Priya's Homemade Sambar
- Number of Servings: 18
Ingredients
For dal:1 cup - Toor dal ½ cup - peanuts1 Green chili, slit3 cups - Assorted vegetables4 Curry leaves1 ½ teaspoons – salt2 tablespoons - Sambar powder1 tablespoon - Tamarind1 teaspoon – Gur10 sprigs – Coriander For Tarka1 tablespoon - Ghee or oil1 large pinch - Hing 1 teaspoon - Mustard seeds1 teaspoon – Cumin seeds3 - Dry red chilies.
1. Pressure cook dal, green chili, and peanuts with 3 cups of water for three whistles. Mash and keep aside.
2. Take a large cooking pot, and add 2 cups of water. Bring it to a boil.
3. Add all vegetables and the curry leaves.
4. Add salt, cover, and cook for 5 minutes.
5. Add the sambar powder and tamarind juice and cook uncovered for an additional five minutes.
6. Add cooked the dal and mix well. Add more water to your liking. The Sambar will absorb water after it is done cooking, I have added as much as three cups of water at this point. Adjust salt and tamarind if required.
7. Add gur and mix well.
8. Heat oil in a separate small. Add mustard seeds and let them sputter. Add cumin seeds and hing until the cumin seeds change color, and then add the red chillis and roast for a few seconds. Add to sambar.
9. Turn off the heat and add fresh coriander.
Serving Size: Makes 18 1/2 cup servings if using 5 cups of water
Number of Servings: 18
Recipe submitted by SparkPeople user PRIYATLS.
2. Take a large cooking pot, and add 2 cups of water. Bring it to a boil.
3. Add all vegetables and the curry leaves.
4. Add salt, cover, and cook for 5 minutes.
5. Add the sambar powder and tamarind juice and cook uncovered for an additional five minutes.
6. Add cooked the dal and mix well. Add more water to your liking. The Sambar will absorb water after it is done cooking, I have added as much as three cups of water at this point. Adjust salt and tamarind if required.
7. Add gur and mix well.
8. Heat oil in a separate small. Add mustard seeds and let them sputter. Add cumin seeds and hing until the cumin seeds change color, and then add the red chillis and roast for a few seconds. Add to sambar.
9. Turn off the heat and add fresh coriander.
Serving Size: Makes 18 1/2 cup servings if using 5 cups of water
Number of Servings: 18
Recipe submitted by SparkPeople user PRIYATLS.
Nutritional Info Amount Per Serving
- Calories: 92.2
- Total Fat: 3.9 g
- Cholesterol: 0.0 mg
- Sodium: 206.2 mg
- Total Carbs: 11.1 g
- Dietary Fiber: 3.1 g
- Protein: 4.7 g
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