Carrots – 2 chopped into coins
Yellow Pumpkin – 1 cup cubed
Moong Dal – ½ cup
Masoor Dal – 2 cups
Turmeric Powder – 1 tsp
Tomatoes – 2 chopped
Mustard Seeds – 1 tsp
Urad Dal -1 tsp
Asafoetida -1 tsp
Curry leaves – 2 sprigs
Ghee/Oil – 4-5 tblspn
Salt to taste
Turmeric Powder – 1 tsp
Jaggery – 2 tblspn
Coriander leaves – 1 bunch chopped

For Sambar Masala:

Dry Red Chillies – 6 to 8
Coriander Seeds – 5 tblspn
Chana Dal – 2 tblspn
Urad Dal – 2 tblspn
Cumin Seeds – 1.5 tsp
Fenugreek Seeds – 1 tsp
Coconut – 4 tblspn grated
Tomatoes – 2
Oil – 2 tsp


In a pressure cooker add water, masoor dal, moong dal and turmeric powder and cook for 3 whistles. Once it cools down, open the cooker and mash up the dal. Keep it aside.

In a Kadai heat Ghee/ oil and add in all the sambar masala ingredients. Roast on a low heat till it gets golden. Once it cools down grind this into a fine paste. Set aside.

In the cooker heat oil and once hot, add the mustard seeds, urad dal, asafetida, tomatoes, vegetables and curry leaves. Saute for a few minutes till the tomatoes become mushy.
Now add the cooked dal, jaggery and salt and mix well. Close the lid and cook it for two whistles.

Add in chopped coriander leaves and mix well.

Yummy Udupi hotel sambar is ready. It goes very well with Idlis and medhu vadas.