Ingrédients pour Subru Uncle's Delicious's Indian Sambar Veg Curry We All Love
- Salt, to taste
- Garam Masala Powder, not found in recipe
- 1/2 teaspoon Asafoetida Powder (hing)
- 1 cup Toor Dal (split pigeon peas)
- Yams, part of 1 cup chopped mixed vegetables
- Potato, part of 1 cup chopped mixed vegetables
- Garlic Cloves, not found in recipe
- Carrot, part of 1 cup chopped mixed vegetables
- Beans, not explicitly listed in recipe's mixed vegetables
- Vegetable Drumsticks, part of 1 cup chopped mixed vegetables
- 4 cups Water
- 1 teaspoon Turmeric Powder
- 2 Green Chilies, finely chopped
- Curry Leaves, not found in recipe
- 1/2 teaspoon Cumin Seeds
- 1 teaspoon Mustard Seeds
- 2 tablespoons Oil
- 1/2 cup chopped Tomatoes
- Okra, part of 1 cup chopped mixed vegetables
- Red Chilies, not found in recipe (chili powder is used)
- 1/4 cup Tamarind Pulp
- Methi Seeds, not found in recipe
- 1 large Onion, finely chopped
- 1 inch Fresh Ginger, grated
- 1 tablespoon Coriander Powder
- 1 tablespoon Chili Powder
- 1 teaspoon Cumin Powder
- Eggplant, part of 1 cup chopped mixed vegetables
- Pumpkin, part of 1 cup chopped mixed vegetables
- 1/4 cup chopped Cilantro
- 1 teaspoon Lime Juice
- 1 tablespoon Tamarind Paste (optional alternative)
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Comment préparer Subru Uncle's Delicious's Indian Sambar Veg Curry We All Love
- Heat 2 tablespoons of oil in a large pot or Dutch oven over medium heat. Add 1 teaspoon mustard seeds and 1/2 teaspoon cumin seeds; sauté until they splutter (about 30 seconds).
- Add 1 large onion (finely chopped), 2 green chilies (finely chopped), and 1 inch ginger (grated); sauté until softened (about 5 minutes).
- Stir in 1 teaspoon turmeric powder, 1 tablespoon coriander powder, 1 tablespoon chili powder, and 1 teaspoon cumin powder. Sauté for another minute until fragrant.
- Add 1 cup toor dal (split pigeon peas), rinsed, and 4 cups water. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the dal is cooked and soft.
- Add 1 cup chopped vegetables (e.g., eggplant, drumsticks, okra, carrots – your choice!), 1/2 cup chopped tomatoes, 1/4 cup tamarind pulp (or 1 tablespoon tamarind paste dissolved in 1/4 cup water), and salt to taste.
- Simmer for another 20 minutes, allowing the vegetables to cook and the flavors to meld.
- Stir in 1/2 teaspoon asafoetida (hing), 1/4 cup chopped cilantro, and a squeeze of lime juice just before serving.
- Serve hot with steamed rice. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
98 g
Sugar
65g
Fat
12g
Carbs
24g
Recipe Tags (Choose a tag and find related recipes!)
Curries Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion Yams Sweet Potatoes Main Dish Side Dishes Beans Potatoes Vegetables Asian Indian Potluck Dinner Party Heirloom Historical Holiday Event Vegetarian Winter Stove Top Dietary Seasonal Stir Fry Inexpensive Lentils Green Yellow Beans Taste Mood Savory To Go Equipment Presentation Served Hot Technique 4 Hours Or Less
