Eggplant Sambar Recipe - Indian Yellow Lentil Tamarind Dal
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Vegan Richa · by Vegan Richa★ 4.9 (9)

Eggplant Sambar Recipe - Indian Yellow Lentil Tamarind Dal

NUTRITION · PER SERVING40M COOK
CAL 11%·PRO 25%
CARBS 42G77% OF CAL
11G FIBER0G ADDED4G INTRINSIC27G OTHER4G TOTAL SUGAR
FAT 2G9% OF CAL
0G SAT2G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fragrant South Indian lentil and vegetable curry made with toor dal, eggplant, and tamarind. Tangy, spiced, and naturally vegan.

mainindiancurrybeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 teaspoon safflower or other neutral oil
  • 1/2 teaspoon black mustard seeds
  • 1/4 tsp fenugreek seeds (, optional)
  • 2 dried red chilies (, optional)
  • 10 curry leaves (coarsely chopped)
  • 3 cloves garlic (chopped)
  • 1/2 cup chopped red onion or sliced pearl onions
  • 1 tablespoon Sambhar Powder or use 2 tsp coriander powder + a good pinch of cumin (cayenne, black pepper)
  • 2 medium tomatoes (chopped (1 1/2 cups))
  • 1/2 teaspoon ground turmeric
  • 1 to 2 cup chopped eggplant (or use other veggies)
  • 1/2 cup chopped green bell pepper or 1/2 cup chopped carrots
  • 1 tsp salt
  • 1 cup split pigeon peas (toor dal, or split peas, washed and soaked for 15 minutes and drained)
  • 2.5 cups to 4 cups water (more for saucepan)
  • 1 to 2 teaspoons tamarind paste (concentrate or 1 tbsp tamarind pulp)
  • cilantro and lemon for garnish
PREP
10M
SODIUM
630MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.