Beetroot Sambar Recipe (A Tangy Beetroot Lentil Curry)

On Wednesday, 19 March 2008 16:26
Beetroot Sambar Recipe (A Tangy Beetroot Lentil Curry)
SERVES: 3 to 4 servings
TIME: 45 Minutes

Beetroot Sambar Recipe is a very traditional South Indian lentil curry made from beetroots that is cooked tangy tamarind and flavored with homemade sambar powder. My mother used to make the beetroot sambar almost every Sunday along with potato roast and it continues to be all time favorite for me and now my children too.

Pan Used: Pressure Cooker


  • 1 medium beetroots, peeled and diced

  • 1 cup toor dal (tuvar dal/ pigeon pea lentils)

  • 1 recipe of tamarind water

  • 1 tablespoon homemade sambar powder

  • Ingredients for Seasoning
  • 1 teaspoon mustard seeds

  • a pinch of asafoetida

  • 5-6 curry leaves, roughly chopped

  • 1 dry red chilli 

  • 1 teaspoon Sesame Oil 

  • a small bunch of roughly chopped coriander leaves for garnishing

  • salt to taste

Directions for Beetroot Sambar Recipe

  1. To begin making the Beetroot Sambar recipe, we will first cook the toor dal with 2 cups of water until it becomes very soft. See video recipe of how to cook lentils using pressure cooker.

  2. If you find that the cooked dal is too thick and mushy, add water to it and whisk it till it becomes a thick pouring consistency.

  3. Next, cook the beetroot along with the tamarind water, salt and sambar powder in a pressure cooker, until it becomes soft and tender (about 3 whistles). Turn off the heat after three whistles and allow the pressure to release naturally. 

  4. Add the cooked beetroot curry along with the toor dal into a large saucepan. Place it on medium heat and check the salt and spice levels. Adjust by adding more of the salt or sambar powder. Bring the sambar to a boil.

  5. While the sambar is boiling, we will now get the seasoning ready.

  6. Heat oil in a small pan; add the mustard seeds and the red chillies, stir for a few seconds until the mustard crackles and the red chilli is roasted. Finally, add the curry leaves and asafoetida powder and turn off the heat. 

  7. Pour this seasoning to the simmering beetroot sambar, add in the coriander leaves and stir. Turn off the heat and transfer the beetroot sambar to a serving bowl.

  8. Serve the Beetroot Sambar along with steamed rice, potato roast and lime pickle for a delicious Sunday lunch.

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Archana Doshi
Last modified on Wednesday, 04 March 2015 18:00
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