Here are two simple Jain-friendly sambar recipes (without onion, garlic, potatoes, carrots, etc.). Both are suitable for most Shwetambar and Digambar food rules (adjust chili/oil as per your family niyam).

---

1. Basic Jain Sambar (No Onion–Garlic)

Serves: 3–4

Ingredients

For dal:

• ½ cup toor dal (arhar dal), washed
• 2 cups water (for pressure cooking)
• ¼ tsp turmeric (optional, some very strict people avoid; skip if needed)
• Salt to taste

Vegetables (all non-root): choose any 3–5

• 6–8 drumstick pieces (sheeng / saragvo)
• ½ cup lauki (bottle gourd), cubes
• ½ cup pumpkin (red/yellow), cubes
• ½ cup eggplant (baingan), cubes
• 4–5 okra pieces, cut in 1–2 inch pieces
• 5–6 pieces of beans (optional)

For tamarind water:

• 1 tbsp tamarind (imli) pulp
• ¼–½ cup warm water

Spices for sambar:

• 1–1½ tbsp sambar powder (ensure no onion/garlic in ingredient list)
• ½ tsp red chili powder (optional, adjust to taste)
• ¼ tsp turmeric (if allowed)
• Salt to taste
• ½–1 tsp jaggery (gur), optional (for slight sweetness, many South Indian Jains add)

Tempering (tadka):

• 1½–2 tbsp oil or ghee
• ½ tsp mustard seeds (rai)
• ½ tsp cumin seeds (jeera)
• 1–2 dry red chilies, broken (optional)
• 8–10 curry leaves (kadi patta)
• A pinch of asafoetida (hing) – choose a pure (wheat-free/garlic-free) brand

---

Method

1. Cook the dal

- Wash toor dal well. - Pressure cook with 2 cups water, turmeric (if using), and a little salt for 3–4 whistles (or until soft). - Once pressure releases, whisk/mash the dal smoothly. Keep aside.

1. Cook the vegetables

- In a pot, add all cut vegetables and enough water to just cover them. - Add a pinch of turmeric (if allowed) and a little salt. - Boil till vegetables are soft but not overcooked.

1. Prepare tamarind water

- Soak tamarind in ¼–½ cup warm water for 10–15 minutes. - Squeeze well and strain, discarding fibers and seeds. Keep tamarind water ready.

1. Combine dal + vegetables

- Add the cooked, mashed dal to the pot of boiled vegetables. - Add tamarind water, sambar powder, chili powder, jaggery (if using), and extra water to get a medium consistency. - Mix well and let it simmer on low flame for 8–10 minutes so flavors blend. - Adjust salt, sourness (tamarind), and spice as needed.

1. Prepare tempering (tadka)

- Heat oil or ghee in a small pan. - Add mustard seeds. Let them crackle. - Add cumin seeds, dry red chilies, curry leaves, and a pinch of hing. - Let it sizzle for a few seconds (do not burn).

1. Finish the sambar

- Pour this hot tadka into the simmering sambar. - Cover immediately for 1–2 minutes so aroma infuses. - Switch off the flame.

1. Serve

- Serve hot with steamed rice, idli, dosa, or even plain rice-khichdi. - Optionally garnish with a few coriander leaves (dhaniya) if used in your home.

---

2. Very Mild Jain Sambar (for elders / kids)

This is a lighter, less spicy version.

Ingredients

• ½ cup toor dal
• 2–2½ cups water for dal
• 1–1½ cups mixed non-root vegetables (lauki, pumpkin, beans, drumstick, etc.)
• 1 small tomato, chopped (optional; if you avoid tomato in tap/niyam, skip)
• 1 tbsp very mild sambar powder or just:

- ½ tsp coriander powder - ¼ tsp cumin powder

• ¼ tsp turmeric (if allowed)
• Salt to taste
• ½ tsp jaggery (optional)

Tempering:

• 1–1½ tbsp ghee or oil
• ½ tsp cumin seeds
• 1 pinch hing
• 4–5 curry leaves
• (Skip red/green chilies for a very mild taste)

Method (short)

1. Pressure cook dal till soft; mash well.
2. Boil vegetables (and tomato if using) with salt and turmeric till tender.
3. Add dal, spices (sambar powder or coriander + cumin), jaggery, and a little extra water. Simmer 8–10 minutes.
4. Prepare tadka with ghee/oil, cumin, hing, curry leaves.
5. Add tadka to sambar, cover, rest 1–2 minutes. Serve warm.

---

Jain Notes

• Avoid onion, garlic, potatoes, carrots, and other root vegetables.
• Check that ready-made sambar powder does not contain onion/garlic; if unsure, make a simple homemade mix from only dals and allowed spices.
• For vrat / special niyam, you may need to:

- Reduce spices, - Avoid tomatoes and certain vegetables, - Or change oil/ghee use – follow your guru-family tradition.

If you tell me how strict your family’s rules are (e.g., no tomatoes / no packaged masalas / very low spice), I can adjust the recipe further to match that.