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Sambar


  • Yield: 4 servings 1x

Description

NOTE: The vegetables listed are just suggestions. You can use almost any vegetable except Asparagus or Celery.

Nutritional information is based on the vegetables in the recipe.


Ingredients

Scale

Soup

  • 1 medium daikon or large watermelon radish (cut into bite size pieces)
  • 2-3 medium carrots (cut into bite size pieces)
  • 1/4 large head of cauliflower or cabbage (cut into bite size pieces)
  • 1 large zucchini (cut into bite size pieces)
  • 2-3 large kale or chard leaves (cut into pieces)
  • 1/2 medium onion (cut into big slices)
  • 2 stem curry leaves (divided)
  • 2 tbs tamarind paste
  • 2 tbs ghee
  • 2 large Roma tomatoes (chopped into small pieces)
  • 1 small pot dahl (see recipe for dahl)
  • 2 heaping Tbsp sambar spice (See recipe below or purchase pre-made)

Sambar spice mix

  • 4-6 small red chilies (OPTIONAL: or to taste)
  • 2 Tbs coriander seed (daniya)
  • 1/2 tsp fenugreek seeds (methi)
  • 5 medium curry leaves (kadi patta or kervepaku) (dried)
  • 1 tsp cumin seed (jeera)
  • 1/2 tsp black pepper corns
  • 1/8 tsp asafoetida (hing)
  • 1/4 tsp turmeric (haldi)

Instructions

Dahl

  1. Make lentils according to the recipe from link below but do not add the topping or seasoning.

Soup

  1. While lentils are cooking, heat a sauté pan on medium heat and add ghee.
  2. Add the onion and cook until just beginning to clear.
  3. Add the carrots, cauliflower (if using), and daikon and cook until onion is translucent.
  4. Add the cabbage (if using) and the kale and sauté until the vegetables begin to soften.
  5. Add 1 stem of curry leaves and cover until the sizzling stops.
  6. Add the sambar spice and mix well.
  7. Add water to just cover the veggies and allow to cook until the veggies are almost done.
  8. When the lentils are cooked, add them to the veggies, including any liquid left from the lentils.
  9. Mix to combine.
  10. Add the tamarind paste, mix well and heat.

Finishing

  1. In a separate small frying pan, heat 1 tsp ghee.
  2. Add a palmful of mustard seed, a pinch of asoefedita and 3-5 curry leaves.
  3. When the seed is cooked and sizzling stops, remove from the heat.
  4. Turn off the heat on the stew and add the hot ghee with black mustard see.
  5. Add the chopped tomato and serve.
  6. Can be served with rice or idli.

Sambar spice

  1. Place all ingredients in a coffee grinder and grind into powder.

Notes

Source: Abha Ranjan

Link to:  Dahl

Nutrition

  • Calories: 352
  • Fat: 16.17 g
  • Carbohydrates: 41.85 g
  • Protein: 14.75 g
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