Ingredients for 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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How to Make 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