lunch

Vegetable Coconut Sambar

Name: Vegetable Coconut Sambar
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 teaspoon asafetida; 1 teaspoon brown mustard seeds; 4 to 6 fresh red cayenne peppers, seeded and chopped; 2 tablespoons chana dal, rinsed; 2 tablespoons coconut oil; 3 tablespoons coriander seeds; 1 teaspoon cumin seeds; 1 teaspoon cumin seeds; small handful of dried curry leaves; 1 drumstick, sliced; 1 small eggplant, diced; 1/2 teaspoon fenugreek seeds; 1/2 teaspoon fenugreek seeds; handful of fresh chopped cilantro; 1 small potato, peeled and diced; 2 red bell peppers, seeded and chopped; 1 dried whole red chili, broken into bits; sea salt to taste; 2 teaspoons sesame or other oil; 3 to 4 shallots, minced; 1/4 cup tamarind pulp; 2/3 cup toor dal, rinsed; 1/2 teaspoon turmeric; 5 tablespoons unsweetened dried shredded coconut; 1/4 cup water; 1 1/2 cups hot water; 2 1/2 cups water

“Vegetable Coconut Sambar might be just the main course you are searching for. One portion of this dish contains roughly 19g of protein, 19g of fat, and a total of 447 calories. This recipe serves 4. For $2.47 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and dairy free diet. If you have cumin seeds, brown mustard seeds, sea salt, and a few other ingredients on hand, you can make it. To use up the potato you could follow this main course with the Sweet Potato Pie as a dessert. A few people made this recipe, and 58 would say it hit the spot. It is brought to you by foodandspice.blogspot.com. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns an excellent spoonacular score of 95%. If you like this recipe, you might also like recipes such as Sambar – How to make Vegetable Sambar | Quick Sambar, Vegetable Coconut Sambar, and Menthi Kura Sambar - Vendhaya Keerai Sambar - Methi Leaves Sambar.”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Asafetida½ tsp
Brown mustard seeds1 tsp
Cayenneseeded and chopped4
Chana dalrinsed2 tbsp
Coconut oil2 tbsp
Coriander seeds3 tbsp
Cumin seeds1 tsp
Cumin seeds1 tsp
Curry leavessmall1 small handful
Drumsticksliced1
Eggplantsmall, diced1 small
Fenugreek seeds½ tsp
Fenugreek seeds½ tsp
Fresh cilantro1 handful
Potatosmall, peeled and diced1 small
Red bell peppersseeded and chopped2
Red chilibroken into bits1
Sea salt4 servings
Sesame oil2 tsp
Shallotsminced3
Tamarind pulp¼ cup
Toor dalrinsed⅔ cup
Turmeric½ tsp
Unsweetened shredded coconut5 tbsp
Water¼ cup
Water1.5 cups
Water2.5 cups

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

6 steps · 45 min

1
To make the paste, heat the oil in frying pan over medium heat. When hot, add the fenugreek seeds, cayenne peppers, asafetida, cumin seeds, coriander seeds and chana dal. Stir and fry for a few minutes until the seeds have darkened a few shades.
2
Remove from heat and transfer the mixture to a food processor or blender along with the coconut and 1/4 cup water. Blend into a paste, adding just a bit more water if necessary. Set aside.In a medium saucepan, combine the toor dal and 2 1/2 cups water. Bring to a boil, cover, reduce the heat to medium-low, and simmer gently for 1 hour until the dal is very soft. Stir occasionally. Do not drain.Meanwhile, soak the tamarind pulp in 1 1/2 cups hot water for 30 minutes. Strain the tamarind liquid into a bowl, squeezing out as much liquid from the pulp as possible. Discard the pulp and set the liquid aside.
3
Heat the coconut oil in a large saucepan over medium heat. When hot, add the mustard seeds, cumin seeds, fenugreek seeds, chili and curry leaves. Stir for 30 to 60 seconds until the mustard seeds turn grey and begin to splutter and pop.

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