South Indian Sambar ⏱ 50 min · 🍽️ 4 Porzioni · 🧂 11 Ingredienti
Ingredienti 200 g toor dal (split pigeon peas) 2 piece carrots, diced 150 g pumpkin, diced 100 g green beans, cut into pieces 2 piece tomatoes, diced 20 g tamarind paste 10 g sambar masala 5 g black mustard seeds 10 piece curry leaves 30 ml vegetable oil 1 pinch salt and turmeric Preparazione Simmer the toor dal in plenty of water with a pinch of turmeric until soft, then mash roughly. Add the carrots, pumpkin, beans and tomatoes along with the sambar masala and cook until the vegetables are tender. Stir in the tamarind paste, season with salt and loosen the stew with water to the consistency you like. For the tempering, heat the oil, let the mustard seeds and curry leaves crackle, then pour the fragrant oil over the sambar. ← Indietro 📖 Culinse
🤖 Creato con il supporto dell'IA e verificato dalla redazione · Scopri di più sulla trasparenza IA
vegan stew asian curry
South Indian Sambar Toor lentils simmered with tamarind, sambar masala and diced vegetables, finished with a fragrant tempering of mustard seeds and curry leaves. Tangy, spiced and vegan..
Ingredienti Per 4 porzioni
200 g toor dal (split pigeon peas) 2 piece carrots, diced 150 g pumpkin, diced 100 g green beans, cut into pieces 2 piece tomatoes, diced 20 g tamarind paste 🛒 10 g sambar masala 5 g black mustard seeds 🛒 10 piece curry leaves 30 ml vegetable oil 1 pinch salt and turmeric 🛒
Preparazione 1 Simmer the toor dal in plenty of water with a pinch of turmeric until soft, then mash roughly.
2 Add the carrots, pumpkin, beans and tomatoes along with the sambar masala and cook until the vegetables are tender.
3 Stir in the tamarind paste, season with salt and loosen the stew with water to the consistency you like.
4 For the tempering, heat the oil, let the mustard seeds and curry leaves crackle, then pour the fragrant oil over the sambar.
🗓 + Nel piano settimanale
