Wednesday, July 27, 2011

Slow cooker / Crockpot Sambar (lentil curry)

This is one of those recipes which you can assemble (for a lack of better work) in the crock pot in the morning before leaving to work and when you come back home, is ready to be seasoned and served!!

  • Toor dal - 2 cups
  • Onion - 1 medium sliced thin
  • Vegetable - 2-3 cups (I used Lauki. Also called bottle gourd) chopped bite size
  • Tomatoes - 2 chopped fine
  • Tamarind paste - 1 table spoon (optional. Tomatoes give sourness)
  • Cilantro leaves - 1/4th cup finely chopped
  • Salt - 1 table spoon (add per taste)
  • Chili powder - 1 table spoon (add per taste)
  • Sambar powder (curry powder) - 1 table spoon
  • Coriander powder - 1 table spoon
  • Water - 6 cups
For seasoning:
  • Mustard seeds - 1 tea spoon
  • Curry leaves - 10 to 12
  • Olive oil - 1 table spoon

To the slow cooker / crock pot, add all the above ingredients (do not add the 'for seasoning').  Put it on slow for 6-8 hours.  After 6-8 hours, heat a small pan on medium heat.  Put Olive oil and let it heat.  Add Mustard seeds and let it splutter.  Add curry leaves.  Add this to the Sambar and it is ready to be served! It tastes wonderful with rice, roti, chapati, etc.


Adjust the Chili powder quantity if your Sambar powder has chili powder add to it already.


  1. I have to still use the slow cooker, I mean buy it first and then use it. Sounds like a great recipe to begin with :)

  2. Can we add the uncooked toor daal with the other ingredients? Does the sambar turn out like we do it on stovetop?

    1. Hi Ana, Yes you can add toor daal with all the ingredients and the sambar turns out like what you make on the stove top.