder
  • 1 cup peeled and thinly sliced fresh carrots
  • 2 teaspoons sambhar powder
  • 1/4 teaspoon tamarind paste
  • 1/2 cup tomato sauce
  • 1 teaspoon salt (more, if desired)
  • 1/4 cup chopped coriander


  1. Boil 4 cups of water in a tall saucepan. Add toor dal and 1/4 teaspoon turmeric powder. Reduce heat to medium and cook, uncovered, for about 30 minutes until dal becomes creamy. If water evaporates during the cooking process, add another cup of water and cook until dal becomes creamy. Set aside.
  2. Place oil in a large saucepan over medium heat. When oil is hot, but not smoking, add the whole red pepper, asafoetida, curry leaves, fenugreek seeds, mustard seeds, and urad dal. Fry, covered, until mustard seeds burst (listen for popping sound) and other ingredients are a golden brown.
  3. Add the onion, tomato, and turmeric powder and stir-fry for 1 to 2 minutes.
  4. Add the carrots and stir-fry for a minute.
  5. Add sambhar powder, tamarind paste, tomato sauce, and salt. Cook, covered, over medium-low heat for 3 minutes, stirring occasionally.
  6. Add the toor dal mixture plus 2 cups of warm water, to the mixture in the saucepan. Add coriander. Cook, covered, over medium-low heat until carrots are tender.

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