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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare the tamarind pulp by first soaking a few pieces of tamarind in 1-1/2 cups of hot water. | 2. Squeeze the tamarind pieces as well as you can and allow the tamarind pulp (juice) to mix into the hot water. | 3. Once you have squeezed out half a cup, transfer this to a pot. | 4. Note that the consistency of the tamarind pulp should be such that you have more tamarind pulp and less water. | 5. Add the chopped ladyfinger to the pot. | 6. Allow to boil for 5 minutes. | 7. This is a neat trick Subru uncle's taught me. | 8. By doing this, the sticky fluid that comes out of the ladyfinger will not come out. | 9. Remove from heat and keep aside. | 10. Now, take a large pot in which you will be preparing the sambar. | 11. Heat the pot on medium-high flame. | 12. Once its hot, pour 3 cups of water in it. | 13. Add the drained toor dal (yellow lentils) and mix well. | 14. Add garlic and mix well. | 15. Allow it to boil well (for about 15 minutes). | 16. Lower flame and add all the chopped and diced vegetables to the boiling lentils (toor dal). | 17. Mix in turmeric powder, asafoetida powder, salt and Sambar masala powder. | 18. Fold in the chopped tomatoes. | 19. Cover with a tight-fitting lid and cook until the tomatoes are softened and the veggies are tender. | 20. In the meantime, prepare the seasoning. | 21. For this, heat oil in a non-stick frying pan on medium-high flame. | 22. Once it's hot, add mustard seeds, methi seeds and cumin seeds. | 23. Allow to crackle and splutter. | 24. Once this stops, add curry leaves, green chillies and whole red chillies to the pan. | 25. Mix well and stir-fry for 2 minutes on medium flame. | 26. Remove the pan from heat. | 27. Add this seasoning to the sambar. | 28. Mix well, cook on simmer for 5 minutes and serve this wonderful curry immediately (hot) with cooked long-grain Basmati white rice and low-fat plain yogurt, if required. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salt	4	teaspoons		-	-	-	-
garam masala powder	2 1/4	1/4		-	-	-	-
asafoetida powder	1 1/2	1/2		-	-	-	-
yellow lentil	1	cup	washed drained	-	-	-	-
	1 1/2	cups	peeled washed diced	-	-	-	-
potato	1		peeled washed diced	-	-	-	-
garlic clove	5 -6		peeled washed	-	-	-	-
carrot	1		peeled washed diced	20.5	4.79	0.465	0.12
flat indian bean	1/2	cup	washed trimmed chopped called	-	-	-	-
vegetable drumstick	2		washed peeled trimmed chopped	-	-	-	-
water	3	cups		0.0	0.0	0.0	0.0
turmeric powder	2	teaspoons		-	-	-	-
green chilies	2		washed	-	-	-	-
curry leaf	20		washed	-	-	-	-
cumin seed	1	teaspoon		7.875	0.929	0.374	0.4677
mustard seed	1	teaspoon		10.16	0.5618	0.5216	0.7248
oil	5 -6			0.0	0.0	0.0	0.0
tomato	1		washed peeled chopped	41.86	9.282	2.184	0.364
okra	10 -12		washed chopped called	0.0	0.0	0.0	0.0
red chilies	5			-	-	-	-
tamarind pulp	1/2	cup	tamarind tamarind	-	-	-	-
methi seed	1	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.