Poondu (Garlic) Sambar

Poondu (Garlic) Sambar might be a good recipe to expand your side dish recipe box. One portion of this dish contains about 8g of protein, 3g of fat, and a total of 137 calories. This recipe serves 4. For 50 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. 85 people have made this recipe and would make it again. It is brought to you by Tickling Palates. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Head to the store and pick up salt, milk powder, mustard seeds, and a few other things to make it today. From preparation to the plate, this recipe takes around 35 minutes. All things considered, we decided this recipe deserves a spoonacular score of 75%. This score is solid. Users who liked this recipe also liked Sambar – How to make Vegetable Sambar | Quick Sambar, Kala Vatana Sambar : A Malvani Black Peas Sambar, and radish sambar or mullangi sambar, how to make radish sambar.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 20 minutes

 

Ingredients:

Asafetida – 1/8 tsp

Whole dry red chillies - 2

Curry leaves – 1 sprig

Tur dal (Pigeon Peas) – 1/2 cup

Garlic, peeled – pods from 2 medium bulbs

Tamarind – 1 small lemon size ball

Sambar powder – 2 tsp

Mustard seeds – 1/2 tsp

Oil – 2 tsp

Salt – to taste

Turmeric powder – 1/4 tsp

Vengaya Kari Vadagam – 1/2 tsp

Equipment:

pressure cooker

mortar and pestle

frying pan

bowl

Cooking instruction summary:

Soak tamarind in hot water. Extract pulp and keep aside.Wash and soak tur dal for 10 mins. In a pressure cooker, place the dal, turmeric powder, enough water and cook for 2-3 whistles till the dal is soft. Mash well and keep aside. Place the peeled garlic in a mortar and just pound them once with the pestle. The garlic should just have a crack, just enough to let out its aroma. You can do them individually too if you do not mind the time it takes. Keep aside. Heat oil in a pan. Add mustard seeds and when they crackle add vengaya kari vadagam, asafetida, broken whole dry red chilies and sauté for 1/2 minute. Add the tamarind pulp, salt and the garlic pods. Let it come to a bubbling boil. Now add sambar powder and cook for 2 minutes till the raw smell goes off over medium flame. Now add the mashed tur dal, mix well, simmer the flame, close with a lid and cook for 5-7 mins. The flavors would have merged by now. Transfer to the serving bowl, add fresh curry leaves, mix well, close with a lid and let it be for 5 minutes. Serve hot with a steaming rice and enjoy a hearty lunch with your favorite side dish.

 

Step by step:


1. Soak tamarind in hot water. Extract pulp and keep aside.Wash and soak tur dal for 10 mins. In a pressure cooker, place the dal, turmeric powder, enough water and cook for 2-3 whistles till the dal is soft. Mash well and keep aside.

2. Place the peeled garlic in a mortar and just pound them once with the pestle. The garlic should just have a crack, just enough to let out its aroma. You can do them individually too if you do not mind the time it takes. Keep aside.

3. Heat oil in a pan.

4. Add mustard seeds and when they crackle add vengaya kari vadagam, asafetida, broken whole dry red chilies and sauté for 1/2 minute.

5. Add the tamarind pulp, salt and the garlic pods.

6. Let it come to a bubbling boil. Now add sambar powder and cook for 2 minutes till the raw smell goes off over medium flame. Now add the mashed tur dal, mix well, simmer the flame, close with a lid and cook for 5-7 mins. The flavors would have merged by now.

7. Transfer to the serving bowl, add fresh curry leaves, mix well, close with a lid and let it be for 5 minutes.

8. Serve hot with a steaming rice and enjoy a hearty lunch with your favorite side dish.


Nutrition Information:

Quickview
136k Calories
7g Protein
3g Total Fat
20g Carbs
15% Health Score
Limit These
Calories
136k
7%

Fat
3g
5%

  Saturated Fat
0.65g
4%

Carbohydrates
20g
7%

  Sugar
3g
4%

Cholesterol
2mg
1%

Sodium
207mg
9%

Get Enough Of These
Protein
7g
15%

Vitamin C
58mg
71%

Folate
183µg
46%

Fiber
8g
34%

Vitamin B3
6mg
34%

Manganese
0.41mg
20%

Vitamin B1
0.25mg
17%

Phosphorus
145mg
15%

Vitamin B6
0.29mg
14%

Iron
2mg
13%

Potassium
380mg
11%

Magnesium
40mg
10%

Zinc
1mg
9%

Copper
0.17mg
9%

Vitamin B5
0.67mg
7%

Vitamin B2
0.11mg
6%

Vitamin K
6µg
6%

Vitamin A
271IU
5%

Calcium
50mg
5%

Vitamin E
0.74mg
5%

Selenium
3µg
5%

Vitamin D
0.26µg
2%

Vitamin B12
0.08µg
1%

covered percent of daily need
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