Tamil Nadu

Vengaya sambar

Name: Vengaya sambar
Total time: 40 min
Yield: 4 servings
Cuisine: Tamil
Ingredients: 1/2 cup toor dal (split pigeon peas); Water, about 3 1/2 cups; 1/4 tsp turmeric (ground turmeric); Shallots, about 20, peeled; a lemon sized ball soaked tamarind; 1 medium chopped tomato; 1 1/2 tbsp sambar powder; 1 1/2 tbsp sesame oil; 1/2 tsp mustard seeds; 1/4 tsp fenugreek seeds; 2 dried red chilli; a pinch asafoetida; 2 sprigs curry leaves; 1 tsp jaggery; a handful coriander leaves (cilantro); Salt, to taste

Small onions, whole and sweet, bobbing in tamarind dal. The sambar Tamil homes swear by.

40 minTime

8 gProtein each

mediumSpice

The small onion sambar2 chapters · 1 min read

Make it your way

Grandma's waySesame oil, whole shallots and a fresh tamarind soak.

The original

210kcalsame

8 gproteinsame

7 gfibresame

40minutessame

Vengaya sambar as Tamil homes make it.

Per serving, worked out from the ingredient table.

Ingredients

Toor dal (split pigeon peas)½ cup

Waterabout 3 1/2 cups

Turmeric (ground turmeric)¼ tsp

Shallotsabout 20, peeled

Tamarinda lemon sized ball, soaked

Tomato1 medium, chopped

Sambar powder1½ tbsp

Sesame oil1½ tbsp

Mustard seeds½ tsp

Fenugreek seeds¼ tsp

Dried red chilli2

Asafoetidaa pinch

Curry leaves2 sprigs

Jaggery1 tsp

Coriander leaves (cilantro)a handful

Saltto taste

Method

4 steps

1Pressure cook toor dal with turmeric and 1 1/2 cups water for 4 whistles. Mash smooth.
2Heat sesame oil, splutter mustard, fenugreek, red chillies, asafoetida and curry leaves. Add shallots and saute until glossy with brown edges.
3Add tomato, then tamarind extract, sambar powder, salt and 1 cup water. Simmer until the raw tamarind smell goes.
4Stir in the mashed dal, jaggery and a little water to pouring consistency. Simmer 5 minutes and finish with coriander.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tamil Nadu

Vengaya sambar

Small onions, whole and sweet, bobbing in tamarind dal. The sambar Tamil homes swear by.

40 minTime

8 gProtein each

mediumSpice

The small onion sambar2 chapters · 1 min read

Make it your way

Grandma's waySesame oil, whole shallots and a fresh tamarind soak.

The original

210kcalsame

8 gproteinsame

7 gfibresame

40minutessame

Vengaya sambar as Tamil homes make it.

Per serving, worked out from the ingredient table.

Ingredients

Toor dal (split pigeon peas)½ cup

Waterabout 3 1/2 cups

Turmeric (ground turmeric)¼ tsp

Shallotsabout 20, peeled

Tamarinda lemon sized ball, soaked

Tomato1 medium, chopped

Sambar powder1½ tbsp

Sesame oil1½ tbsp

Mustard seeds½ tsp

Fenugreek seeds¼ tsp

Dried red chilli2

Asafoetidaa pinch

Curry leaves2 sprigs

Jaggery1 tsp

Coriander leaves (cilantro)a handful

Saltto taste

Method

4 steps

1Pressure cook toor dal with turmeric and 1 1/2 cups water for 4 whistles. Mash smooth.
2Heat sesame oil, splutter mustard, fenugreek, red chillies, asafoetida and curry leaves. Add shallots and saute until glossy with brown edges.
3Add tomato, then tamarind extract, sambar powder, salt and 1 cup water. Simmer until the raw tamarind smell goes.
4Stir in the mashed dal, jaggery and a little water to pouring consistency. Simmer 5 minutes and finish with coriander.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Vengaya sambar

Make it your way

Ingredients

Method

Vengaya sambar

Make it your way

Ingredients

Method

Make it a meal