Creado con IA

Classic South Indian Sambar

Name: Classic South Indian Sambar
Total time: 50 min
Ingredients: 1 cup toor dal (split pigeon peas); 4 cups water; 1 cup mixed vegetables (carrot, drumstick, eggplant, okra); 1 medium onion; 1 medium tomato; 2 tablespoons sambar powder; 1 teaspoon turmeric powder; 1 teaspoon mustard seeds; 2 dried red chilies; 10 curry leaves; 1 tablespoon tamarind paste; 1 tablespoon oil; 1 teaspoon salt; 2 tablespoons chopped coriander leaves

50 min 166 kcal por ración Media

Abrir en la appDescargar PDF

Inicia sesión para valorar, dar me gusta y comentar.

Ingredientes

4 Raciones

toor dal (split pigeon peas)1 cup
water4 cups
mixed vegetables (carrot, drumstick, eggplant, okra)1 cup
onion1 medium
tomato1 medium
sambar powder2 tablespoons
turmeric powder1 teaspoon
mustard seeds1 teaspoon
dried red chilies2 pieces
curry leaves10 leaves
tamarind paste1 tablespoon
oil1 tablespoon
salt1 teaspoon
chopped coriander leaves2 tablespoons

Preparación

1
Rinse the toor dal thoroughly and add it to a pressure cooker with 2 cups of water and the turmeric powder. Cook for 3-4 whistles or until the dal is soft and mushy.
2
While the dal is cooking, chop the mixed vegetables, onion, and tomato.
3
In a large pot, add the mixed vegetables, onion, and tomato along with 2 cups of water. Cook on medium heat until the vegetables are tender (about 10-12 minutes).
4
Once the dal is cooked, mash it well and add it to the pot with the cooked vegetables. Mix thoroughly.
5
Add the sambar powder, tamarind paste, and salt. Stir well and let the mixture simmer for 8-10 minutes, allowing the flavors to blend.
6
In a small pan, heat the oil. Add mustard seeds and let them splutter. Then add dried red chilies and curry leaves. Fry for a few seconds until aromatic.
7
Pour this tempering over the simmering sambar and mix well.
8
Simmer the sambar for another 2-3 minutes. Adjust salt and consistency as needed by adding more water if required.

También te puede gustar