South Indian Sambar (Huli)
For the Dal
For the Vegetables
For the Spice Paste
For the Tempering (Seasoning)
For Seasoning
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Soak and Prepare Dal
Take 150 grams of Toor Dal (Arhar Dal) and soak it in water for about . After soaking, drain the water completely using a colander.
Pressure Cook Dal
Transfer the drained dal into a pressure cooker. Add 1/4 teaspoon of turmeric powder, 1 teaspoon of ghee, and 2 cups (500 ml) of water. Close the lid and pressure cook for about 3 to 4 whistles.
Prepare and Cook Vegetables
While the dal is cooking, prepare the vegetables. Chop white pumpkin, carrots, and green beans into bite-sized pieces. Place the chopped vegetables in a separate pan, add 2 cups (500 ml) of water, and cook them until they are tender.
Roast Spices for Paste
Heat a small pan (kadai) and add 1 teaspoon of coconut oil. Add 2-3 dried red chilies, 1 tablespoon of coriander seeds, 1 teaspoon of cumin seeds, and 1/2 teaspoon of mustard seeds. Roast these spices on very low heat, stirring continuously, until the coriander seeds turn a nice golden brown and the mustard seeds start to splutter.
Add Remaining Spices and Coconut
Add 1/4 teaspoon of fenugreek seeds, 1/2 teaspoon of asafoetida powder, and 1/4 teaspoon of turmeric powder to the roasted spices. Stir well. Then, add 3 tablespoons of freshly grated coconut and give it a good stir until all the spices are mixed into the coconut.
Add Tamarind and Water, Cool
Turn off the flame. Add 1 teaspoon of tamarind and 1/3 cup of water to the spice mixture. Allow the mixture to cool down completely.
Grind Spice Paste
Once cooled, transfer the spice mixture to a grinder. Grind it into a very smooth and fine paste. Ensure there are no coarse bits of spices left.
Combine Dal, Vegetables, and Paste
Pour the cooked dal from the pressure cooker into a large pot. Mash the dal a bit with a wooden masher or ladle. Add the cooked vegetables along with their cooking water to the dal. Then, add the freshly ground spice paste to the pot.
Simmer Sambar
Give everything a good stir until the dal is infused with the flavors of the spices and vegetables. Turn on the flame and allow this mixture to come to a rolling boil. Add 3 to 3.5 teaspoons of salt, or to taste, and stir again.
Prepare Tempering
While the sambar is , prepare the . Heat a small ladle (tadka pan) and add 2 teaspoons of coconut oil. Once hot, add 3/4 teaspoon of mustard seeds. As the mustard seeds start to pop, tear in a few curry leaves and add them to the oil.
Add Tempering and Serve
Turn off the flame and add 1/2 teaspoon of asafoetida powder to the . Immediately pour the hot into the boiling sambar. Stir it in well. Your flavorful South Indian Sambar (Huli) is ready to be served.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 3 swaps
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Asafoetida (hing)?
- 1/4 tsp garlic powder + 1/4 tsp onion powder
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
Variations
Simple ways to adapt this recipe.
- Use any seasonal vegetables of your choice
Such as drumsticks, brinjal, or potatoes.
- For a different flavor profileIngredient swap
You can use fresh greens like fenugreek leaves, spinach leaves, or amaranth leaves (lal math) instead of or in addition to the suggested vegetables.
Helpful Tips
Small details that can improve the final result.
Your Notes
Save your personal tweaks, substitutions and cooking adjustments.
Saved only on this device.Example: Used less salt, cooked 5 minutes longer, added extra coriander.
Included when you print this recipe.
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