Try this Sambar recipe, or contribute your own.

Still searching for what to cook ?

Name: Sambar
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: Indian
Ingredients: 1 md Potato peeled & diced; 1/2 ts Coriander Seeds; 1/2 ts Cumin seeds; 3 tb Vegetable oil; 1 1/2 ts Salt; 1 c Shallots peeled *; 1 Tomato diced; 4 tb Tamarind Paste see **; 2 tb Sambar Powder see *; 1/2 ts Black Mustard Whole; 1 Red Dried Chillies Crushed; 1/2 ts Ground turmeric; 1/2 c Fresh Cilantro; 3/4 c Toor Dhal

Find the most delicious recipes here

INGREDIENTS

1 md Potato ; peeled & diced
1/2 ts Coriander Seeds
1/2 ts Cumin seeds
3 tb Vegetable oil
1 1/2 ts Salt
1 c Shallots ; peeled *
1 Tomato ; diced
4 tb Tamarind Paste ; see **
2 tb Sambar Powder ; see *
1/2 ts Black Mustard ; Whole
1 Red Dried Chillies ; Crushed
1/2 ts Ground turmeric
1/2 c Fresh Cilantro
3/4 c Toor Dhal
Note

Servings

INSTRUCTIONS

* I use one medium sized onion peeled and chopped because I dont like shallots. ** if you can get tamarind use it and soak a fistfull in water for half hour and then squeeze the "juice" out and discard the waste and use the juice in the sambar. Soak toor dhal in 4 cups water for one hour in a heavy-based pot. During this time chop the onions (if you use instead of shallots), potato and tomato (green beans and carrots may also be added). Add the turmeric powder to the soaking dhal and place on stove. Bring to boil, lower heat to keep the dhal simmering. Close pot and allow dhal to cook till tender. Soaking dhal before cooking consideraby lowers the cooking time which is about 30-45 minutes. Stir a few time to keep dhal from sticking at the bottom. While dhal is cooking lightly fry the onions or shallots in 2.5 tab. vegetable oil. Do not allow the onion/shallots to brown. When dhal has cooked add some more water to bring the water level up to 4-5 cups again (use your judgement here because I cannot be more precise!). Now add the potatoes, tomato, sauted onions/shallots, and any other vegetables to want to put in. Next add the tamarind paste (or tamarind "juice"), and sambar powder. Stir and bring to a simmer. Cover and allow the cook until vegetables are tender (about 15 minutes) and keep stirring occassionally. Heat the remaining 1/2 tab. oil and add the mustard, cumin, coriander seeds and the crushed red chillie to the hot oil. As soon as the mustard seeds begin to pop stir the whole thing once and add to the cooking sambar. Finally add the cilantro leaves and cook for another 5 minutes and remove from stove. The consistency should be like a thin soup and the sambar powder should not appear like dirt sticking to the veggies (you will see this happen initially). You may also add some green chillies if you like to add more "zip" to the sambar. If so add it with the rest of the veggies. Sambar can be eaten with plain cooked rice, idlies (I know I owe you all this recipe!) or dhosas. Sambar is an integral part of South Indian cooking. It is made every day. As I mentioned in San Antonio a visiting naturalist from the Smithsonian Institute described a South Indian meal thus: mountain of rice and river of sambar! Recipe By : Ramesh

NOTES

Alert editor

Sambar

1 md Potato peeled & diced
1/2 ts Coriander Seeds
1/2 ts Cumin seeds
3 tb Vegetable oil
1 1/2 ts Salt
1 c Shallots peeled *
1 Tomato diced
4 tb Tamarind Paste see **
2 tb Sambar Powder see *
1/2 ts Black Mustard Whole
1 Red Dried Chillies Crushed
1/2 ts Ground turmeric
1/2 c Fresh Cilantro
3/4 c Toor Dhal
 Note

* I use one medium sized onion peeled and chopped because I dont like  shallots.    ** if you can get tamarind use it and soak a fistfull in water for half  hour and then squeeze the "juice" out and discard the waste and use the  juice in the sambar.    Soak toor dhal in 4 cups water for one hour in a heavy-based pot. During  this time chop the onions (if you use instead of shallots), potato and  tomato (green beans and carrots may also be added).    Add the turmeric powder to the soaking dhal and place on stove. Bring to  boil, lower heat to keep the dhal simmering. Close pot and allow dhal to  cook till tender. Soaking dhal before cooking consideraby lowers the  cooking time which is about 30-45 minutes. Stir a few time to keep dhal  from sticking at the bottom.    While dhal is cooking lightly fry the onions or shallots in 2.5 tab.  vegetable oil. Do not allow the onion/shallots to brown. When dhal has  cooked add some more water to bring the water level up to 4-5 cups again  (use your judgement here because I cannot be more precise!). Now add the  potatoes, tomato, sauted onions/shallots, and any other vegetables to want  to put in. Next add the tamarind paste (or tamarind "juice"), and sambar  powder. Stir and bring to a simmer. Cover and allow the cook until  vegetables are tender (about 15 minutes) and keep stirring occassionally.    Heat the remaining 1/2 tab. oil and add the mustard, cumin, coriander seeds  and the crushed red chillie to the hot oil. As soon as the mustard seeds  begin to pop stir the whole thing once and add to the cooking sambar.  Finally add the cilantro leaves and cook for another 5 minutes and remove  from stove.    The consistency should be like a thin soup and the sambar powder should not  appear like dirt sticking to the veggies (you will see this happen  initially). You may also add some green chillies if you like to add more  "zip" to the sambar. If so add it with the rest of the veggies.    Sambar can be eaten with plain cooked rice, idlies (I know I owe you all  this recipe!) or dhosas. Sambar is an integral part of South Indian  cooking. It is made every day. As I mentioned in San Antonio a visiting  naturalist from the Smithsonian Institute described a South Indian meal  thus: mountain of rice and river of sambar!    Recipe By     : Ramesh <u0ram@TTACS.TTU.EDU>

Add Photo

promfh

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (822g)
Recipe Makes: 1

Calories: 692
Calories from Fat: 266 (38%)

Amt Per Serving		% DV

	Total Fat 29.6g	39 %
	Saturated Fat 2.3g	11 %
	Monounsaturated Fat 18.1g
	Polyunsanturated Fat 8.2g
Cholesterol 0mg		0 %
Sodium 130.1mg		4 %
Potassium 2944.3mg		77 %
Total Carbohydrate 101.9g		30 %
	Dietary Fiber 13.9g	56 %
	Sugars, other 88g
Protein 15.8g		23 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 692

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe