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Ingredientes
- 1/2 c. Red Gram Dal (Pigeon Peas, Toor Dal), Picked Over & Rinsed
- 2 c. Water
- Â Â A Lemon-Sized Piece Of Tamarind Pulp
- 1 c. Warm Water
- 2 x Green Chillies (Chili Peppers), Slit Sideways
- 1 c. Mixed Vegetables, Minced (e.G. Radish, Onion, Okra, Eggplant, Sweet Pepper, Potato)
- 1 c. Water
- Â Â Salt, To Taste
- 1/2 tsp Grnd Turmeric
- 3 tsp Sambar Pwdr
- 1 Tbsp. Rice Flour, Optional
- 2 Tbsp. Extra Water, Optional
- 1 sm Bunch Of Coriander Leaves, Minced, For Garnish
- 1 Tbsp. Oil (To 1 1/2 Tbsp.)
- 1 Tbsp. Brown Mustard Seeds
- 1/2 tsp Asafoetida Pwdr
- 1/2 tsp Fenugreek Seeds
- 1/2 tsp Cumin Seeds
- 1 x Red Chili (Chili Pepper), Halved
- Â Â A Few Curry Leaves
Direcciones
- Wash gram dal well. Drain. Place dal in a heavy saucepan. Cover with 2 c. water and bring to a boil. When boiling, cover pan with a lid, leaving slightly ajar. Stir several times during the last 30 min of cooking.
- Set dal aside without draining.
- Soak the tamarind pulp in 1 c. warm water for 15 min. Strain the tamarind water into another container, squeezing as much liquid as possible out of the tamarind pulp. Throw away the pulp. Set the juice aside.
- Select sufficient vegetables to fill approx. 1 c. when minced. Peel and prepare as neccessary. Chop into 1/2 in. pcs. Set aside.
- TEMPERING: Heat 1 1/2 Tbsp. oil in a heavy saucepan. Add in the mustard seeds, asafoetida pwdr, fenugreek seeds, cumin seeds, halved red chilli, and a few curry leaves.
- When the mustard seeds splutter, add in the slit green chillies and minced vegetables. Saute/fry' for a couple of min. Add in the tamarind juice, 1 c. water, salt to taste, grnd turmeric, and sambar pwdr. Cover and simmer over low heat till the vegetables are tender. Add in the undrained cooked dal. Simmer for 5 min, till thoroughly blended. If the sambar needs to be thickened, make a smooth paste of the rice flour in 2 Tbsp. extra water. Add in to the sambar and cook for 2 - 3 min.
- Garnish with the minced coriander leaves. Serve warm with rice.
- Notes: When two or possibly three vegetables are used, there is a subtle blending of the different flavors of each vegetable. For a more distinctive flavor, make the sambar with only one type of vegetable. If potato is used singly, reduce the amount of oil added while tempering. Vegetables such as sweet pepper, onion, eggplant, okra, etc. will require a little more oil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 349g | |
| Recipe makes 4 servings | |
| Calories 160 | |
| Calories from Fat 71 | 44% |
| Total Fat 8.25g | 10% |
| Saturated Fat 0.58g | 2% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 47mg | 2% |
| Potassium 471mg | 13% |
| Total Carbs 24.04g | 6% |
| Dietary Fiber 11.7g | 39% |
| Sugars 1.05g | 1% |
| Protein 5.79g | 9% |
