Sambar (lentil soup for Lentil Crepes)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
95 gram(s) Tuvar Dal or Split Pigeon Peas 1/2 cup = 95g 14 gram(s) Chana Dal 2 tbsp 11 gram(s) Urad Dal (lentils - vigna mungo) dehusked 1.5 tsp .5 tsp Cumin seed .25 tbsp Fenugreek seed (USDA) (by TRILLIANTOO) 4 tbsp Shredded Coconut Unsweetened (Bob's Red Mill) 5 gram(s) Dried Red Chillies 5 to 8 41 gram(s) Coconut Oil Nutiva Organic 14g = 1 tbsp 87 gram(s) Half Tomato cooked 154 gram(s) Onion 93 gram(s) Half Large Tomato Raw 3 tsp Mustard seed, yellow 0.5 tsp asafoetida (hing) (by SHIRHPP) 12.5 gram(s) Salt 1 tsp of tamarind paste
Soak 1/2 a cup of tuvar dal overnight or for about 5 to 6 hours. Cook this in a pressure cooker or just cook it on stove top. It cooks faster in a pressure cooker.
Gather all the spices and lentil ingredients namely urad dal, Cana dal, cumin seeds, fenugreek seeds and dried chillies. Heat a sauce pan or any griddle or pot and put 5g of oil. Put all the gathered spices in the heated pot and stir fry for a few seconds until they turn slightly brown. Don't burn it. Turn off stove and add shredded coconut. Put these ingredients in a blender.
In the same pot add 5 g of oil and after it is heated add 1/2 the cut large tomato. Sautee for a minute or 2. This yields 87g of cooked tomato. Add this to the blender.
Now heat the same pan and add another 5g of oil and put in 1/4 cup of cut onion. After sauteeing for a minute until it is coated with oil, add this to the blender. Now add a little water to the blender and blend the ingredients until smooth.
In a pot add 12g of oil and add the remaining chopped onions. Fry for couple of minutes or so and add some water to cook it until it turns a little soft. To this add the blended spices. Add more (like 1/2 a litre) of water. After it comes to boil add the cooked tuvar dal. Mix well and add salt and tamarind paste.
It has to have the texture of a stew. So add more or less water as required.
In a separate pot heat another 12g of oil. Add mustard seeds. As the seeds pop turn off stove and add asafoetida. Add this seasoning to the pot of sambar. Mix well and serve this sambar with lentil crepes of rice.
Serving Size: 8
Gather all the spices and lentil ingredients namely urad dal, Cana dal, cumin seeds, fenugreek seeds and dried chillies. Heat a sauce pan or any griddle or pot and put 5g of oil. Put all the gathered spices in the heated pot and stir fry for a few seconds until they turn slightly brown. Don't burn it. Turn off stove and add shredded coconut. Put these ingredients in a blender.
In the same pot add 5 g of oil and after it is heated add 1/2 the cut large tomato. Sautee for a minute or 2. This yields 87g of cooked tomato. Add this to the blender.
Now heat the same pan and add another 5g of oil and put in 1/4 cup of cut onion. After sauteeing for a minute until it is coated with oil, add this to the blender. Now add a little water to the blender and blend the ingredients until smooth.
In a pot add 12g of oil and add the remaining chopped onions. Fry for couple of minutes or so and add some water to cook it until it turns a little soft. To this add the blended spices. Add more (like 1/2 a litre) of water. After it comes to boil add the cooked tuvar dal. Mix well and add salt and tamarind paste.
It has to have the texture of a stew. So add more or less water as required.
In a separate pot heat another 12g of oil. Add mustard seeds. As the seeds pop turn off stove and add asafoetida. Add this seasoning to the pot of sambar. Mix well and serve this sambar with lentil crepes of rice.
Serving Size: 8
Nutritional Info Amount Per Serving
- Calories: 127.7
- Total Fat: 7.4 g
- Cholesterol: 0.0 mg
- Sodium: 613.5 mg
- Total Carbs: 10.8 g
- Dietary Fiber: 3.6 g
- Protein: 3.2 g
Member Reviews