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5 from 1 vote

Stir-Fry Veggie Sambar for Chalks and Chopsticks

Stir-Fry Veggie Sambar
Course: Side
Cuisine: Indian
Servings: 6 -8 servings


  • 1 12- oz package of stir-fry veggies (mine had carrots, broccoli, celery, water chestnuts, and mushrooms in it)
  • ¾ cup pink lentils or masoor dal (Cooker Roommate was right-- sambar is usually made with yellow split peas, but Errand Roommate would be happy to know that red lentils magically cook up yellow, and taste great in a sambar). Soak the lentils for 30 minutes in water, then drain, cover with fresh water, and cook for about 20-30 minutes until very tender.
  • 1 1- inch ball of tamarind , soaked in ¼ cup of water for half an hour. Extract the juice by crushing with your fingers. Strain the juice and throw away the solids.
  • ½ tsp turmeric
  • 1 heaping tablespoon sambar powder (not a ladleful, for sure)
  • 1 tsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • ½ tsp asafoetida , or hing
  • 1 sprig curry leaves
  • 1 tsp grated jaggery (use sugar if you can' t find this)


  • Heat the oil and add the asafoetida, mustard and cumin seeds. When they sputter, add the curry leaves.
  • Add the tamarind juice and turmeric bring to a boil. Cook for 5 minutes, then add the sambar powder. Stir well.
  • Add the veggies and more water, if needed. Cook until veggies are fairly tender, about 5 more minutes.
  • Add the lentils, or dal, and stir together well. Add salt to taste.
  • Bring everything to a boil. Lower heat to a simmer, and cook for another 5 minutes.
  • Serve hot over rice.