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Sambaar

  • 4servings

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Source: www.cookreceipts.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B2, B3, B6, B9, H, C, P
MineralsChromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 c Yellow split peas

  2. 2 

  3. 1/2 c Water

  4. 1 ea Onion, chopped

  5. 3 ea Garlic cloves, chopped

  6. 1 sl Ginger, chopped, 1/2-inch

  7. 1 ea Red chili

  8. 2 tb Ghee

  9. 1/2 ts Cumin

  10. 1/2 ts Coriander

  11. 1/2 ts Turmeric

  12. 1/2 sm Cauliflower, separated into -- florets

  13. 2 md Carrots, diced

  14. 1/2 md Eggplant, diced

  15. 1/2 sm Cabbage, sliced

  16. Lemon juice

  17. 1/2 ts Cayenne

Instructions Jump to Ingredients ↑

  1. In a large pot, comine the split peas with the water and cook for 30 to 50 minutes, till soft.

  2. Heat ghee till hot. Saute, onion, garlic, ginger and chili. (Add more chili if you want a hotter curry). Add the rest of the spices and saute for 2 minutes. Add vegetables and cook for another 5 minutes. Add 1/2 c stock from the split peas. Cover and cook for 15 minutes, or until the vegetables are tender.

  3. Add cooked split peas to the vegetables. Squeeze with lemon juice. Check to see if you need salt. Simmer for another couple of minutes and serve.

  4. Marlena Spieler, ‘Hot and Spicy’ —–

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