(Wersja polska napisana poniżej:)
Sambar is a stew. Unbelievably assortment of delicious flavor lentil-based vegetable stew. It is a staple dish usually served with Idli, Vada or Steamed rice as main course including breakfast and dinner followed by yogurt raita or everyday cuisine of south India. Sambar is also a side dish with Dosa. A bowl of this savory pack has several health benefits- Easy to digest, Detox, Antioxidant Punch, Full of fibers in addition to protein.
#sambar #stew #vegstew #pepper_n_chilly #kinnukekitchense #foodblog #foodblogger #foodzone #zupa #gulasz #foodie #foodphotography #homemaderecipe #foodlover #winterdemandsrecipe #foodporn #recipe #kurkuma #healthyrecipe
So, let's jump to the recipe
Yield – 4 servings
Timing – 20 min
Prep time – 30 min
Total- 50 min
Ingredients:
Yellow lentil – ½ cup
Mixed Vegetable – 250-300 gm, diced
(I used- Eggplant/ Brinjal, Zucchini, French beans, Onion, Green chili, Tomatoes)
Turmeric powder – ½ tsp
Salt to taste
Water as required
Tempering Ingredients:
Mustard seeds – ½ tsp
Cumin seeds – ½ tsp
Fenugreek seeds - ½ tsp
Asafoetida- A pinch
Curry leaves – 5-6 nos.
Dry red chili – 3-4 nos.
Onion – 1 small size, chopped
Coriander powder – 1 tsp
Turmeric powder – ½ tsp
Red chili powder – ½ tsp
Sambar masala powder – 1 tbsp
Tamarind broth – 1 inch
Salt to taste
Water as required
Boiling Method-
Rinse lentil thoroughly with fresh water for 2-3 times. Pour fresh water then, add washed lentil in pressure cooker (here I used pressure cooker for it, but you can use any pan to boil it) along with mixed vegetable (here, I used these vegetables, but you can add its own your choice of vegetables), turmeric powder and salt as per your taste, mix well. Cook lentils on medium high flame for 2 whistles. Turn off the flame and let it cool naturally. Open the lid after a few minutes. Give it a good stir and keep it aside. Meanwhile prepare tempering ingredients.
In a mean while take a tamarind broth and soak it in warm water for 15 minutes. After a few minutes, squeeze the tamarind pulp and keep it aside.
Tempering Method-
Heat oil in a wok, add cumin seeds, mustard seeds, fenugreek seeds, dry red chili, curry leaves and a pinch of asafoetida. Let it splutter, then add onions and stir it. Add all powdered spices followed by above, mix well. Add tamarind broth water to it and sauté it nicely. Add cooked lentil and give it a good stir. If required add a little salt and water, mix it, and again allow it to boil. Serve it hot with yogurt rice, vada, idli, dosa and so on.
Note- You can add drum stick in this recipe.Storage- Store in a fridge for up to 3- 4 days.
Comments