Dassana's Veg Recipes · by Dassana Amit★ 4.9 (9)
Vendakkai Sambar
NUTRITION · PER SERVING50M COOK
CAL 10%·PRO 11%
CARBS 21G43% OF CAL
7G FIBER0G ADDED4G INTRINSIC10G OTHER4G TOTAL SUGAR
FAT 11G50% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A South Indian sambar made with okra, lentils, and a blend of sambar spices. Tangy, savory, and aromatic, served as a main with rice.
mainsoupbeans🥘 pressure cookerdairy freegluten freeveganvegetarian
View the full recipe on Dassana's Veg Recipes →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- ⅓ cup tuvar dal ((arhar dal or pigeon pea lentils))
- 1 medium onion (- diced)
- a pinch of asafoetida ((hing))
- 1.5 cups water for pressure cooking
- 10 to 12 medium sized okra ((bhindi or lady finger))
- 1 medium tomato (- diced)
- ¾ to 1 cup water (to be added later or add required)
- 3 teaspoon sambar powder
- ¼ teaspoon red chili powder
- ¼ teaspoon turmeric powder
- salt as required
- 1 tablespoon sesame oil (or coconut oil or any oil)
- ½ tablespoon tightly packed tamarind
- ½ cup water
- 1 to 1.5 tablespoon sesame oil (or coconut oil or any oil)
- ½ teaspoon mustard seeds
- ½ teaspoon urad dal ((split husked black grams))
- 2 dry red chilies
- 1 sprig of curry leaves
At a glance
PER SERVING · TIME 50M
CAL 10%·PRO 11%
CARBS 21G43% OF CAL
7G FIBER0G ADDED4G INTRINSIC10G OTHER4G TOTAL SUGAR
FAT 11G50% OF CAL
2G SAT9G 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
- 30m
- Cook
- 20m
- Sodium
- 295mg
- Total sugar
- 4g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 292mg
- Calcium
- 80mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 295MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.