Roasted Tuvar Dal Sambar/Paruppu Munukkuna Sambar

Hope all doing good and during this PANDEMIC we all are staying at home. #stayhome #staysafe – this is the mantra of the World right now. We now got a lot of time to try new recipes. This recipe is very unique and requires the same ingredients as that of the normal sambar. So don’t miss to make and try at your respective house right after seeing this …………

I believe we all would have made/had the normal sambar with the cooked tuvar dal(Tuvaram Paruppu). This sambar is so aromatic as it is made using the raosted tuvar dal. It fills the house with an aroma that is unique. Other than roasting the tuvar dal, powdering the same and adding in the sambar everything else is the same as the normal tiffin sambar that’s made with cooked tuvar dal.IMG_7452

We South Indians have lots of side dishes for Idly and Dosa. Instead of making the same sambar, everytime we make all type of variations to make our breakfast or dinner more appetizing. Actually after I got married and moved to KL, Malaysia – I have just learnt to eat bread with the side dishes made the previous night or cereals ……. Here we don’t prepare special breakfast in the morning. Only we make idly, dosa or chapathi, poori or upma …….. for dinner. So at our place this side dish is made for dinner. This is the reality of many modernized Indian homes abroad I believe.IMG_7263

There are more sambar recipes for breakfast in the blog, do check out ::

All the above are sambar recipes that goes very well for Idly, Dosa or Idiyappam.IMG_7453

Do try this sambar preparation and let me know if you enjoyed it. I would like to know if you loved making and relishing this sambar. Do send me a picture and leave a comment below.

Roasted Tuvar Dal Sambar/Paruppu Munukkuna Sambar

Cuisine: South Indian | Category: Side Dishes forIdly/Dosa | Prep time: 20 mins | Cook Time: 10 Minutes | Servings: 4 to 6



  • Onion – 1 medium sized(chopped as shown)
  • Tomato – 2 medium sized (chopped medium as shown)
  • Potato – 2 medium sized (chopped big as shown)
  • Brinjal – 2 medium sized(chopped criss-cross as shown)
  • Drumstick – 1 medium sized(Chopped 2″ pieces as shown)
  • Toor Dal/Tuvaram Paruppu – 1/2 cup (cooked)
  • Tamarind Paste – 1 1/2 tsp. (Increase or decrease according to taste)
  • Green Chilies – 4 to 5 (cut into halves- reduce or increase according to taste)
  • Dry Red Chilies – 5 (Increase or decrease according to taste)
  • Coriander leaves – little chopped
  • Salt as needed.

To Temper ::

  • Mustard/Kadugu – 1/2 tsp.
  • Cumin/Seeragam – 1/2 tsp.
  • Urad Dal/Ulunthu – 1/2 tsp.
  • Hing/Perungayam – 1/4 tsp.
  • Curry Leaves/Karuvepillai – A Spring


Get all your ingredients ready.
Take little oil in a pan.
Add the dry red chili’s and fry till crisp.
Transfer the contents to a mixer/blender.
Again add little oil and add the tuvar dal. Roast till aromatic.
Transfer the roasted tuvar dal to the same mixer/blender.
Blend until it is a coarse powder.
Add little water to the powder.
Pulse again to get a semi coarse mixture. Set aside.
Meanwhile chop the onion tomato and the potato as shown.
Slit the chilies as shown.
Chop brinjal as shown and put them in water.
Take water in a pressure cooker and add all the vegetables and green chilies to it.
After the water comes to a boil add the brinjal, turmeric powder and required amount of salt. Pressure cook everything for only one whistle.
After the pressure releases open the cooker.
Now transfer the vegetables to a vessel leaving behind the water in the pressure cooker itself.
Now add the ground coarse mixture to the water and mix it well.
Now add the drumstick to the mixture and pressure cook for just one whistle again.
Now open the pressure cooker and pour the cooked mixture to the vegetables in a vessel.
Add tamarind paste and check the taste of the sambar and adjust accordingly.
Now take little oil in a pan. Add mustard and allow it to splutter. Then add cumin and urad dal and leave it a minute until it browns. After that add hing and curry leaves.
Now add the tempering to the sambar mixture and allow it to come to a boil.
Add a good amount of chopped corriander and switch off the stove.
The sambar is ready and serve it with Idly,Dosa or Idiyappam. Enjoy the aromatic chettinad preparation.

Note : The Tuvar dal should be roasted in a low flame. It should be roasted until an aroma fills the air and don’t over roast then the burnt smell will be predominant. 

Grind the roasted tuvar dal a bit coarse. Mix it with water and pulse it before adding it to the sambar, this will not make the sambar lumpy.

Actually adding the coarse powder to the vegetable mixture will also make a lumpy sambar. To make a smooth sambar we first boil the vegetables and then drain the water to use it to cook the coarse ground tuvar dal mixture. 

Adding Drumstick will enhance the flavour of the sambar. If it is not available then can skip adding it.


The Roasted Tuvar Dal Sambar is ready to be served. Serve it as a side dish for Idly, Dosa or even Idiyappam. Try and let me know if you liked it.


12 thoughts on “Roasted Tuvar Dal Sambar/Paruppu Munukkuna Sambar

      1. Not bad. People are panicky so they buy a lot. So supplies of bread and some essential stuff is mostly not available. All fitness centers and parks are closed for exercise. All bound to do some fitness at home. Actually we are 10 people in the house, so it’s a bit enjoyable. We play together, watch movies and chit chat on anything and everything. It’s good to have sone time like this, instead of doing the routine errands in a busy packed schedule.

        Liked by 1 person

      2. We have the same issues with people panic-buying, although that seems to have settled down a bit, now. We’re only two in our house, but it is a very small house, so it seems a bit crowded sometimes.

        Liked by 1 person

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