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Mysore_Sambar
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Mysore Sambar

Here’s a recipe for Mysore Vegetable Sambar using Gowda’s Kitchen Mysore Sambar Powder. (You’ll skip making the full spice masala since you already have a ready powder.)https://gowdakitchen.com/mysore-sambar-powder/
Course Main Course
Cuisine Indian
Keyword Sambar
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 15 minutes
Total Time 45 minutes
Servings 10 Pax
Calories 300kcal

Ingredients

Main Ingredients

  • 1 Cup Toor dal pigeon peas
  • 2 Cup Mixed vegetables – 2 cups Beans, Drumstick, Add any Fav Vegetables, etc., chopped
  • 1 Lemon Size Tamarind (soaked in warm water) soaked in warm water
  • ¼ tbsp Turmeric powder
  • 1 tbsp Salt – to taste
  • 1 Cup Water – as needed

For Tempering

  • 1 tbsp Oil or ghee – 1 tsp
  • 1 tbsp Mustard seeds – 1 tsp
  • ½ tbsp Cumin
  • 1 Ping Asafoetida / Hing
  • 2 pcs Dry red chilli ( Broken)
  • 5-8 pcs Curry leaves

Gowda’s Kitchen Mysore Sambar Powder

  • 3 tbsp Gowda Kitchen Sambar Powder https://gowdakitchen.com/mysore-sambar-powder/

(Optional add-ons)

  • ½ tbsp A little jaggery – a small pinch to balance flavors
  • ¼ cup A few chopped coriander leaves for garnish

Instructions

Cook the dal

  • Rinse the toor dal well.
  • In a pressure cooker, add the dal with ~2 cups water, a pinch of turmeric, and a little salt.
  • Pressure cook until the dal is soft and easily mashed (3–4 whistles, or equivalent in stovetop).
  • Mash the cooked dal well and keep aside.

Prepare vegetables

  • In a pot (or same pot after cleaning), add the chopped vegetables, a bit of salt, turmeric, and enough water to cover them.
  • Cook until the vegetables are almost done (not fully mushy).
  • Add tamarind extract
  • Squeeze out the tamarind pulp from soaked tamarind (discard strings/seed) and add this extract to the vegetables.
  • Bring to a boil.

Add Gowda’s Kitchen Mysore Sambar Powder (start with 3 tbsp) to the vegetables.https://gowdakitchen.com/mysore-sambar-powder/

  • Stir well to avoid lumps.
  • Adjust water as needed to get desired consistency.
  • Let it simmer for 5–7 minutes so the flavors meld.

Add the cooked dal

  • Pour the mashed dal into the simmering vegetable & spice mixture.
  • Mix gently, check for salt and spice level.
  • Let it simmer for another 5 minutes.
  • If using jaggery, add a small pinch now and stir in.

Tempering / Tadka

  • In a small pan, heat oil or ghee.
  • Add mustard seeds; let them splutter.
  • Then add asafoetida, broken red chilli, and curry leaves.
  • Optionally, add cumin seeds if you like.
  • Pour this tempering over the prepared sambar.

Garnish & Serve

  • Garnish with fresh coriander leaves if desired.
  • Serve hot with steamed rice, idli, dosa, or any South Indian staples.

Notes

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