Vengaya Sambar
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vengaya Sambar is a South Indian lentil-based curry flavored with sambar powder, tamarind, and aromatics like mustard seeds and curry leaves. It's spiced, slightly tangy, and traditionally eaten at lunch or dinner with rice or bread. A vegetarian main with warming spices.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ½ cup tuvar dal ((arhar dal or pigeon pea lentils))
- ¼ teaspoon turmeric powder
- 1.5 to 2 cups water (for pressure cooking)
- 2 tablespoon oil
- 2 dry red chilies
- ½ teaspoon mustard seeds
- 1 teaspoon urad dal ((split husked black gram) - optional)
- 3 to 4 fenugreek seeds ((methi dana))
- 9 to 10 curry leaves (or 1 sprig of curry leaf)
- 1 pinch asafoetida ((hing))
- 125 to 150 grams small onions
- 1 small tomato
- ½ tablespoon tightly packed seedless tamarind (soaked in ¼ cup water)
- 2 teaspoon sambar powder
- 1.5 cups water
- salt as required
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 211mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 102mg
- Calcium
- 36mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 211MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.