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RESTAURANT STYLE SAMBAR

Revel in this restaurant-style Sambar recipe with the perfect aroma and colour sure to keep you asking for more.
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves

    people

  • ½ cup Toor daal /Split pigeon pea
  • 1 tsp Turmeric powder
  • 1 tbsp Vegetable oil
  • 1 tsp mustard seeds
  • Curry leaves sprigs
  • Salt To Taste
  • 1 onion, chopped
  • 1 cup Pumpkin chopped
  • 1 ½ tbsp Knorr Chef's Sambar Masala
  • 1 tbsp tamrind paste
  • ½ Tomato, chopped
  • 1 tbsp coriander leaves

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

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Energy (kJ)

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Protein (g)

0.0g

Carbohydrate incl. fibre (g)

0.0g

Carbohydrate excl. fibre (g)

0.0g

Sugar (g)

0.0g

Fibre (g)

0.0g

Fat (g)

0.0g

Saturated fat (g)

0.0g

Unsaturated fat (g)

0.0g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.0g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

0mg

Salt (g)

0.00g

Vitamin A (IU)

0IU

Vitamin C (mg)

0.0mg

Calcium (mg)

0mg

Iron (mg)

0.00mg

Potassium (mg)

0mg

Total

0kcal

0kJ

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0mg

0mg

0.00g

0IU

0.0mg

0mg

0.00mg

0mg


  • 1 Wash toor dal thoroughly. Add 300 ml water, salt & turmeric powder.
  • 2 Pressure cook for 10 min at low flame for 2 whistles.
  • 3 Heat oil in a kadai and add mustard seeds for tempering. Add curry leaves and saute.
  • 4 Add onion, cut into cubes and cook till slight translucent.
  • 5 Add chopped tomatoes and sauté
  • 6 Add pumpkin, cut into big pieces and cook for 5-7 minutes. Switch off the flame and keep aside for 10 minutes.
  • 7 Mash boiled dal and add to the kadai. Add 150 ml (1 cup) of water for consistency and mix well. Boil for 2 minutes.
  • 8 Add tamarind paste and mix well. Boil for 2 – 3 minutes.
  • 9 Add Knorr Chef's Sambar Masala, mix well and boil for 2-3 mins.
  • 10 Garnish with Freshly chopped coriander leaves.
  • 11 Serve hot and enjoy!