| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Greek | Veg03 | 4 | Servings |
INGREDIENTS
| 1 | t | Red gram dal, pigeon peas |
| toor | ||
| dal picked | ||
| Over, rinsed | ||
| 1 | t | Bengal gram dal, yellow |
| split peas | ||
| Chana dal), picked over and | ||
| rinsed | ||
| 1/2 | c | Water |
| 1/2 | Inch fresh ginger, finely | |
| shredded | ||
| 2 | t | Cumin seeds |
| 1 | T | Coriander seed |
| 6 | Green chiles | |
| 3 | T | Fresh coconut, grated |
| OR | ||
| 4 | T | Flaked coconut |
| A little water | ||
| 2 | c | Plain yogurt |
| 1/2 | t | Ground turmeric |
| Salt, to taste | ||
| 1 | c | Chopped ash gourd |
| 2 | t | Oil |
| 1 | t | Brown mustard seeds |
| 1 | t | Fenugreek seed |
| 1 | Red chile pepper, halved | |
| 1/2 | t | Asafoetida powder |
| A few curry leaves |
INSTRUCTIONS
Soak the red gram dal and the Bengal gram dal in 1/2 cup water for 1 hour. Drain off water. Place the soaked dals, ginger, cumin and coriander seeds, green chiles, and coconut in an electric blender or food processor. Add very little water and blend ingredients to a fine paste. Place the yogurt in a bowl. Add the ground paste, salt to taste, and ground turmeric. Mix well and set aside. Chop the ash gourd into 1/2-inch pieces. Set aside. Tempering: Heat 2 teaspoons oil in a heavy saucepan. Add mustard and fenugreek seeds, halved red chile, asafoetida powder, and a few curry leaves. When the mustard seeds sputter, add the chopped ash gourd to the pan. Pour in just enough water to cover the gourd. Cover pan, and simmer on a low heat until cooked. Now add the yogurt mixture and heat the sambar through gently. Take care to prevent curdling. Serve hot with rice. Author's note: You can make this sambar with any vegetable of your choice (instead of ash gourd): e.g. okra, eggplant, sweet peppers, or cooked diced potato. Lentil dumplings can also be used instead of vegetables. "Dakshin, Vegetarian Cuisine from South India," by Chandra Padmanabhan, 1994 Per serving (excluding unknown items): 132 Calories; 8g Fat (51% calories from fat); 5g Protein; 11g Carbohydrate; 14mg Cholesterol; 59mg Sodium Recipe by: Chandra Padmanabhan Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 251
Calories From Fat: 95
Total Fat: 10.9g
Cholesterol: 8.3mg
Sodium: 537mg
Potassium: 430.2mg
Carbohydrates: 29.7g
Fiber: 2.2g
Sugar: 11.6g
Protein: 9.9g