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Photo: Eva Kolenko
Active Time:35 minsTotal Time:1 hrServings:6Jump to Nutrition Facts
Active Time:35 minsTotal Time:1 hrServings:6
Active Time:35 mins
Active Time:
35 mins
Total Time:1 hr
Total Time:
1 hr
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3tablespoonsghee, divided1teaspooncumin seeds1teaspoonground turmeric1large onion, chopped2clovesgarlic, smashed4cupswater, divided½cupyellow split peas (toover dal) or red lentils1 ¼teaspoonskosher salt, divided2large plum tomatoes, quartered1cupdiced Yukon Gold potatoes1cupdiced turnip1cupdiced eggplant, preferably Japanese12okra pods, halved lengthwise1tablespoonsambar powder (see above)1teaspoontamarind paste1teaspoonbrown mustard seeds6dried whole red chiles½cupchopped fresh cilantro
Cook Mode(Keep screen awake)
Ingredients
3tablespoonsghee, divided
1teaspooncumin seeds
1teaspoonground turmeric
1large onion, chopped
2clovesgarlic, smashed
4cupswater, divided
½cupyellow split peas (toover dal) or red lentils
1 ¼teaspoonskosher salt, divided
2large plum tomatoes, quartered
1cupdiced Yukon Gold potatoes
1cupdiced turnip
1cupdiced eggplant, preferably Japanese
12okra pods, halved lengthwise
1tablespoonsambar powder (see above)
1teaspoontamarind paste
1teaspoonbrown mustard seeds
6dried whole red chiles
½cupchopped fresh cilantro
DirectionsHeat a large pot over medium heat. Add 1 tablespoon ghee and cumin seeds. Cook until fragrant, about 1 minute. Add turmeric and onion and cook, stirring, until the onion is translucent, about 3 minutes. Add garlic and cook, stirring, for 1 minute. Add 3 cups water, split peas (or lentils) and 1 teaspoon salt; stir. Bring to a boil. Cover and reduce heat to medium-low. Cook until the split peas (or lentils) are soft but still hold their shape, 20 to 25 minutes.Meanwhile, heat a large skillet over medium-high heat. Add 1 tablespoon ghee, then add tomatoes, potatoes, turnip, eggplant, okra and sambar powder. Stir in tamarind paste; mix well. Add the remaining 1 cup water and ¼ teaspoon salt. Cook, stirring occasionally, until almost all the liquid has evaporated, about 15 minutes (the vegetables don’t have to be cooked through).Add the vegetable mixture to the pot. Cook, uncovered and stirring occasionally, until the vegetables are tender, about 15 minutes. Remove from heat.Heat a small skillet over medium-high heat. Add the remaining 1 tablespoon ghee, mustard seeds and chiles. Cook until the mustard seeds start to pop, 30 to 60 seconds. Pour the mixture into the sambar. Stir in cilantro.Originally appeared: EatingWell Magazine, March 2021
Directions
Heat a large pot over medium heat. Add 1 tablespoon ghee and cumin seeds. Cook until fragrant, about 1 minute. Add turmeric and onion and cook, stirring, until the onion is translucent, about 3 minutes. Add garlic and cook, stirring, for 1 minute. Add 3 cups water, split peas (or lentils) and 1 teaspoon salt; stir. Bring to a boil. Cover and reduce heat to medium-low. Cook until the split peas (or lentils) are soft but still hold their shape, 20 to 25 minutes.Meanwhile, heat a large skillet over medium-high heat. Add 1 tablespoon ghee, then add tomatoes, potatoes, turnip, eggplant, okra and sambar powder. Stir in tamarind paste; mix well. Add the remaining 1 cup water and ¼ teaspoon salt. Cook, stirring occasionally, until almost all the liquid has evaporated, about 15 minutes (the vegetables don’t have to be cooked through).Add the vegetable mixture to the pot. Cook, uncovered and stirring occasionally, until the vegetables are tender, about 15 minutes. Remove from heat.Heat a small skillet over medium-high heat. Add the remaining 1 tablespoon ghee, mustard seeds and chiles. Cook until the mustard seeds start to pop, 30 to 60 seconds. Pour the mixture into the sambar. Stir in cilantro.
Heat a large pot over medium heat. Add 1 tablespoon ghee and cumin seeds. Cook until fragrant, about 1 minute. Add turmeric and onion and cook, stirring, until the onion is translucent, about 3 minutes. Add garlic and cook, stirring, for 1 minute. Add 3 cups water, split peas (or lentils) and 1 teaspoon salt; stir. Bring to a boil. Cover and reduce heat to medium-low. Cook until the split peas (or lentils) are soft but still hold their shape, 20 to 25 minutes.
Meanwhile, heat a large skillet over medium-high heat. Add 1 tablespoon ghee, then add tomatoes, potatoes, turnip, eggplant, okra and sambar powder. Stir in tamarind paste; mix well. Add the remaining 1 cup water and ¼ teaspoon salt. Cook, stirring occasionally, until almost all the liquid has evaporated, about 15 minutes (the vegetables don’t have to be cooked through).
Add the vegetable mixture to the pot. Cook, uncovered and stirring occasionally, until the vegetables are tender, about 15 minutes. Remove from heat.
Heat a small skillet over medium-high heat. Add the remaining 1 tablespoon ghee, mustard seeds and chiles. Cook until the mustard seeds start to pop, 30 to 60 seconds. Pour the mixture into the sambar. Stir in cilantro.
Originally appeared: EatingWell Magazine, March 2021
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Nutrition Facts(per serving)190Calories8gFat25gCarbs6gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
