Pearl onion sambar Recipe

Name: Pearl Onion Sambar Recipe
Total time: 30 min
Yield: 6
Cuisine: South Indian

Recipe By Lakshmi Sridharan

Pearl onion is like a small onion; But a little bigger. These onions look like large pearls. Sambar is nutritious, healthy, flavorful an aromatic. Easy to make.

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Ingredients for Pearl onion sambar Recipe

As required ½ cup TOOR dal
1/25 cup MOONG SPLIT
As required To make the paste:
0.17 tablespoon URUD
0.17 tablespoon of chANA
As required Split
0.17 tablespoon coriander seeds
0.17 tablespoon Pepper
0.17 teaspoon of POPPY seeds
0.83 nos cayenne pepper
As required ½ cup shredded coconut
0.33 inches Ginger
As required Peeled
As required CHOOPED
0.67 nos Garlic Cloves
As required To make the sambar:
0.17 tablespoon Of olive oil
0.17 teaspoon of fennel
0.17 teaspoon of mustard
0.17 teaspoon Fenugreek
As required ½ tsp ASAFETIDA POWDER
As required ¼ teaspoon curry leaves
0.67 nos Spicy red chillies
As required finely chopped
5 nos pearl onions
1/2 cups Tomato slices
0.17 tablespoon Sambar Powder-Prepared by me (herbs
As required Cumin
As required Fenugreek
As required Pepper
As required etc.)
0.17 cup Coconut milk
0.17 tablespoon of tamarind paste
As required Necessary salt
As required ¼ cup coriander leaves
As required To Garnish
0.17 cup roasted peanuts

Directions: Pearl Onion Sambar Recipe

STEP 1.Prepare a checklist. Keep essentials close at handTake the dals, Toor and moong in a bowl with 4c of water. Cook in a pressure cooker, until completely cooked
STEP 2.Soak the fried items in water. Add coconut pieces, ginger and garlic . Make a smooth paste in a blender
STEP 3.While the lentils are cooking take care of the other chores. Make a paste.. Fry urud, chana DALS coriander seeds, red chilies, fenugreek seeds, pepper, POPPY SEEDS in a pan on a medium flame until AROMATIC the lentils turn golden brown
STEP 4.Heat oil in a heavy bottomed pan over medium heat. Season with mustard, asafetida, fennel seeds sauté onion, green chillies, curry leaves. Add turmeric and sauté until onions turn a little brown
STEP 5.Add tomatoes and stir. Add 6 cups of water and tamarind paste. Cover the pan and increase the flame, bring it to boil ;after boiling reduce the flame.
STEP 6.Step 5Add the cooked dals, continue cooking over medium heat. Bring it to boil.
STEP 7.Stir the paste after boiling. Add salt. Add coconut milk, garnish with chopped coriander leave
STEP 8.nutritious, aromatic, spicy sambar is ready. Taste before serving. Transfer to a serving dish. Top with 1 cup of roasted peanuts

Nutrition
value

309

calories per serving

24 g Fat10 g Protein13 g Carbs10 g FiberOther

Current Totals

Fat
24g
Protein
10g
Carbs
13g
Fiber
10g

MacroNutrients

Carbs
13g
Protein
10g
Fiber
10g

Fats

Fat
24g

Vitamins & Minerals

Calcium
71mg
Iron
3mg
Vitamin A
800mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
4mg
Vitamin B6
< 1mg
Vitamin B9
63mcg
Vitamin B12
0mcg
Vitamin C
25mg
Vitamin E
1mg
Copper
< 1mcg
Magnesium
101mg
Manganese
1mg
Phosphorus
179mg
Selenium
4mcg
Zinc
1mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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Recipe By Lakshmi Sridharan