Sambhar
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 91.4
- Total Fat: 1.1 g
- Cholesterol: 0.0 mg
- Sodium: 1,177.4 mg
- Total Carbs: 16.9 g
- Dietary Fiber: 5.0 g
- Protein: 5.1 g
View full nutritional breakdown of Sambhar calories by ingredient
Introduction
south indian lentil 'soup' south indian lentil 'soup'Number of Servings: 4
Ingredients
-
1 cup of yellow lentils
1/4 cup of tamarind pulp
1 tomato chopped
1.5 tsp sambhar powder
1 pinch asafotedia
2 tsp salt (or to taste)
1/2 tsp oil
1/2 tsp mustard seeds (black)
Directions
1) Pressure cook the lentils - make sure that they are well done & mash them.
2) Boil the tamarind pulp in 2 cups of water.
3) Add the chopped tomatoes (and any other vegetable that you like, such as potatoes, onions, okra, yellow pumpkin, white pumpkin etc - though no more than 3 vegetables total), the sambhar powder & salt
4) Let it boil for a bit releasing the aroma of the sambhar powder. If you have added other vegetables, cook till done.
5) Add the mashed lentils & the asfotedia to the sambhar and mix well & let it boil for 3-5 mins
6) Take off the heat and in a small cup/spoon add the oil and place on the heat.
7) Once the oil is hot add the mustard seeds and take off as soon as they begin to crackle/burst. Add to sambhar.
8) In south India, sambhar is traditionally eaten with rice (i.e. by mixing it with rice) or as an accompaniment to dosas, idlis etc.
Number of Servings: 4
Recipe submitted by SparkPeople user URMILAP.
2) Boil the tamarind pulp in 2 cups of water.
3) Add the chopped tomatoes (and any other vegetable that you like, such as potatoes, onions, okra, yellow pumpkin, white pumpkin etc - though no more than 3 vegetables total), the sambhar powder & salt
4) Let it boil for a bit releasing the aroma of the sambhar powder. If you have added other vegetables, cook till done.
5) Add the mashed lentils & the asfotedia to the sambhar and mix well & let it boil for 3-5 mins
6) Take off the heat and in a small cup/spoon add the oil and place on the heat.
7) Once the oil is hot add the mustard seeds and take off as soon as they begin to crackle/burst. Add to sambhar.
8) In south India, sambhar is traditionally eaten with rice (i.e. by mixing it with rice) or as an accompaniment to dosas, idlis etc.
Number of Servings: 4
Recipe submitted by SparkPeople user URMILAP.
