Cluster Beans & Black-eyed Peas Sambhar

Cluster Beans & Black-eyed Peas Sambhar | Cluster Beans Sambhar | Black-eyed Peas Sambhar | Kothavarangai & Karamani Sambhar | Kothavarangai Sambhar | Karamani Sambhar


  • Toor Dal ~ ½ cup
  • Black-eyed peas ~ ½ cup
  • Cluster Beans, chopped into 1 inch pieces ~ ½ cup
  • Onion, sliced into long pieces ~ 1
  • Tamarind ~ 1 Tbsp.
  • Sambhar powder, salt ~ to taste
  • Green chili, slit ~ 1

To temper:

  • Mustard seeds ~ 1 tsp.
  • Oil ~ 1 Tbsp.
  • Fenugreek seeds ~ 1 tsp.
  • Red chili ~ 1
  • Asafoetida ~ a pinch


  • Pressure cook toor dal until mushy. Similarly, pressure cook black-eyed peas but ensure it retains its shape.
  • Mix tamarind paste in water. To that add the cluster beans, onion, black-eyed peas, salt, sambhar powder and green chili and let it all cook until the veggies are done.
  • Add the cooked toor dal to this and let it come to a boil. Turn the heat off at this stage.
  • Do the tempering – add the oil and splutter the mustard seeds. Add the rest of the ingredients under the ‘To temper’ and add it to the sambhar.

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