Sambar

Sambar is a popular South Indian dish that is often served with idli, dosa, or rice. It is made with a variety of vegetables and lentils, giving it a delicious and nutritious flavor.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

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Medium

Sambar

Cooking Method: Boiling, Tempering Cuisine: Indian Courses: Lunch, Main Dish, Soup Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 800

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Toor Dal
• 2 cup Vegetables (Carrot, Beans, Drumstick, Brinjal, Pumpkin)
• 1 lemon-sized ball Tamarind
• 2 tablespoon Sambar Powder
• 1 teaspoon Turmeric Powder
• 1 teaspoon Salt
• 4 cups Water
• 1 tablespoon Oil
• 1 teaspoon Mustard Seeds
• 1 teaspoon Cumin Seeds
• 1 sprig Curry Leaves
• 1 pinch Asafoetida
• 1 1 Red Chili
• as required for garnishing Coriander Leaves

Instructions

1. Pressure cook toor dal with turmeric powder and water for 4-5 whistles.
2. Mash the cooked dal and keep it aside.
3. In a separate pan, heat oil and add mustard seeds, cumin seeds, curry leaves, asafoetida, and red chili.
4. Add the chopped vegetables and sauté for a few minutes.
5. In a bowl, soak tamarind in water and extract the juice.
6. Add the tamarind extract, sambar powder, and salt to the pan and mix well.
7. Add water and cook until the vegetables are tender.
8. Add the mashed dal to the pan and mix well.
9. Cook for a few more minutes until the sambar thickens.
10. Garnish with coriander leaves and serve hot with rice or idli.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 200kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 30g10%

Sugars 5g

Protein 10g20%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.