Tangy, cozy, and spice-bright โ a tomatoโtamarind broth with soft lentils and mixed vegetables, finished with a sizzling mustardโcurry leaf temper ๐ฟ๐ฅ.
Hook: One pot, 35 minutes, meal-prep friendly โก
Ingredients
Servings: 4
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๐ซ Toor dal (split pigeon peas), rinsed: 200 g (1 cup / 7.1 oz)
๐ง Water for dal: 900 ml (3ยพ cups / 30 fl oz)
๐ Turmeric: ยฝ tsp (1.5 g)
๐ง Salt: to taste (โ6 g / 1 tsp)
Veg & base
๐ฅ Mixed vegetables (carrot, eggplant, okra, green beans, drumstick*), bite-size: 400โ500 g (14โ18 oz)
๐ Tomato, chopped: 1 large (180 g / 6.3 oz)
๐ค Tamarind paste: 15 ml (1 tbsp / 0.5 fl oz) or tamarind water 60 ml (ยผ cup / 2 fl oz)
๐ถ Sambar powder: 2โ3 tsp (6โ9 g)
๐ฌ Jaggery/brown sugar (optional): 1 tsp (4 g)
๐ง Water for stew: 600 ml (2ยฝ cups / 20 fl oz)
Tempering (tadka)
๐ข Coconut or neutral oil: 1ยฝ tbsp (22 ml / 0.75 fl oz)
*Use what you have; classic drumstick (moringa pods) is optional.
Preparation
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Total Time
๐ Prep: 10 min
๐ฅ Cook: 25 min
โณ Total: 35 min
Nutritional Value
๐ Energy: โ230 kcal
๐ช Protein: โ11 g
๐ง Fat: โ6 g
๐ Carbohydrates: โ34 g
๐ง Sodium: โ600 mg
๐ฅ 230 kcal๐ช 11 g protein๐ 34 g carbs๐ง 6 g fat
Macro Split (kcal)
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Macro grams
Advice
Whisk the cooked dal until creamy before adding to the pot โ smoother body, no lumps.
Why it works: Emulsified dal starch thickens the broth evenly; a hot fat temper extracts fat-soluble aromas (mustard, cumin) and blooms them on contact.
Twist: Add toasted coconut with the temper for Kerala vibes, or swap part of the veg for pumpkin for a naturally sweet, silky version.
Status
Tangy, comforting, and spice-lifted โ Sambar ๐ is the South Indian hug that loves rice and idli alike. #grannyzen #sambar #indiansoup #soupsandstews
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