Clearcals

Serving Size 1 Small Cup (100 g)
Calories117.1 kcal
Carbs15.5 g (62.0 kcal)
Protein5.8 g (23.3 kcal)
Fats3.5 g (31.8 kcal)

Aloo pyaaz sambar recipe

Name: Aloo pyaaz sambar
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 100 Grams of Potato; 2 Tea Spoon of Black gram dal; 30 Grams of Red gram dal; 50 Milliliter of Tamarind pulp; 10 Grams of Coriander leaves; 15 Grams of Curry leaves; 100 Grams of Onion big; 2 Grams of Asafoetida; 5 Grams of Chillies red; 1 Tea Spoon of Coriander seeds; 2.5 Grams of Cumin seeds; 30 Grams of Coconut kernel fresh; 2.5 Grams of Mustard seeds; 15 Grams of Jaggery cane; 10 Milliliter of Rice bran oil; 2.5 Grams of Salt; 250 Milliliter of Water; 15 Grams of Sambar masala powder

Aloo pyaaz sambar is a good source of dietary fiber, copper, beta carotene, lutein, and an excellent source of vitamin D. It aids in digestion and weight loss.

Cooking time: 10 minutes

Serves: 6 persons

Ingredients

Potato

100 Grams

Black gram dal

2 Tea Spoon

Red gram dal

30 Grams

Tamarind pulp

50 Milliliter

Coriander leaves

10 Grams

Curry leaves

15 Grams

Onion big

100 Grams

Asafoetida

2 Grams

Chillies red

5 Grams

Coriander seeds

1 Tea Spoon

Cumin seeds

2.5 Grams

Coconut kernel fresh

30 Grams

Mustard seeds

2.5 Grams

Jaggery cane

15 Grams

Rice bran oil

10 Milliliter

Salt

2.5 Grams

Water

250 Milliliter

Sambar masala powder

15 Grams

Instructions

Washing and peeling

Peel, rinse and chop the tomatoes and onion,keep aside.

Pressure cooking

Take toor dal in a cooker and rinse it. Add in required water, a big pinch of turmeric powder and cook until soft.

Make coconut paste

Firstly heat oil and roast coriander seeds, cumin seeds, urad dal, methi seeds, and Kashmiri dried red chili. Furthermore, transfer to a blender and add coconut. Also, add water and blend to smooth paste.

Simmering

In a large kadai add cubed potatoes, onion petals add water Furthermore, add tamarind juice, curry leaves, coriander leaves, sambar masala, hing, jaggery, turmeric, and salt to taste. Add cooked dal and prepared masala paste. Mix well. Simmer for 5 minutes. Mix well and boil for 5 minutes.

Seasoning

Heat oil in small kadai and add mustard seeds, urad dal, dried red chili, and curry leaves. Allow the tempering to splutter then pour over the prepared sambar mix well and serve.

Nutrition Label