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Ingredients Jump to Instructions ↓

  1. 1/2 cup red lentils , washed and drained

  2. 2 cups diced vegetables (combination eggplant , cauliflower , green beans , capsicum , tomato )

  3. 1 tblspn tamarind pulp

  4. 1 tspn turmeric

  5. 1/4 cup chopped onion

  6. chopped coriander ( cilantro ) to garnish

  7. Sambar Paste

  8. 1/4 tspn powdeered fungreek seeds

  9. 1 tspn red chilli powder

  10. 1 tspn powdered cumin

  11. 2 tblspns powdered coriander ( cilantro )

  12. 5 tblspns desiccated coconut

  13. 2 tblspns powdered yellow split peas

  14. Tempering

  15. 1/2 tspn brown mustard seeds

  16. 2 tblspns ghee (soft clarified butter )

  17. 1 tspn cumin seeds

  18. 1/4 tspn fenugreek

  19. 2 dry red chillies

  20. few curry leaves

Instructions Jump to Ingredients ↑

  1. Cook red lentils in boiling water until soft Mix the sambar paste ingredients together with the tamarind pulp and turmeric Add to the lentils along with the vegetables Cook for a further 15 minutes Season to taste In a separate frying pan heat the ghee and add the tempering ingredients When they crackle, add the onions and saute till clear Pour the temmpering over the sambar Garnish with chopped coriander (cilantro) and serve with boiled rice For a special effect, serve in half coconut shells. Dressed to impress!

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