Broad Beans Sambar


  • 1 cup split pigeon peas (toor dal), rinsed and soaked for 30 minutes
  • 2 cups broad beans, chopped into small pieces
  • 1 onion, finely chopped
  • 2 tomatoes, finely chopped
  • 2-3 green chilies, slit
  • 1 tablespoon tamarind paste
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • A pinch of asafoetida (optional)
  • 1 sprig curry leaves
  • 2 tablespoons sambar powder
  • 1/2 teaspoon turmeric powder
  • Salt to taste
  • 2 tablespoons oil
  • 4 cups water
  • Fresh coriander leaves for garnish


  1. Cook Dal: Drain the soaked toor dal and cook it in a pot with 2 cups of water until it’s soft and mushy. Mash it well and set aside.
  2. Cook Broad Beans: In another pot, heat oil over medium heat. Add mustard seeds. Once they start popping, add cumin seeds, curry leaves, and optional asafoetida. Stir for a few seconds.
  3. Add onions and green chilies. Sauté until onions are translucent.
  4. Add tomatoes and cook until they’re soft.
  5. Add chopped broad beans, turmeric powder, and salt. Mix well and cook for a few minutes.
  6. Pour in 2 cups of water. Bring it to a boil, then let it simmer until the broad beans are tender.
  7. Prepare Tamarind Paste: In a small bowl, mix tamarind paste with 1/2 cup of warm water. Strain out the pulp and discard the solids. Add the tamarind water to the pot.
  8. Add Sambar Powder: Stir in the sambar powder and mix well.
  9. Add Cooked Dal: Once the broad beans are cooked, add the mashed dal to the pot. Mix everything well and let it simmer for another 5-10 minutes.
  10. Adjust Consistency: If the sambar is too thick, add more water to get the desired consistency.
  11. Garnish: Turn off the heat and garnish the sambar with fresh coriander leaves.

Your Broad Beans Sambar is ready to be served! Enjoy it hot with rice or idli/dosa.

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