Kannada Sambhar or Konkani Colombo

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 79.1
  • Total Fat: 1.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 305.4 mg
  • Total Carbs: 13.6 g
  • Dietary Fiber: 4.5 g
  • Protein: 4.3 g

View full nutritional breakdown of Kannada Sambhar or Konkani Colombo calories by ingredient


Introduction

Mixed vegetables soup, perfectly balanced with yellow split pigeon peas (or Indian lentils - Tuar dal), a south Indian favorite prepared in various combination of veggies or other lentil base. Variations can be a combination or alone of split mung or massor dal, without skin( available in Inidan section of any supermarket) Mixed vegetables soup, perfectly balanced with yellow split pigeon peas (or Indian lentils - Tuar dal), a south Indian favorite prepared in various combination of veggies or other lentil base. Variations can be a combination or alone of split mung or massor dal, without skin( available in Inidan section of any supermarket)
Number of Servings: 8

Ingredients

    Lentils, Indian Tuar dal 1 cup
    Onions, raw, 1 medium cut in 10 pieces lengthwise
    Potato, with skin cleaned - 120 grams cubed bite size pieces
    Asparagus, fresh, 1 cup cut into bite size pieces
    Green Beans (snap), 1 cup cut into 2" pieces.
    Cauliflower, raw, .5 head, medium separated into florets
    Scallions, raw, 3 medium (4-1/8" long) cut into 1 1/2 " pieces
    Cilantro, raw, 2 sprigs cut into 2 " pieces. Sambhar Powder MTR, 1.5 tbsp let soak in warm water with tamarind.
    Tamcon Tamarind Concentrate, 3/4 to 1 tsp depending upon your taste for sourness for traditional taste. OR use 1 large beefsteak tomato chopped OR 1/2 cup crushed tomatoes.
    Mustard seed, yellow, 1 tsp
    Olive Oil, 2 1tsp
    asafoetida powder ( optional)
    fenugrik seeds ( optional)
    Fresh curry leaves 1 sprig

    In spring, you can add corn on the cob cut into 5 pieces, carrots, or any other fresh veggies of your choice.

Directions

Boil tuar dal in as much water as necessary ( more is not a problem) about 6 cups or so - till it is soft and tender but, not broken down in a 4 Qt. pot. Add all the veggies except cauliflower - onion, potato, string beans, asparagus and cook till tender with salt. Stir in sambhar powder and tamarind paste soaking in warm water. Add more water as needed. Pot should be full now with veggies and water. Bring to another boil. Stir in cauliflower and bring to another boil. Drop in scallions, cilantro and season. In a small sauce pan, heat olive oil, drop mustard seeds. As they pop, stir in asafoetida powder, fenugrik seeds and curry leaves. Pour over the greens in the soup pot. Cover tight and let sit for 10 minutes. Serve hot. Should serve 8 people easily. Cut the recipe in half to prepare for 4. Delicious!!

Number of Servings: 8

Recipe submitted by SparkPeople user NITAFROMCT.