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Surabhi Sehgal
Vibrant, delicious and nutritious. This Beetroot Sambar is quick to make and tastes delicious with Rice, Dosa, Idli or as a steaming cup of Soup.
Prep Time 1 hr
Cook Time 30 mins
Total Time 1 hr 30 mins
Course Curry, Main Course, Soup
Cuisine Indian Cuisine
Servings 3


  • Pressure Cooker


  • 1 Cup Toor Dal
  • 1 large Beetroot cubed
  • 5-6 small Onions peeled
  • 1 tbsp Gingelly Oil/ Vegetable Oil
  • 1/4 tsp Asafoetida
  • 1 tbsp Sambar Powder
  • 1/2 tsp Cumin
  • 1/2 tsp Mustard Seeds
  • 2 tsp Tamarind Paste
  • 8-10 Curry Leaves
  • Green Chillies to taste
  • Salt to taste


  • Wash the lentils and soak in water for an hour. Rinse again after an hour and transfer to a pressure cooker.
  • Add Beetroot, Onion, Salt, Green Chillies, Tamarind and Water to the lentils. Cook in the Pressure Cooker for 5-6 whistles until everything becomes mushy.
  • Add Sambhar Powder and leave the Sambhar to simmer on a low flame. Continue to mash any pieces of Beetroot or Onion until everything mixes well.
  • In the meantime prepare the tempering. Add Oil to a small pan, once hot add Asafoetida, Cumin, Mustard Seeds and Curry Leaves. Once everything splutters, add the tempering to the Sambar. 
  • Continue to boil for 4-5 minutes until the Sambhar has slightly thickened in consistency. 
  • Enjoy with Idlis, Rice or Dosa. 
Keyword Beetroot Sambar, Sambar