For this month’s Jihva, lovely word which I finally learned to pronounce correctly — thank you Indira!
best quality ~ toor dal and sambhar powder
I borrowed an idea from dear Latha’s grandmother.
She made goddu upma ~ “upma with nothing in it”.
It looked so easy and delicious. Why not goddu sambhar!?!
freshest seasonings
Wash a little toor dal and cook it up soft. Heat pure ghee and plenty of it.
Do the tadka with lively mustard and subtle cumin seeds, the mellow heat of kashmiri chiles, and the enticing aroma of fresh curry leaves.
Pour on the dal.
Sprinkle the most fragrant sambhar powder.
Maybe even make it fresh ~ just because you’re worth it!
Add pure cold water and a touch of salt… and simmer.
What you get is a nourishing comfort dish full of earthy flavor of toor dal
shining through the spices.
That, to me, is simply sublime.
goddu sambhar ~ sambhar with nothing in it!
Thank you ISG, for the fragrance of the sambhar powder that never disappoints, and thank you Latha, and your ammama, for the inspiration to savor beguiling sambhar, just as it is 
bee said
ok, linda. i’m about to do the unthinkable. this weekend, i’m gonna make indo’s sambar powder because you recommend it so highly.i hate sambar made with sambar powder (only freshly ground masala with coconut is what i make), but this one i’ve gotta try. j will be happy.
Hooray. You won’t be disappointed, Bee. And J will be ecstatic
Dhivya said
Sambar with or without anything in it – is my all time FAV. I luv it; but then I luv it all the more with onions in it with potato curry! YUM
My all-time fav too, Dhivya! I love it with the baby onions, but was very lazy tonight. I will have to try with potato curry
sra said
You didn’t use any tamarind? Think that’s a must for sambar, and still can count for sambar with nothing in it
Yes, I know, no tamarind. I’m so lazy! You called me on that first Sra — was wondering who would! Little less than perfect yes, but still absolute heaven
sra said
Just splitting hairs, as you can see
I do that too! Just to reassure myself I went and checked Dakshin cookbook — I’ve got two sambhar recipes in there that don’t call for tamarind. WHEW!
Shella said
Linda, you are so right……I make sambar with nothing always, coz my hubby doesnt like anything in it, except for maybe potatoes……n I agree with dear Sra, I this tamarind is a must??
It’s pretty much a traditional ingredient, Shella, yes. I left it out. I was being lazy
I think the special sambhar powder more than compensates. One could add tamarind of course, and it would be that much better! 
Seema said
Nice reicpe.. an all time favourite with South Indiands.. Hot hot idlis & sambhar.. Its great!
Thanks Seema — I was so lazy I didn’t make idlis though. Would like to have those more often!
Nupur said
Ahhh….sublime. I treat sambar as a vehicle for consuming copious amounts of vegetables, but this minimalist version looks delightful.
Oh Nupur, love your eloquence! I usually use up all my veggies in sambhar too — just felt like something ‘instant’ and simple this time
Aparna said
Interesting recipe, Linda. Its good to see what one can do with some improvisation. Technically, though, I think to qualify for a sambhar the recipe needs tamarind
But then, who says you need to stick to the rules? Many good recipes would cease to exist then
One suggestion. You could perhaps liquidise a tomato and add it while cooking to provide the tang. I used to do this some time back when I was taking some Ayurvedic medicine which required me to stay off tamarind, among other foods!
Hi Aparna,
I’m not much good at sticking to the rules *all* the time
I’ve seen sambhar recipes calling for tomato also — I guess I was just too lazy to add much when I made this. It wasn’t as tangy as other versions, but with ISG’s special sambhar powder you really don’t miss that
indosungod said
Linda, pure simplicity but bliss is what you have there. I am extra peppy everytime you talk about the sambhar powder and and one of your lovely preparations includes it, yup I do agree it is well worth it
Minimalist sambhar tastes great as a side for idli or dosai, my mom makes this version with the addition of tomatoes. Tamarind was not added for the breakfast version of the sambhar and I tend to follow it.
I remember you saying your mom made this with tomato in place of tamarind, ISG. BTW I’m extra peppy every time I use that sambhar powder! Truly a kitchen staple for me, now
simpleanddelicious said
Hi Linda,
This is first time I visit here. Really appreciate your enthusiasm for trying out various dishes.
Went through your posts and loved it..!
For sambar, I love this version, with nothing in it, hate sambar with so many veggies. Adding a tomato or a piece of raw mango , will give it a great taste again, I think so..:)
I’m so glad you visited, and thanks for your kind comments! I will definitely try that raw mango sometime, too, thank you!
Asha said
That’s how millions of Indian families cook everyday Sambhar Linda!:D
You don’t even have to add Sambhar pd, just cook dal with 2 tomatoes and Tadka, that’s it.Beatiful is ready! That is real Goddu Saaru!:)
Enjoy. I am busy making Dal dishes for ya, bye for now!:))
Boy, that really *would* be goddu saaru Asha!
Can’t wait to see your toor dal goodies — we have to keep you busy busy busy cooking for us, no rest for the weary my dear! 
Richa said
why not, indeed!!!!!
pure ghee makes everything taste sublime, imo
enjoy……..
Oh yes, Richa, indeed! Too bad too much pure ghee makes too much Linda
TBC said
That looks delicious, Linda. I like sambar with or without anything in it.
I ‘ve never added cumin seeds for a sambar, though.
I’m a bit of a cumin fanatic, TBC
Glad you liked, thanks! 
Manasi said
This loks so good!! wold love to drkink this like a soup and also with soft idlis!!! YUM!!!
Hi Manasi, and thank you! That is how I had it — as a soup. If I had some idlis too… mmmMM
Deepa said
This is the perfect comfort food at my place …yummy one
Thank you Deepa — that’s how I thought of it when I made it — comfort food
Eskay said
Yum!!! Looks amazing Linda!
Glad you liked it, Eskay — thanks!
Mythreyee said
Oh my God, the way you have presented the recipe is awesome. I shall be trying this recipe tomorrow with new sambar powder as I think I am worth this wonderful dish. thanks for sharing.
Mythreyee, you are *definitely* worth it! So happy you enjoyed the post — thank you for your kind words
Menu Today said
Hi Linda,
This sambar goes well with any tiffin item. Looking nice.Thanks for sharing.
Thank you, MT!
Indira said
It’s my pleasure to talk with you Linda.
It’s great to see you picking up new words. Goddu and mudda are two words that get frequently attached to toor dal preparations in Telugu. Your goddu sambar is just the thing I would like to have on this cold, dreary day.:)
Wishing you a happy Thanksgiving Day celebrations!
Thank you Indira
Hope the dreary days are clearing up for you this weekend! 
VegeYum said
Oh your photo leaves my mouth watering.
So glad you enjoyed, Vegeyum
Lakshmi said
Hi Linda I tried e-mailing my JFI entry to outofthegarden1911_at_ yahoo.com. but the e-mail is not leaving my inbox and says ‘address not recognised. Could you plz advise. Btw that sambhar of yours looks lovely.
Hi Lakshmi, I’m sorry for the inconvenience — yahoo seems to be bouncing a few folks. I will send you an email and see if you can reply to that
Look forward to your entry! And glad you like the sambhar 
Archana said
Yes, why not? I have done it the day i came back from India after a vaccation, and it tasted goood.
Hi Archana, so nice to see you! If you made this too, I am in very good company!
Ramki said
Hi Linda, Am blogging your sambar as a model recipe in the 1001 sambar cookbook at http://ramkicooks.blogspot.com
/Thanks for the recipe
Hi Ramki, that’s a very interesting idea you have going. Thanks for letting me know and I’m glad you liked the goddu sambhar