Sambar Spicy Lentil And Vegetable Stew Recipes

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SAMBAR (SPICY LENTIL AND VEGETABLE STEW)



Sambar (Spicy Lentil and Vegetable Stew) image

A spicy South Indian vegetable stew. Enjoy with rice, roti, or as a soup.

Provided by Sunaina

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h25m

Yield 6

Number Of Ingredients 17

6 cups water, or more as needed
2 cups toor dal (pigeon peas)
1 onion, chopped
1 tomato, chopped
1 cup peeled, chopped pumpkin
1 cup chopped okra
½ cup peas
½ cup sliced red radishes
2 tablespoons vegetable oil
1 tablespoon mustard seeds
6 cloves garlic, sliced
4 dried red chile peppers
2 tablespoons dried curry leaves
1 tablespoon sambar powder
½ cup tamarind pulp
salt to taste
1 pinch red chile powder, or to taste

Steps:

  • Combine water, toor dal, onion, tomato, pumpkin, okra, peas, and radishes in a pot. Bring to a boil, reduce heat to low, and cook until dal, pumpkin, and radishes start to soften, 30 to 40 minutes.
  • Heat oil in a small pan over medium heat and add mustard seeds. Stir in garlic, red peppers, curry leaves, and sambar powder. Cook until fragrant, about 5 minutes.
  • Stir seasoned oil mixture into the stew and cook until flavors combine, 25 to 30 minutes more. Stir in tamarind, salt, and red chile powder.

Nutrition Facts : Calories 211 calories, Carbohydrate 35.1 g, Fat 6.4 g, Fiber 6 g, Protein 6.3 g, SaturatedFat 1 g, Sodium 108.3 mg, Sugar 2.8 g

LENTIL SAMBAR



Lentil Sambar image

A colorful dish that pleases the eye and the palate. Make it as spicy as you dare! Great served with Recipe #47554. This recipe is from Moosewood Restaurant's Low-Fat Favorites, a great cookbook.

Provided by Sharon123

Categories     Lentil

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 22

1 cup dried lentils
3 cups water
1 medium onion
1 head cauliflower
2 sweet potatoes
1 red bell pepper
2 teaspoons vegetable oil
1 teaspoon mustard seeds
1/2 teaspoon fenugreek seeds
1 teaspoon cumin seed
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1/4 teaspoon cayenne
1 fresh green chili pepper, minced, seeds removed for a milder hot
1 tablespoon tamarind paste, dissolved in
1 cup hot water
1 teaspoon salt
2 -3 tablespoons minced fresh cilantro
cooked brown basmati rice
mango peach chutney
nonfat yogurt (optional)

Steps:

  • Rinse the lentils, place them in a small saucepan with the 3 cups of water, and bring them to a boil.
  • Reduce the heat, cover, and simmer for 45 to 60 minutes, until tender.
  • Stir occasionally, adding more water if necessary.
  • While the lentils are cooking, chop the onion, cauliflower, sweet potatoes, and bell pepper into bite-sized pieces and set aside.
  • Warm the oil in a pot and saute the mustard, fenugreek, and cumin seeds on medium heat, covering the pot and shaking it occasionally to prevent burning.
  • When the mustard seeds begin to pop, stir in the turmeric, coriander, cinnamom, cayenne, and chopped chile and saute for another 2 minutes, stirring constantly.
  • Stir in the tamarind liquid, then add the onions, cauliflower, sweet potatoes, and salt and combine.
  • Cover and simmer for 10 minutes.
  • Add the bell peppers, cover, and continue to cook until all of the vegetables are tender, about 5 minutes.
  • Drain the cooked lentils and stir them into the vegetable mixture.
  • Reheat if necessary, then stir in the cilantro.
  • Ladle over basmati rice and serve with Mango Peach Chutney and a generous dollop of yogurt,if desired.

Nutrition Facts : Calories 215, Fat 2.6, SaturatedFat 0.4, Sodium 451.2, Carbohydrate 38.5, Fiber 14.5, Sugar 7.1, Protein 11.7

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