Main CourseSoup

Vegan Sambar

Name: Vegan Sambar
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 porsjoner
Cuisine: indian
Ingredients: 0,75 kopp toor dal rinsed; 3 kopp water; 0,5 ts turmeric powder; 1 ss tamarind paste; 0,5 kopp hot water; 1 stk. yellow onion chopped; 1 stk. carrot peeled and sliced; 0,5 stk. eggplant cubed; 1 stk. tomato chopped; 2 ss sambar powder; 1 ts salt; 1 kopp water; 1 ss vegetable oil; 0,5 ts mustard seed; 0,5 ts cumin seed; 0,25 ts asafoetida; 10 stk. curry leaf; 2 stk. dried red chili; 2 ss 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.

En original oppskrift av Forkin

Total tid: 1 t
Porsjoner: 4
Vanskelighetsgrad: Middels
Per porsjon: 209 kcal

Allergeninformasjon: kan inneholde sennep. Kontroller alltid ingredienspakningen hvis du har en allergi.

Forberedelser

Ingredienser

0,75 kopptoor dal, rinsed
0,5 tsturmeric powder
1 sstamarind paste
1 stk.yellow onion, chopped
1 stk.carrot, peeled and sliced
0,5 stk.eggplant, cubed
1 stk.tomato, chopped
2 sssambar powder
1 tssalt

for dal

3 koppwater

for tamarind

0,5 kopphot water

for vegetables

1 koppwater

for tempering

1 ssvegetable oil
0,5 tsmustard seed
0,5 tscumin seed
0,25 tsasafoetida
10 stk.curry leaf
2 stk.dried red chili

garnish

2 sscilantro, fresh, chopped

Utstyr

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

Fremgangsmåte

Trinn for trinn

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.
Omtrent 15 min
Kokkens tips: 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.
Omtrent 10 min
4
In a large pot, combine the chopped yellow onion, carrot, eggplant, tomato, sambar powder, and salt.
Omtrent 5 min
5
Add water to the pot, cover, and cook over medium heat until the vegetables are tender, about 10-12 minutes.
Omtrent 12 min
Kokkens tips: 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.
Omtrent 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.
Omtrent 7 min
Kokkens tips: 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.
Omtrent 1 min
10
Add asafoetida, curry leaf, and dried red chili, then sauté for a few seconds until fragrant.
Omtrent 1 min
Kokkens tips: 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 porsjon

Næringsinnhold

71%Poengsum

Kalorier: 209kcal
Protein: 9,8g
Karbohydrater: 34,4g
Fett: 4,6g
Fiber: 8,3g
Sukker: 6,9g

Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.

Hold den god

Oppbevaring

Store leftover sambar in an airtight container in the refrigerator.

Oppvarming

Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to adjust consistency.