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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash the rice and lentils separately in several changes of water. Leave each to soak in a large pan of clean water for a couple of hours | 2. Drain the rice and lentils, place in a blender, and grind to a smooth paste. Add a little water to form a thick batter | 3. Add the salt, sugar and baking soda to the batter and mix well. Set aside to ferment at room temperature for at least 4 hours and up to 15 | 4. Place the chopped onion, diced tomatoes, chopped green chile, and chopped cilantro in separate bowls | 5. Heat a griddle or nonstick pan. Brush with a little ghee or oil and pour in 2 to 3 tablespoons of the batter. Spread evenly with the back of a spoon into a thick circle 4 inches in diameter. | 6. Garnish the surface with a little each of the onion, tomato, green chile, and chopped cilantro and spread evenly. | 7. Sprinkle some of the oil or ghee over and around the bread. Cook over low heat until small bubbles appear on the surface, about 5 minutes | 8. Turn over and cook the other side until crisp and golden. Alternatively, you can finish it off under a hot broiler for 1 to 2 minutes. Serve hot with South Indian lentil curry | 9. Sambhar (South Indian Lentil Curry): | 10. Heat half the oil in a pan and add the red chiles, coriander seeds, fenugreek, and grated coconut. Cook, stirring, for 5 to 10 minutes; set aside to cool | 11. Wash the yellow lentils in several changes of water and place in a large pan of water. Bring to a boil, add the ground turmeric, and simmer for 15 to 20 minutes | 12. Put the coconut, chile and spice mix in a food processor or blender and process to a fine paste. | 13. When the lentils are soft and mushy add the sliced onions, asafetida, diced tomatoes, diced eggplant, and coconut paste and continue to cook for 5 minutes. Add the tamarind pulp, salt, to taste, and sugar and simmer for 2 minutes longer | 14. Heat the remaining oil in a separate pan and add the curry leaves and mustard seeds. When they begin to crackle, pour them over the lentils and serve immediately with plain boiled rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
basmati rice	1	cup		18.9125	0.0	4.2075	0.1062
white lentil	1/2	cup	hulled	139.86	24.003	8.001	0.9954
salt				-	-	-	-
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
baking soda	1/2	teaspoon		0.0	0.0	0.0	0.0
onion	1	cup	chopped	64.0	14.944	1.76	0.16
tomato	1	cup	skinned seeded diced	41.4	9.18	2.16	0.36
green chili pepper	1		chopped	89.955	21.2744	4.4978	0.4498
cilantro leaf	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416
ghee				-	-	-	-
vegetable oil	5	tablespoons		586.16	0.0	0.0	68.0
red chilies	3			-	-	-	-
coriander seed	5	teaspoons		26.82	4.9491	1.1133	1.5993
fenugreek seed	1/2	teaspoon		5.9755	1.0795	0.4255	0.1186
coconut	4	tablespoons	grated	96.9	11.0181	0.6651	5.9479
yellow lentil	3/4	cup		18.9125	0.0	4.2075	0.1062
turmeric	1/2	teaspoon	ground	4.68	1.0071	0.1452	0.0488
onion	1/2	cup	sliced	64.0	14.944	1.76	0.16
asafoetida powder	1/4	teaspoon	ground	18.9125	0.0	4.2075	0.1062
tomato	1/2	cup	diced	13.41	2.898	0.6556	0.149
eggplant	1	cup	diced	20.5	4.8216	0.8036	0.1476
tamarind pulp	3/4	ounce		18.9125	0.0	4.2075	0.1062
salt				-	-	-	-
sugar	1/2	teaspoon		18.354	4.5908	0.0	0.0
curry leaf	8			18.9125	0.0	4.2075	0.1062
mustard seed	1/2	teaspoon		5.08	0.2809	0.2608	0.3624

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