Sambar Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Chili powder, 0.25 tspCumin seed, 0.50 tspMustard seed, yellow, 0.50 tspPepper, black, 0.25 tspTurmeric, ground, 0.50 tspSalt, 1 tspSafflower Oil, linoleic, 1 tbspSafflower Oil, linoleic, 1 tbspTamarinds, 5 gramsGreen Beans (snap), 41 gramsBroccoli, fresh, 76 gramsCarrots, raw, 101 gramsOkra, 65 gramsPeas, frozen, 56 gramsHot Chili Peppers, 1 pepperTomato juice, without salt added, 2 cupsHot Chili Peppers, 4 peppersWater, tap, 3 cup (8 fl oz)Granulated Sugar, 1 tspBittermelon (karela - 56 gramsToor daal plain (no ghee), 49 gramSambar Powder (spicy curry powder), 1 tbspAsefataeda, 0.13 tspFenugreek Seed, 0.25 tspCilantro, 14 gram(s)Curry Leaf, 5 gram(s) or 12 leaves
Add 1 tablespoon oil to large deep pan and add asefataeda and fenugreek seeds and heat till seeds are brown. Add all veggies and simmer without lid.
Meanwhile add toor dahl and turmeric and 2 cups of water in pressure cooker and cook approx. 30 -45 minutes.
Add sambar, sugar, salt, black pepper, chili powder to veggies and stir till well coated and fry for approx 5 mins.
Add tamarind paste to 1/4 cup of water, disolve and add to spicy veggies. Simmer for 2 mins.
Add tomatoe juice and 1 cup water, stir and simmer with lid on for approx. 20 mins.
Add cooked and softened toor dahl and mix and continue to simmer until carrots of al dente.
Pour soup in large bowl, then add 1 tbsp oil to pan and then add curry leaves, mustard seed, cumin seed, and dried chili peppers. Fry in oil till flavors meld and curry leaves are dried. Pour on top of soup like "tika".
Serving Size: 6 one cup servings
Meanwhile add toor dahl and turmeric and 2 cups of water in pressure cooker and cook approx. 30 -45 minutes.
Add sambar, sugar, salt, black pepper, chili powder to veggies and stir till well coated and fry for approx 5 mins.
Add tamarind paste to 1/4 cup of water, disolve and add to spicy veggies. Simmer for 2 mins.
Add tomatoe juice and 1 cup water, stir and simmer with lid on for approx. 20 mins.
Add cooked and softened toor dahl and mix and continue to simmer until carrots of al dente.
Pour soup in large bowl, then add 1 tbsp oil to pan and then add curry leaves, mustard seed, cumin seed, and dried chili peppers. Fry in oil till flavors meld and curry leaves are dried. Pour on top of soup like "tika".
Serving Size: 6 one cup servings
Nutritional Info Amount Per Serving
- Calories: 110.4
- Total Fat: 5.2 g
- Cholesterol: 0.0 mg
- Sodium: 468.0 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 3.6 g
- Protein: 3.3 g
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