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Ven Pongal Sambar
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Ven Pongal Sambar

Prep Time1 hour
Cook Time25 minutes
Total Time1 hour 25 minutes
Course: Breakfast
Cuisine: Indian
Calories: 109.33kcal

Ingredients

  • 3/4 cup toor dal split pigeon peas
  • 1/8 teaspoon ground turmeric
  • 2 tablespoons tamarind paste
  • 1 tablespoon oil
  • 1 chopped onion
  • 1 chopped tomato
  • 6 oz. chopped okra
  • 8 oz. chopped cauliflower
  • 2 teaspoons sambar powder
  • 1 tablespoon ghee
  • 2 teaspoons mustard seed
  • a pinch of aseofetida
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon fenugreek seed
  • 2 dried red chiles
  • 1 sprig of curry leaves
  • a handful of coarsely chopped cilantro leaves

Instructions

  • Bring toor dal and 3 cups of water with turmeric to a boil. Reduce to a simmer and cook for 45 minutes - 1 hour, until tender. Using an immersion blender, puree.
  • Dissolve tamarind paste in 1 1/2 cups boiling water and leave for 15 minutes. Drain tamarind extracting all the liquid.
  • Heat oil in a pot. Add onion and saute until softened.
  • Add tomato, okra and cauliflower with 2 cups water and sambar powder. Bring to a boil and cook for 10 minutes.
  • Add tamarind and pureed dal. Cook for 10 minutes.
  • In a small skillet, heat 1 tablespoon of ghee. Add asoefetida and mustard seed. Once they stop popping, add cumin seed, fenugreek, chiles and curry leaves. Fry for 1 minute.
  • Add to sambar and cook for 1 more minute. Add cilantro and salt to taste. Stir to combine.

Nutrition

Calories: 109.33kcal | Carbohydrates: 13.7g | Protein: 3.5g | Fat: 5.37g | Saturated Fat: 1.67g | Sodium: 18.7mg | Fiber: 3.68g | Sugar: 4.25g
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