Green chilly & coconut sambar Recipe
Summary
Ingredients
| Toor dal | 3⁄4 Cup (12 tbs) | |
| Vegetables | 1 Cup (16 tbs) | |
| Garlic | 1 | |
| Fenugreek seed | 1⁄2 Teaspoon | |
| Onion | 1 | |
| Tomato | 1 | |
| Turmeric powder | 1 Teaspoon | |
| Asafoetida | 1 Teaspoon | |
| Green chili | 4 | |
| Tamarind paste | 1 Teaspoon | |
| Coriander powder | 2 Teaspoon | |
| Sambar powder | 1 Teaspoon | |
| Salt | To Taste | |
| Oil | 1 Cup (16 tbs) | |
| Curry leaves | 1 Tablespoon | |
| Grated coconut | 1⁄4 Cup (4 tbs) | |
| Cumin seeds | 1 Teaspoon | |
| Mustard seeds | 1 Teaspoon | |
| Cumin seeds | 1 Teaspoon | |
| Cumin seeds | 1 Teaspoon |
Nutrition Facts
Serving size
Calories 745 Calories from Fat 545
% Daily Value*
Total Fat 62 g95.1%
Saturated Fat 9.3 g46.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 168.5 mg7%
Total Carbohydrates 41 g13.8%
Dietary Fiber 11 g43.9%
Sugars 3.4 g
Protein 12 g24.9%
Vitamin A 46.8% Vitamin C 60.4%
Calcium 13.7% Iron 36.3%
*Based on a 2000 Calorie diet
Directions
2. In a pressure cooker, put the toor dal, garlic, 1 tsp cumin seeds, 1/2 tsp turmeric powder, methi seeds and asefeotida with enough water. On the flame and cook till 3 whistles. Cool and mash the dal.
3. In a kadai, heat oil add the mustard seeds, cumin seeds saute till splutter. Now add the onions, green chillies, curry leaves and saute.
4. Add the tomatoes, vegetables and saute. Add turmeric powder, coriander powder, salt, sambar powder and saute for 3mins.
5. Put the sauted vegetables in to the mashed dal. Add the tamarind juice and adjust salt and add enough water.
6. Again pressure cook it in to 2 whistles. After done and cooled, remove lid and put the grinded paste and boil for 3mins.
7. Garnish with cilantro.
Serve with hot rice.
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