A kind of vegetable soup served in South India, usually accompanying idli or masala dosa. This version has some *slightly* Americanized ingredient options, if you can't find the vegetables native to India.
tablespoon sambar masala seasoning (or more, to taste)
Serving Size: 1 (126) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 45 g34 %
Total Fat 5 g7 %
Saturated Fat 0.6 g3 %
Cholesterol 0 mg
Sodium 104.6 mg
Dietary Fiber 6.1 g24 %
Sugars 2.9 g11 %
Protein 5.2 g
Place toor dal, turmeric, salt, asoefetida and water in a saucepan; bring to a boil, then reduce heat and simmer until dal is cooked, adding water if it evaporates, for about 30-45 minutes.
Place tempering ingredients in a small saute pan and heat until curry leaves begin to sputter, then add to dal soup.
Mix tamarind paste with hot water and the strain through a sieve, pressing with the back of a spoon to get all the pulp.
Place ingredients for sambar in the pan with the soup and top up with water to cover. Bring to a boil and then reduce heat and simmer for 30 minutes, or until vegetables are tender, adjusting water amount to your liking. If drumsticks are woody, discard them before serving.