Everyday Meals

Classic Karnataka Sambar

A soul-warming lentil stew with drumstick and brinjal — the everyday heartbeat of a South Indian meal.

EasyPrep 15 min · Cook 35 minServes 4Everyday Meals · South Indian

Recipe by SuVika Harvest. About 180 kcal per serving · 9 g protein · 24 g carbs · 6 g fat (estimated).

Sambar is the quiet hero of every Karnataka thali. This version uses SuVika Harvest Sambar Powder, slow-roasted with coriander, red chilli, and curry leaves, so you get restaurant-depth flavour without grinding spices at home. Pair it with hot rice, idli, or crispy dosa for a meal that feels both comforting and complete.

Ingredients

1 cup toor dal (split pigeon peas), rinsed
3 cups water, plus extra as needed
1 small brinjal (eggplant), cubed
1 drumstick, cut into 2-inch pieces
1 medium tomato, chopped
1 small onion, sliced
1 tbsp SuVika Harvest Sambar Powder
½ tsp turmeric powder
1 tsp jaggery (optional, for balance)
Salt to taste
2 tbsp ghee or coconut oil
1 tsp mustard seeds
1 tsp cumin seeds
2 dried red chillies
1 sprig curry leaves
Pinch of asafoetida (hing)

Method

1
Pressure-cook toor dal with turmeric and a little oil until soft and mashable — about 3 whistles on medium heat.
2
In a heavy-bottomed pot, add cooked dal, chopped tomato, onion, brinjal, and drumstick. Pour in enough water to reach a stew-like consistency.
3
Stir in SuVika Harvest Sambar Powder, salt, and jaggery. Simmer on medium-low for 15–18 minutes until vegetables are tender and flavours meld.
4
Taste and adjust salt. The sambar should be tangy, mildly sweet, and warmly spiced — add a splash of water if it thickens too much.
5
For the tadka, heat ghee in a small pan. Add mustard seeds; when they pop, add cumin, dried red chillies, curry leaves, and hing.
6
Pour the sizzling tadka over the sambar, cover for a minute to trap the aroma, and serve hot with rice, idli, or dosa.

SuVika Harvest

Preparing something wholesome…

Ingredients

1 cup toor dal (split pigeon peas), rinsed

3 cups water, plus extra as needed

1 small brinjal (eggplant), cubed

1 drumstick, cut into 2-inch pieces

1 medium tomato, chopped

1 small onion, sliced

1 tbsp SuVika Harvest Sambar Powder

½ tsp turmeric powder

1 tsp jaggery (optional, for balance)

Salt to taste

2 tbsp ghee or coconut oil

1 tsp mustard seeds

1 tsp cumin seeds

2 dried red chillies

1 sprig curry leaves

Pinch of asafoetida (hing)

Method

Pressure-cook toor dal with turmeric and a little oil until soft and mashable — about 3 whistles on medium heat.

In a heavy-bottomed pot, add cooked dal, chopped tomato, onion, brinjal, and drumstick. Pour in enough water to reach a stew-like consistency.

Stir in SuVika Harvest Sambar Powder, salt, and jaggery. Simmer on medium-low for 15–18 minutes until vegetables are tender and flavours meld.

Taste and adjust salt. The sambar should be tangy, mildly sweet, and warmly spiced — add a splash of water if it thickens too much.

For the tadka, heat ghee in a small pan. Add mustard seeds; when they pop, add cumin, dried red chillies, curry leaves, and hing.

Pour the sizzling tadka over the sambar, cover for a minute to trap the aroma, and serve hot with rice, idli, or dosa.