1/1 Photo of Onion Sambaar
1 hr 10 mins
Some of these more exotic ingredients can be found in Ethnic stores that carry India foods.
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Units: US | Metric
- 5 tablespoons pigeon peas, picked-over split skinned (toovar dal)
- 4 cups water
- 1/2 tablespoon oil
- 1/2 teaspoon black mustard seeds
- 1 fresh hot red chili pepper, halved lengthwise (such as serrano or Thai)
- 1/2 lb white pearl onion
- 2 tablespoons fresh ginger, finely chopped peeled
- 1 teaspoon ground coriander
- 1 teaspoon tamarind paste
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon asafetida powder
- 3 fresh hot green chili peppers, halved lengthwise (such as serrano or Thai)
- 1Wash dal in several changes of water until water runs clear and drain well in a sieve.
- 2Cook dal at a bare simmer in 1 1/2 cups water in a 3-quart saucepan until most of water is evaporated and dal has consistency of a paste, 40 to 45 minutes, stirring frequently during last 15 minutes to prevent scorching.
- 3Heat oil in a 6-quart heavy saucepan over moderately high heat until hot but not smoking, then cook mustard seeds and red chile, stirring, until seeds begin to pop.
- 4Add 1 1/2 cups water and remaining ingredients (but not dal paste).
- 5Bring to a boil and simmer, stirring occasionally, until onions are softened, 6 to 8 minutes.
- 6Add dal paste and remaining cup water, stirring to incorporate.
- 7Bring rasam to a boil, stirring occasionally, and season with salt.
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Nutritional Facts for Onion Sambaar
Serving Size: 1 (240 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 79.9
- Calories from Fat 14
- Total Fat 1.6 g
- Saturated Fat 0.2 g
- Cholesterol 0.0 mg
- Sodium 9.1 mg
- Total Carbohydrate 14.2 g
- Dietary Fiber 2.8 g
- Sugars 3.4 g
- Protein 3.4 g
The following items or measurements are not included: