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Ingredientes
- Toordhall - 1 handful
- Yellow Moongdhall - 2 tbsp
- ChannaDhall - 1 tbsp
- Hing - 1/4 tsp
- Tomato -1
- Tamarind - 1 small gooseberry size
- Carrot - 2
- Beans - 5
- Potato - 1
- Turmeric Powder - 1/4 tsp
- Chilli Powder - 1 tsp
- Green chilly - 1 slit
- Small onion - 4 ,cut into 2 halves
- Oil - 2tbsp
- Salt as needed
- Ground Paste
- Small onion - 5 nos
- Coriander seeds - 1tbsp
- Pepper seeds - 1/2 tsp
- Jeera - 1/4 tsp
- Channadhall - 1/4 tsp
- Coconut - 2 tbsp
- Roast all the ingredients in oil ,let it cool down and grind into a paste with little water.
- Season
- Mustard seeds - 1/4 tsp
- Curryleaves - 5nos
- Red chilly - 2 ,split
- Coriander leaves - 2 string
- small onions - 2 ,chopped
Direcciones
- Pressure cook toordhall ,yellow moongdhall and channa dhall till soft.
- In a kadai, pour little oil and fry the vegetables for 2min.
- Now add the chopped tomato and tamarind extract and let it boil.
- Add turmeric powder ,salt and chilli powder.
- When the vegetables are 3/4 th cooked add cooked dhall and the ground paste.
- Let it boil for 4 min,add coriander leaves and switch off.
- Heat oil in a pan for seasoning.
- Add mustard seeds let it splutter,add red chillies ,curryleaves and small onions,when onions turns golden pour top it on the sambar.
- Stir when serving.Yummy sambar to go with VenPongal.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 145g | |
| Recipe makes 4 servings | |
| Calories 163 | |
| Calories from Fat 72 | 44% |
| Total Fat 8.11g | 10% |
| Saturated Fat 1.17g | 5% |
| Trans Fat 0.18g | |
| Cholesterol 4mg | 1% |
| Sodium 20mg | 1% |
| Potassium 373mg | 11% |
| Total Carbs 20.36g | 5% |
| Dietary Fiber 2.6g | 9% |
| Sugars 9.85g | 7% |
| Protein 3.36g | 5% |
