Ministry of Curry · by Archana Mundhe★ 4.8 (6)
Sambar
NUTRITION · PER SERVING47M COOK
CAL 9%·PRO 12%
CARBS 25G55% OF CAL
7G FIBER13G OTHER6G TOTAL SUGAR
FAT 8G39% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A South Indian lentil and vegetable soup flavored with tamarind, sambar spice blend, and mustard seeds. Traditionally served with rice, dosa, or idli; complex and aromatic.
mainindiansoupbeans🥘 pressure cookerdairy freegluten freeveganvegetarian
View the full recipe on Ministry of Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons oil
- ¼ teaspoon black mustard seeds
- ⅛ teaspoon asafetida (hing)
- 15 curry leaves
- 1 small yellow onion (thinly sliced )
- 1 tablespoon minced garlic
- 1 plum tomato (diced )
- 1 carrot (peeled and sliced )
- 2 cups bottle gourd (peeled and cut into 1-inch cubes )
- 12 frozen drumstick beans
- ½ cup toor dal (rinsed )
- ¼ teaspoon ground turmeric
- 1 to 3 tablespoons sambar powder
- 2 teaspoons Kosher salt (plus more to taste )
- 4 cups water
- 1 tablespoon tamarind paste
- ¼ cup chopped cilantro
At a glance
PER SERVING · TIME 47M
CAL 9%·PRO 12%
CARBS 25G55% OF CAL
7G FIBER13G OTHER6G TOTAL SUGAR
FAT 8G39% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 37m
- Sodium
- 955mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 412mg
- Calcium
- 87mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 955MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.