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Sambar

Makes one bowl Ingredients: 1/4 cup toor dal (pigeon pea lentils) 1/2 cup water 1/2 teaspoon turmeric powder 1/4 teaspoon salt 1/2 cup mixed vegetables (carrots, beans, eggplant, drumstick, pumpkin, etc.), chopped 1 tablespoon oil 1/2 teaspoon mustard seeds 1/2 teaspoon cumin seeds 1/4 teaspoon fenugreek seeds 1-2 dried red chilies 1/4 cup chopped onions 1/4 cup chopped tomatoes 1/4 teaspoon red chili powder 1/2 teaspoon sambar masala Tamarind pulp (size of a small lemon) 1/2 cup water Salt to taste Fresh coriander leaves for garnish

Nutrient details

Fats : 5.0

Protein : 9.0

Fibre : 6.0

Carbs : 6.0

Ingredients for this Recipe

Toor dal

60 gm

Water

70 ml

Turmeric powder

3 gm

Salt to taste

0

Mixed vegetables (carrots, beans, eggplant, drumstick, pumpkin, etc.)

4 tbsp

Oil

1 tsp

Mustard seeds

3 gm

Cumin seeds

3 gm

Fenugreek seeds

2 gm

Red chillies

2 no

Onion, chopped

1 no

Tomato, chopped

1 no

Red chilli powder

3 gm

Sambar masala

1 tsp

Tamarind juice

1 tsp

Water as needed

0

Coriander leaves

1 tbsp

Preparation

1. Rinse the toor dal in water and soak it for 30 minutes.

2. Drain the water and add the dal to a pressure cooker along with 1/2 cup water, turmeric powder, and salt. Pressure cook for 2-3 whistles or until the dal is soft and cooked.

3. Heat oil in a pan over medium heat. Add mustard seeds, cumin seeds, fenugreek seeds, and dried red chilies to the oil and let them splutter.

4. Add the chopped onions to the pan and sauté for 2-3 minutes or until they are soft and translucent. Add the chopped tomatoes and mixed vegetables to the pan and sauté for another 2-3 minutes.

5. Add red chili powder and sambar masala to the pan. Mix well and cook for another 2-3 minutes.

6. Add tamarind pulp and 1/2 cup water to the pan and mix well.

7. Let the mixture simmer for 5-7 minutes or until the vegetables are cooked through.

8. Once done, add the cooked toor dal to the pan and mix well.

9. Add salt to taste and let the sambar simmer for another 5-7 minutes.

10. Garnish with fresh coriander leaves and serve hot with rice, idli, or dosa.