How to make Dal and green chillies sambar -

Sambar flavoured with green chillies.

Sanjeev Kapoor

This recipe is contributed by Member Kirithiga Kannan.

Main Ingredients : Split pigeon pea (toor dal/arhar dal) (तुवर दाल/अरहर दाल), Garlic (लहसुन)

Cuisine : Rajasthani

Course : Dals and Kadhis

For more recipes related to Dal and green chillies sambar checkout Keoti Dal, Dal Dhokli, Mysuru Rasam, Panchvarna Rasam . You can also find more Dals and Kadhis recipes like Methiwali Arhar Dal Rajasthani Panchmel Dal - SK Khazana Vegetable Kadhi Puliseri

Dal and green chillies sambar

Dal and green chillies sambar Recipe Card


Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence.  Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year. 

Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 3

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Dal and green chillies sambar Recipe

  • Split pigeon pea (toor dal/arhar dal) soaked 1/2 cup

  • Garlic chopped 3 cloves

  • Turmeric powder 1/4 teaspoon

  • Asafoetida 1/4 teaspoon

  • Oil 6 tablespoons

  • Split black gram skinless (dhuli urad dal) 1/4 teaspoon

  • Mustard seeds 1/4 teaspoon

  • Fenugreek seeds (methi dana) 1/4 teaspoon

  • Onion chopped 1 small

  • Tomatoes chopped 2

  • Green chillies chopped 4

  • Salt to taste

  • Fresh coriander leaves for garnish

  • Curry leaves for garnish


Step 1

Pressure cook the dal with garlic, turmeric, hing and a teaspoon of oil and two cups of water and pressure cook for two whistles.

Step 2

Remove and drain the dal and mash it. Preserve the water.Heat remaining oil in a non-stick deep pan.

Step 3

Add urad dal, mustard seeds and fenugreek seeds and saute for a minute.

Step 4

Add onions, tomatoes, green chillies and saute till the tomatoes get cooked.

Step 5

Add salt and the dal water and bring it to boil. Add the dal and cook for two to three minutes.

Step 6

Add curry leaves and coriander leaves and mix well.Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.