Sambar Soup
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Sambar Soup calories by ingredient
Introduction
Spicy Indian Tomatoe Veggie Soup. Spicy Indian Tomatoe Veggie Soup.Number of Servings: 6
Ingredients
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Chili powder, 0.25 tsp
Cumin seed, 0.50 tsp
Mustard seed, yellow, 0.50 tsp
Pepper, black, 0.25 tsp
Turmeric, ground, 0.50 tsp
Salt, 1 tsp
Safflower Oil, linoleic, 1 tbsp
Safflower Oil, linoleic, 1 tbsp
Tamarinds, 5 grams
Green Beans (snap), 41 grams
Broccoli, fresh, 76 grams
Carrots, raw, 101 grams
Okra, 65 grams
Peas, frozen, 56 grams
Hot Chili Peppers, 1 pepper
Tomato juice, without salt added, 2 cups
Hot Chili Peppers, 4 peppers
Water, tap, 3 cup (8 fl oz)
Granulated Sugar, 1 tsp
Bittermelon (karela - 56 grams
Toor daal plain (no ghee), 49 gram
Sambar Powder (spicy curry powder), 1 tbsp
Asefataeda, 0.13 tsp
Fenugreek Seed, 0.25 tsp
Cilantro, 14 gram(s)
Curry Leaf, 5 gram(s) or 12 leaves
Directions
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