Sambar
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Indian · 50 min · vegetarian, vegan, gluten-free, dairy-free
225 cal
11g protein
34g carbs
5g fat
per serving · estimated
Ingredients
- 1/4 cup toor dal (split pigeon peas)
- 1 cup mixed vegetables (drumstick, carrot, pumpkin)
- 1/4 tbsp tamarind paste
- 3/4 tbsp sambar powder
- 1/4 tsp ground turmeric
- 1/4 tsp mustard seeds
- 1 dried red chilies
- 1 sprig curry leaves
- 3/4 tbsp neutral oil
Method (tap to check — screen stays awake)
- Cook dal with turmeric and 3 cups water 25 minutes until soft; whisk smooth.
- In a separate pot simmer the chopped vegetables with tamarind, sambar powder and 2 cups water 12 minutes until tender.
- Add the cooked dal and salt, and simmer together 8 minutes to a pourable consistency.
- For the tempering, heat oil, pop mustard seeds, add dried chilies and curry leaves.
- Pour the tempering over the sambar and stir through.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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