LunchDinnerMain Course

Sambar (Lentil & Veg Stew)

Name: Sambar (Lentil & Veg Stew)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 racions
Cuisine: indian
Ingredients: 0,75 tassa toor dal rinsed; 3 tassa water; 0,25 ct turmeric powder; 1 u red onion chopped; 1 u tomato chopped; 1 u drumstick cut into 2-inch pieces; 0,5 u eggplant cubed; 1,5 tassa water; 1 cs tamarind pulp mixed with 1/2 cup warm water; 2 cs sambar powder; 1 ct salt; 0,5 ct jaggery grated (opcional); 1 cs sesame oil; 0,5 ct mustard seed; 0,5 ct cumin seed; 2 u dried red chili; 0,25 ct asafoetida (opcional); 10 u curry leaf; 2 cs fresh cilantro chopped

This aromatic South Indian lentil and vegetable stew is a staple comfort food, packed with flavor from tamarind, spices, and a variety of vegetables. It's hearty, nutritious, and perfect served with rice or idli.

Una recepta original de Forkin

Temps total: 1 h
Racions: 4
Dificultat: Mitjana
Per ració: 215 kcal

Informació sobre al·lèrgens: pot contenir mostassa i sèsam. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

0,75 tassatoor dal, rinsed
0,25 ctturmeric powder
1 ured onion, chopped
1 utomato, chopped
1 udrumstick, cut into 2-inch pieces
0,5 ueggplant, cubed
1 cstamarind pulp, mixed with 1/2 cup warm water
2 cssambar powder
1 ctsalt
0,5 ctjaggery, grated(opcional)

for cooking dal

3 tassawater

for vegetables

1,5 tassawater

for tempering

1 cssesame oil
0,5 ctmustard seed
0,5 ctcumin seed
2 udried red chili
0,25 ctasafoetida(opcional)
10 ucurry leaf

garnish

2 csfresh cilantro, chopped

Estris

small pan · knife · large pot · pressure cooker

Elaboració

Pas a pas

1
Wash the toor dal thoroughly and combine it with the cooking dal water and turmeric powder in a pressure cooker.
2
Pressure cook for 3-4 whistles, or until the dal is soft and mushy.
Uns 10 min
3
Once the pressure releases naturally, mash the cooked dal lightly and set aside.
Uns 5 min
4
In a large pot, combine the red onion, tomato, drumstick, eggplant, and vegetable water.
5
Bring the vegetables to a boil, then reduce heat and simmer until they are tender, about 10-12 minutes.
Uns 12 min
6
Add the tamarind pulp liquid, sambar powder, and salt to the simmering vegetables.
7
Stir well and continue to simmer for another 5 minutes, allowing the flavors to meld.
Uns 5 min
8
Add the mashed toor dal to the vegetable mixture and mix thoroughly.
9
If using, stir in the jaggery and simmer for 2-3 more minutes.
Uns 3 min
Nota de cuina: Jaggery balances the sourness of the tamarind.
10
For the tempering, heat the sesame oil in a small pan over medium heat.
11
Add the mustard seeds and let them splutter.
Uns 1 min
12
Add the cumin seeds, dried red chilies, asafoetida (if using), and curry leaves.
13
Sauté for about 30 seconds until fragrant.
Uns 1 min
14
Pour the tempering mixture over the sambar in the pot.
15
Garnish with fresh cilantro before serving.

Per ració

Nutrició

71%Puntuació

Calories: 215,4kcal
Proteïnes: 10,2g
Hidrats de carboni: 35,8g
Greixos: 4,6g
Fibra: 8,8g
Sucre: 7,8g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover sambar in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat gently on the stovetop or in the microwave, adding a little water if it's too thick.