SAMBHAR
Yummy South Indian lentils and vegetables, a favourite Indian breakfast dish with idli (rice dumplings) or dosai (Indian pancakes). This recipe is not at all difficult - just assemble all the prepared ingredients before commencing to cook, and take one step at a time. I prefer to use freshly grated coconut, but unsweetened dried coconut is perfectly acceptable. Sambhar masala can be obtained from an Indian grocer, or make your own from recipe #110487 (much more fun!). I make this Sambhar with Toor dahl, and eat it with rice for the main meal of the day.
Provided by Daydream
Categories Curries
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- In a heatproof bowl, combine the tamarind pulp and 1 cup of boiling water, and let stand for 30 minutes. At the end of this time, squeeze and press the tamarind with your fingers to release as much pulp in the water as possible, then strain, discard the fibrous residue and seeds, and reserve the tamarind water.
- Meanwhile, place the lentils in a deep saucepan, add the 3 cups of water and the turmeric, and bring to the boil over high heat. Reduce heat to a simmer and gently cook, uncovered, until the lentils are just tender, 20 to 30 minutes. If the water evaporates too quickly, add another 1/2 to 1 cup in total.
- While the lentils are cooking, heat 2 tablespoons vegetable oil in a small skillet, and saute the mustard seeds, cumin seeds, sambhar masala, dried red chillies, asafoetida, curry leaves, garlic and coconut, until the coconut becomes a golden brown - take care not to burn. Remove from heat and set aside.
- When the lentils are tender, add the sauteed spice mix, along with the prepared vegetables, tomatoes and the tamarind water. Mix well, cover, and simmer until the vegetables are just tender. This should take 10 to 20 minutes, depending on how small or large you have diced the vegetables. As the tomatoes cook down, they should provide enough fluid to simmer the other vegetables in, but you can add another 1/2 cup water at your discretion.
- Just before serving, heat the extra oil in a small skillet, and saute the sliced garlic and fresh cilantro for 30 seconds. Pour this mixture over the sambhar and mix through gently.
- Serve immediately.
Nutrition Facts : Calories 444.5, Fat 17.5, SaturatedFat 3.6, Sodium 188.4, Carbohydrate 55.7, Fiber 12.5, Sugar 7.5, Protein 20.3
AWESOME SAMBHAR
This is a very simple lentil curry, with an irresitable Indian flavor and not too much heat. My idea of comfort food. Plus:it's no problem to get it on the table, with rice and a salad, in under an hour.
Provided by White Rose Child
Categories Curries
Time 1h
Yield 7-8 serving(s)
Number Of Ingredients 13
Steps:
- Combine the lentils, water and carrots in a large pot and bring to a boil. Reduce heat to med/low and partially cover, letting it simmer for 20 minutes.
- (If you're going to cook basmati rice, start it now.) Add the potatoes, and cook for 15-20 minutes more, till the potatoes are soft. You may need to add an additional 1/2-1 cup of water if you find it getting too thick.
- Meanwhile, in a small frying pan heat the olive oil (over med/high)and stir in the mustard seeds. Stir for a minute, till they start to pop. Reduce heat. Stir in the other spices and saute for 1 minute. Set aside.
- When the potatoes and lentils are fully cooked, stir in the spice mixture, salt and lemon juice. Serve immediately. (With chapatis or over rice; steamed collards or salad).
Nutrition Facts : Calories 248.4, Fat 2.9, SaturatedFat 0.4, Sodium 186.1, Carbohydrate 41.1, Fiber 18.3, Sugar 2.2, Protein 15.2
SAMBHAR
Steps:
- In a large stainless steel pot combine the coconut milk and 3 cups water. Whisk in the tamarind pulp. Over high heat, bring the mixture to a boil, then remove from the heat. Add the saffron and steep for 15 minutes. Strain the mixture and reserve liquid for later.
- Melt the unsalted butter in a large pot over medium heat. Add the onions and saute for 5 minutes until soft and just beginning to brown. Add the Thai chiles, Sambhar Spice Mix, ground coriander, ground cumin, curry powder, and turmeric powder. Stir to combine, reduce heat to low and simmer for 3 to 4 minutes to bring out the flavor of the spices. Add the remaining 4 cups water, channa dal, potatoes and tomatoes and cook until tender, but not mushy, about 18 to 20 minutes.
- Add the reserved coconut/tamarind liquid and simmer for 5 minutes. Serve warm and garnish with the cilantro leaves.
- In a heavy skillet, over very low heat, dry roast the channa and urad dahl, stiring constantly, for 5 to 8 minutes. See Cook's Note***. Remove the dal from skillet and set aside to cool.
- Increase the heat to medium high, add the coriander seeds, cumin seeds, black peppercorns, fenugreek seeds and dried chilies to the skillet, stirring constantly. Toast the spices until they release their aroma, about 3 minutes. Grind the dal to a powder in a spice grinder or coffee grinder. Grind the toasted spices to a powder. Combine the dal, ground spices and turmeric powder. Store in a tightly sealed jar.
- Line a steamer with several layers of cheesecloth and fill with the all-purpose flour. Steam for 45 minutes. Spread the steamed flour on a baking sheet to cool. Combine the steamed flour, rice flour, and salt in a large bowl.
- Make a well in the center of the flour and add the hot water. Mix with a spoon until you can gather the dough together into a ball. On a clean surface, knead the dough lightly for 2 to 3 minutes Press the dough through the hopper press onto the thatu. Place 6 filled thatu in the steamer and steam for 5 to 8 minutes. While they are steaming fill the remaining thatu with dough, then steam.
SAMBHAR
Steps:
- In a large stainless steel pot combine the coconut milk and 3 cups water. Whisk in the tamarind pulp. Over high heat, bring the mixture to a boil, then remove from the heat. Add the saffron and steep for 15 minutes. Strain the mixture and reserve liquid for later.
- Melt the unsalted butter in a large pot over medium heat. Add the onions and saute for 5 minutes until soft and just beginning to brown. Add the Thai chiles, Sambhar Spice Mix, ground coriander, ground cumin, curry powder, and turmeric powder. Stir to combine, reduce heat to low and simmer for 3 to 4 minutes to bring out the flavor of the spices. Add the remaining 4 cups water, channa dal, potatoes and tomatoes and cook until tender, but not mushy, about 18 to 20 minutes.
- Add the reserved coconut/tamarind liquid and simmer for 5 minutes. Serve warm and garnish with the cilantro leaves.
- In a heavy skillet, over very low heat, dry roast the channa and urad dahl, stiring constantly, for 5 to 8 minutes. See Cook's Note**. Remove the dal from skillet and set aside to cool.
- Increase the heat to medium high, add the coriander seeds, cumin seeds, black peppercorns, fenugreek seeds and dried chilies to the skillet, stirring constantly. Toast the spices until they release their aroma, about 3 minutes. Grind the dal to a powder in a spice grinder or coffee grinder. Grind the toasted spices to a powder. Combine the dal, ground spices and turmeric powder. Store in a tightly sealed jar.
- Line a steamer with several layers of cheesecloth and fill with the all-purpose flour. Steam for 45 minutes. Spread the steamed flour on a baking sheet to cool. Combine the steamed flour, rice flour, and salt in a large bowl.
- Make a well in the center of the flour and add the hot water. Mix with a spoon until you can gather the dough together into a ball. On a clean surface, knead the dough lightly for 2 to 3 minutes Press the dough through the hopper press onto the thatu. Place 6 filled thatu in the steamer and steam for 5 to 8 minutes. While they are steaming fill the remaining thatu with dough, then steam.
SAMBAR
Lightly spiced lentils in a tamarind and coconut sauce, tempered with Indian spices. Serve hot with rice. Try it with other vegetables too, such as potato, cauliflower or okra. The ingredients should be available at any Indian market or at specialty stores. The tamarind pulp may be substituted with reconstituted tamarind paste.
Provided by NAGARAM
Categories World Cuisine Recipes Asian Indian
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Place yellow split peas in a saucepan with 2 cups water and bring to a boil. Reduce heat to medium-low, and cook until soft, about 15 minutes. In another saucepan, mix together the tamarind pulp stir in 1/2 cup water to make a watery juice. Bring to a boil over medium-high heat. Add the bell pepper and tomato to the tamarind juice, and continue to boil until the vegetables are soft, and the liquid has reduced to almost half.
- Meanwhile, grind the coriander seeds, yellow lentils, coconut and chilies to a paste using a mortar and pestle or food processor. Add this paste to the tamarind sauce, then stir in the yellow lentils until everything is well blended. Bring to a boil once again, then remove from the heat and set aside.
- Heat oil in a small skillet over medium heat, and add the mustard seed, cumin seed, and asafoetida powder. Once the mustard seeds start to sputter and the mixture is fragrant, remove from heat and stir into sambar. Serve hot.
Nutrition Facts : Calories 306.4 calories, Carbohydrate 55.9 g, Fat 3.9 g, Fiber 2.9 g, Protein 15.4 g, SaturatedFat 1.3 g, Sodium 10.1 mg, Sugar 2.7 g
More about "awesome sambhar food"
SAMBAR RECIPE | HOW TO MAKE SAMBAR - DASSANA'S VEG …
From vegrecipesofindia.com
4.9/5 (93)Calories 265 per servingCategory Main Course
- Once the vegetables are almost cooked, then add the tamarind pulp and 1 to 1.5 tablespoons sambar powder. Mix well.
SAMBAR RECIPE, HOW TO MAKE SAMBAR BY SWASTHI'S RECIPES
From indianhealthyrecipes.com
Ratings 508Calories 187 per servingCategory Main
- While the dal cooks, make the sambar powder. Dry roast red chilies, urad dal and chana dal until golden & crunchy. Add coriander seeds & fry till aromatic. Remove to a plate.
- Heat 1 tsp oil in a pot. Saute onions for 1 minute. Add all the veggies & saute for 2 mins. This saute step can be skipped but sometimes onions, tomatoes and chilli powder don't smell good when boiled without sautéing.
- Heat a small pan with ghee. Add mustard, cumin, methi & red chillies. When the spices pop, add curry leaves.
7 BEST SAMBAR RECIPES | POPULAR SAMBAR RECIPES - NDTV …
From food.ndtv.com
Estimated Reading Time 3 mins
SAMBHAR RICE IS AWESOME...ROOMS ARE VERY ECONOMICAL AND ...
From tripadvisor.ca
INSTANT TIFFIN SAMBAR RECIPE - JEYASHRI'S KITCHEN
From jeyashriskitchen.com
GHEE ROAST MASALA - MENU - DAVIE DOSA COMPANY - VANCOUVER
From yelp.ca
SAMBAR RECIPE - NISHAMADHULIKA.COM
From nishamadhulika.com
பலாகொட்டை சாம்பார் - JACK FRUIT SEED SAMBAR - …
From youtube.com
SAMBHAR VADA YELLOW LENTIL SOUP WITH SPICED DOUGHNUTS ...
From tfrecipes.com
INDIAN FOOD: SAMBAR( SAMBHAR/SAMBARU)
From indianfoodrach.blogspot.com
ARE IDLY, DOSA, AND SAMBHAR VADA REGULAR VEGETARIAN FOOD ...
From quora.com
SAMBAR (INDIAN VEGETABLE STEW) RECIPE - THE SPRUCE EATS
From thespruceeats.com
COCONUT SAMBAR RECIPE – AWESOME CUISINE
From awesomecuisine.com
FAT FREE SAMBHAR | VAHREHVAH ARTICLE
From vahrehvah.com
7 AWESOME SOUTH INDIAN FOOD JOINTS IN PUNE | ONAM SPECIAL ...
From thepunekar.com
AWESOME SAMBHAR RECIPE - FOOD.COM
From pinterest.com
AWESOME SAMBHAR TRY THIS | SAMBHAR RECIPE, INDIAN FOOD ...
From pinterest.co.uk
SAMBAR RECIPE | SOUTH INDIAN SAMBAR RECIPE | HOMEMADE ...
From tarladalal.com
SAMBHAR | VAHREHVAH, SAMBAR RECIPE, SAMBAR POWDER RECIPE ...
From vahrehvah.com
SOUTH INDIAN VEGETABLE SAMBAR RECIPE FOR IDLI, DOSA, VADA ...
From foodviva.com
WATCH: VIETNAMESE FOOD BLOGGER REACTS ON HAVING SOUTH ...
From food.ndtv.com
FOOD VISHESHAM: SAMBHAR
From foodvishesham.blogspot.com
IDLI SAMBAR RECIPE | TIFFIN SAMBAR BY SWASTHI'S RECIPES
From indianhealthyrecipes.com
INDIAN VEGETARIAN KITCHEN: EXPRESS TOMATO SAMBAR FOR IDLY ...
From spicesetc.blogspot.com
ENLIGHTENMENT FOOD
From enlightenmentfood.blogspot.com
TASTY IDLI SAMBHAR | BY TASTY FOOD | #SHORTS #FOOD # ...
From youtube.com
100% AUTHENTIC SOUTH INDIAN FOOD - SAMBAR CAFE
From sambarcafe.com
DELICIOUS HOMESTYLE SAMBAR - SIMPLE INDIAN RECIPES
From simpleindianrecipes.com
LEARN HOW TO MAKE UDUPI SAMBHAR FROM THE EXPERTS OF UDUPI ...
From efghfoods.com
மஞ்சள் பூசணி சாம்பார் - POOSANIKAI …
From youtube.com
SAMBHAR RECIPE - HEALTHY BREAKFAST | LUNCH
From sunayanagupta.com
BACHELOR SAMBAR POWDER RECIPE / INSTANT ... - YUMMY TUMMY
From yummytummyaarthi.com
AWESOME LUNCH...: DOSA SAMBHAR / MYLOT
From mylot.com
VLOG #04 PART-II / DAILY VLOG / AWESOME TASTE OF SAMBHAR ...
From youtube.com
SHAIVI KA FUNDA: OF SAMBHAR AND MEMORIES...
From shaivikafunda.blogspot.com
25 SOUTH INDIAN FOOD & DISHES THAT ARE WORLD FAMOUS
From feedingtrends.com
SAMBAR RECIPE-HOW TO MAKE SAMBAR-SOUTH INDIAN ... - SAILUSFOOD
From sailusfood.com
IS SAMBHAR GOOD FOR THE STOMACH? - EFGH FOODS
From efghfoods.com
PALAK KEERAI SAMBAR RECIPE – AWESOME CUISINE
From awesomecuisine.com
VARATHARAITCHA VENDAKKAI SAMBAR - A VEGETARIAN BLOG - FOOD ...
From mydiversekitchen.com
PRIYA'S VERSATILE RECIPES: OATS SAMBHAR BHATH
From priyaeasyntastyrecipes.blogspot.com
SAMBHAR – CHEF HARPAL SINGH SOKHI
From harpalssokhi.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love