Main CourseSoup

Vegan Sambar

Name: Vegan Sambar
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; 0,5 ct turmeric powder; 1 cs tamarind paste; 0,5 tassa hot water; 1 u yellow onion chopped; 1 u carrot peeled and sliced; 0,5 u eggplant cubed; 1 u tomato chopped; 2 cs sambar powder; 1 ct salt; 1 tassa water; 1 cs vegetable oil; 0,5 ct mustard seed; 0,5 ct cumin seed; 0,25 ct asafoetida; 10 u curry leaf; 2 u dried red chili; 2 cs cilantro fresh, chopped

This hearty and flavorful South Indian lentil soup is packed with vegetables and aromatic spices. It's a comforting and nutritious dish that pairs perfectly with rice or idli.

Una recepta original de Forkin

Temps total: 1 h
Racions: 4
Dificultat: Mitjana
Per ració: 209 kcal

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

Preparació prèvia

Llista d’ingredients

0,75 tassatoor dal, rinsed
0,5 ctturmeric powder
1 cstamarind paste
1 uyellow onion, chopped
1 ucarrot, peeled and sliced
0,5 ueggplant, cubed
1 utomato, chopped
2 cssambar powder
1 ctsalt

for dal

3 tassawater

for tamarind

0,5 tassahot water

for vegetables

1 tassawater

for tempering

1 csvegetable oil
0,5 ctmustard seed
0,5 ctcumin seed
0,25 ctasafoetida
10 ucurry leaf
2 udried red chili

garnish

2 cscilantro, fresh, chopped

Estris

strainer · small pan · large pot · spoon · pressure cooker

Elaboració

Pas a pas

1
Rinse the toor dal thoroughly and place it in a pressure cooker with water and turmeric powder.
2
Cook for 3-4 whistles, or until the dal is very soft and mushy. Mash it lightly with the back of a spoon.
Uns 15 min
Nota de cuina: If you don't have a pressure cooker, cook in a pot on the stovetop for 30-40 minutes until soft.
3
While the dal cooks, soak the tamarind paste in hot water for 10 minutes, then squeeze and strain to extract the pulp. Discard any solids.
Uns 10 min
4
In a large pot, combine the chopped yellow onion, carrot, eggplant, tomato, sambar powder, and salt.
Uns 5 min
5
Add water to the pot, cover, and cook over medium heat until the vegetables are tender, about 10-12 minutes.
Uns 12 min
Nota de cuina: Ensure vegetables are cooked but still hold their shape.
6
Stir in the cooked and mashed toor dal and the tamarind pulp into the vegetable mixture.
Uns 1 min
7
Bring the sambar to a gentle simmer and cook for another 5-7 minutes, allowing the flavors to meld. Adjust consistency with more hot water if needed.
Uns 7 min
Nota de cuina: The sambar should have a medium-thick, pourable consistency.
8
For the tempering, heat vegetable oil in a small pan over medium heat.
9
Add mustard seed and cumin seed and let them splutter.
Uns 1 min
10
Add asafoetida, curry leaf, and dried red chili, then sauté for a few seconds until fragrant.
Uns 1 min
Nota de cuina: Be careful not to burn the spices.
11
Pour the hot tempering mixture over the simmering sambar and stir well.
12
Garnish with fresh chopped cilantro before serving.

Per ració

Nutrició

71%Puntuació

Calories: 209kcal
Proteïnes: 9,8g
Hidrats de carboni: 34,4g
Greixos: 4,6g
Fibra: 8,3g
Sucre: 6,9g

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 splash of water if needed to adjust consistency.