South Indian Sambar

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

½ cup toor dal (yellow split pidgeon peas)

1 Tablespoon oil

1 teaspoon coriander

½ teaspoon cumin seeds

½ teaspoon asafoetida

½ teaspoon turmeric

¼ teaspoon red chili powder (or paprika for mild version)

¼ teaspoon black pepper

⅛ teaspoon ground fenugreek

1 cup chopped carrot

1 cup chopped daikon radish (or red radish)

1 cup cut green beans

1 cup chopped large shallot (or small onion)

1 cup chopped pumpkin (or squash or zucchini)

½ cup chopped tomato

3 cups water

¾ teaspoon sea salt

1 Tablespoon tamarind paste, soaked in 1 cup of warm water for 5 minutes

subheading: For the "Tempering":

1 Tablespoon oil

½ teaspoon mustard seeds

10 to 15 curry leaves

Directions at landsandflavors.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer