Lentil Sambar Recipes

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SAMBAR (SPICY LENTIL AND VEGETABLE STEW)



Sambar (Spicy Lentil and Vegetable Stew) image

A spicy South Indian vegetable stew. Enjoy with rice, roti, or as a soup.

Provided by Sunaina

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h25m

Yield 6

Number Of Ingredients 17

6 cups water, or more as needed
2 cups toor dal (pigeon peas)
1 onion, chopped
1 tomato, chopped
1 cup peeled, chopped pumpkin
1 cup chopped okra
½ cup peas
½ cup sliced red radishes
2 tablespoons vegetable oil
1 tablespoon mustard seeds
6 cloves garlic, sliced
4 dried red chile peppers
2 tablespoons dried curry leaves
1 tablespoon sambar powder
½ cup tamarind pulp
salt to taste
1 pinch red chile powder, or to taste

Steps:

  • Combine water, toor dal, onion, tomato, pumpkin, okra, peas, and radishes in a pot. Bring to a boil, reduce heat to low, and cook until dal, pumpkin, and radishes start to soften, 30 to 40 minutes.
  • Heat oil in a small pan over medium heat and add mustard seeds. Stir in garlic, red peppers, curry leaves, and sambar powder. Cook until fragrant, about 5 minutes.
  • Stir seasoned oil mixture into the stew and cook until flavors combine, 25 to 30 minutes more. Stir in tamarind, salt, and red chile powder.

Nutrition Facts : Calories 211 calories, Carbohydrate 35.1 g, Fat 6.4 g, Fiber 6 g, Protein 6.3 g, SaturatedFat 1 g, Sodium 108.3 mg, Sugar 2.8 g

LENTIL SAMBAR



Lentil Sambar image

A colorful dish that pleases the eye and the palate. Make it as spicy as you dare! Great served with Recipe #47554. This recipe is from Moosewood Restaurant's Low-Fat Favorites, a great cookbook.

Provided by Sharon123

Categories     Lentil

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 22

1 cup dried lentils
3 cups water
1 medium onion
1 head cauliflower
2 sweet potatoes
1 red bell pepper
2 teaspoons vegetable oil
1 teaspoon mustard seeds
1/2 teaspoon fenugreek seeds
1 teaspoon cumin seed
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1/4 teaspoon cayenne
1 fresh green chili pepper, minced, seeds removed for a milder hot
1 tablespoon tamarind paste, dissolved in
1 cup hot water
1 teaspoon salt
2 -3 tablespoons minced fresh cilantro
cooked brown basmati rice
mango peach chutney
nonfat yogurt (optional)

Steps:

  • Rinse the lentils, place them in a small saucepan with the 3 cups of water, and bring them to a boil.
  • Reduce the heat, cover, and simmer for 45 to 60 minutes, until tender.
  • Stir occasionally, adding more water if necessary.
  • While the lentils are cooking, chop the onion, cauliflower, sweet potatoes, and bell pepper into bite-sized pieces and set aside.
  • Warm the oil in a pot and saute the mustard, fenugreek, and cumin seeds on medium heat, covering the pot and shaking it occasionally to prevent burning.
  • When the mustard seeds begin to pop, stir in the turmeric, coriander, cinnamom, cayenne, and chopped chile and saute for another 2 minutes, stirring constantly.
  • Stir in the tamarind liquid, then add the onions, cauliflower, sweet potatoes, and salt and combine.
  • Cover and simmer for 10 minutes.
  • Add the bell peppers, cover, and continue to cook until all of the vegetables are tender, about 5 minutes.
  • Drain the cooked lentils and stir them into the vegetable mixture.
  • Reheat if necessary, then stir in the cilantro.
  • Ladle over basmati rice and serve with Mango Peach Chutney and a generous dollop of yogurt,if desired.

Nutrition Facts : Calories 215, Fat 2.6, SaturatedFat 0.4, Sodium 451.2, Carbohydrate 38.5, Fiber 14.5, Sugar 7.1, Protein 11.7

SAMBAR



Sambar image

South Indian lentil stew made with vegetables and spices! This flavorful and spiced Sambar goes well with rice, idli or dosa!

Provided by Manali

Categories     Main Course

Time 40m

Number Of Ingredients 21

1 cup toor dal/arhar dal (pigeon peas lentil)
1/2 teaspoon turmeric powder
1 teaspoon salt
3 cups water (24 oz)
1 tablespoon tamarind piece
1/3 cup hot water
2 teaspoons oil
1/2 cup chopped eggplant
2 medium carrots (diced)
7-8 drumsticks (I used frozen ones that I got from Indian store)
1/2 teaspoon salt (adjust to taste)
1 medium tomato (chopped)
3 cups water (24 oz)
2 tablespoons sambar powder (homemade or store bought, adjust to taste)
2-3 teaspoons powdered jaggery
1/2 teaspoon kashmiri red chili powder (optional)
1 tablespoon ghee (or use oil)
3/4 teaspoon mustard seeds (black)
1/4 teaspoon hing (asafoetida)
10-15 curry leaves
chopped cilantro (to garnish)

Steps:

  • To a pressure cooker, add the rinsed dal with 1/2 teaspoon turmeric, 1 teaspoon salt and 3 cups (24 oz) of water. Cook for 5 whistles on medium-high flame, then lower the heat to medium-low and let it cook for another 5 to 6 minutes. Once the pressure releases naturally, open the cooker and mash the cooked dal lightly with a potato masher. Set aside. If using an Instant Pot, pressure cook for 9 minutes on high pressure with natural pressure release.
  • Meanwhile soak 1 tablespoon tamarind piece in 1/3 cup of hot water for 15 to 20 minutes. Then strain the liquid using a strainer. You will get 3 to 4 tablespoons of tamarind water/juice. Set it aside.
  • In a pan, heat 2 teaspoons oil on medium heat. Once the oil is hot, add the chopped eggplant and cook for around 2 minutes.
  • Add carrots and frozen drumsticks and 1/2 teaspoon salt and cook for 2 more minutes. Add the chopped tomato and cook for 1 minute.
  • Then add around 3 cups (24 oz) water and stir.
  • Add 2 tablespoons sambar powder (or adjust to taste). Also add jaggery powder, and 4 tablespoons of the tamarind water that you had extracted earlier.
  • Stir in the cooked dal. Also add the kashmiri red chili powder, if using.
  • Stir everything together and let the sambar simmer on medium heat for 5 to 6 minutes.
  • For the tempering, heat 1 tablespoon ghee (or oil if you want to keep this vegan), in a small pan on medium heat.
  • Once the ghee is hot, add mustard seeds and let them pop. Then add the hing and curry leaves for stir for few seconds until leaves turn crisp.
  • Pour tempering over the simmering sambar.
  • Serve the sambar hot with idli, dosa or rice!

Nutrition Facts : Calories 238 kcal, Carbohydrate 18 g, Protein 18 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 65 mg, Sodium 529 mg, Fiber 8 g, Sugar 2 g, ServingSize 1 serving

PRESSURE COOKER SAMBAR (INDIAN LENTIL CURRY)



Pressure Cooker Sambar (Indian Lentil Curry) image

An absolutely yummy, heart-friendly version of sambar (sambhar), an Indian lentil curry that contains a lot of fiber and very little oil, made in the pressure cooker. Serve hot with steamed rice.

Provided by Ambika

Categories     World Cuisine Recipes     Asian     Indian

Time 50m

Yield 4

Number Of Ingredients 13

6 ½ cups water, divided
1 cup yellow lentils (tur daal)
1 cup chopped eggplant
1 teaspoon turmeric powder
salt to taste
1 tablespoon tamarind paste
2 teaspoons ground red chile powder
1 teaspoon vegetable oil, or as needed
1 whole dried red chile
4 curry leaves, or more to taste
1 teaspoon whole cumin seeds
1 teaspoon mustard seeds
1 pinch asafoetida powder

Steps:

  • Combine 4 cups water, lentils, eggplant, turmeric, and salt in a pressure cooker. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 3 minutes and remove from heat. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
  • Add remaining 2 1/2 cups water, tamarind paste, and chile powder to the pressure cooker. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Remove from heat. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
  • Combine oil, dried chile, curry leaves, cumin seeds, mustard seeds, and asafoetida powder in a small saucepan over low heat. Cook until spices begin to sputter a bit, about 1 minute. Transfer spice mixture to the pressure cooker with the lentils. Season with salt.

Nutrition Facts : Calories 237.6 calories, Carbohydrate 41 g, Fat 2.4 g, Fiber 19.9 g, Protein 14.8 g, SaturatedFat 0.4 g, Sodium 47.2 mg, Sugar 3.7 g

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