-
20
minPrep Time -
30
minCook Time -
50
minReady in -
perYield -
200
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Stew
- Allergens:
- Seasons:All
- Cuisines:
- Courses:lunch,dinner
Recipe Description
A delightful and aromatic mix of lentils, vegetables, and spices, this Sambar recipe brings the heart of South Indian cuisine to your table. Perfect for any meal, it’s not only nutritious but also vegan, satisfying the taste buds of everyone.
Ingredients
- 1 cup Toor dal (Split pigeon peas)
- 2 tablespoons Tamarind paste
- 1 tablespoon Sambar powder
- 1 teaspoon Turmeric powder
- 2 tablespoons Vegetable oil
- 1 teaspoon Mustard seeds
- A pinch of Asafoetida (Hing)
- Curry leaves
- Salt to taste
- 2 cups Chopped vegetables (carrot, potato, eggplant, drumstick)
- Coriander leaves for garnishing
Steps:
- Rinse and soak the Toor dal in water for about 30 minutes.
- Cook the dal in a pressure cooker with 3 cups of water, turmeric powder, and a drop of oil until soft.
- Prepare the tamarind juice by soaking the tamarind paste in 1 cup of warm water for 20 minutes. Extract the juice and discard the pulp.
- Add the chopped vegetables to the cooked dal along with tamarind juice, sambar powder, and salt. Cook until the vegetables are soft.
- In a separate pan, heat oil and add mustard seeds. Once they start to pop, add the asafoetida and curry leaves. Pour this tempering over the sambar.
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