Sambaar
Yield
4 servingsPrep
20 minCook
1 hrsReady
1 hrsLow Cholesterol, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
yellow split peas
|
|
| 2 ½ | cups |
water
|
|
| 1 | each |
onions
chopped |
|
| 3 | each |
garlic cloves
chopped |
|
| ½ | inch |
ginger
fresh, chopped |
*
|
| 1 | each |
red hot chili pepper, dried
|
*
|
| 2 | tablespoons |
ghee (clarified butter)
|
|
| ½ | teaspoon |
cumin
|
|
| ½ | teaspoon |
coriander
|
|
| ½ | teaspoon |
turmeric
|
|
| ½ | small |
cauliflower florets
separated into florets |
*
|
| 2 | medium |
carrots
diced |
|
| ½ | medium |
eggplant
diced |
*
|
| ½ | small |
cabbage
shredded |
*
|
| 1 | x |
lemon juice
|
*
|
| ½ | teaspoon |
cayenne pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
yellow split peas
|
|
| 591 | ml |
water
|
|
| 1 | each |
onions
chopped |
|
| 3 | each |
garlic cloves
chopped |
|
| 0.5 | inch |
ginger
fresh, chopped |
*
|
| 1 | each |
red hot chili pepper, dried
|
*
|
| 3E+1 | ml |
ghee (clarified butter)
|
|
| 2.5 | ml |
cumin
|
|
| 2.5 | ml |
coriander
|
|
| 2.5 | ml |
turmeric
|
|
| 0.5 | small |
cauliflower florets
separated into florets |
*
|
| 2 | medium |
carrots
diced |
|
| 0.5 | medium |
eggplant
diced |
*
|
| 0.5 | small |
cabbage
shredded |
*
|
| 1 | x |
lemon juice
|
*
|
| 2.5 | ml |
cayenne pepper
|
|
Directions
In a large pot, comine the split peas with the water and cook for 30 to 50 minutes, until soft.
Heat ghee in skillet over medium-high heat.
Sauté onion, garlic, ginger and chili, adding more or less chili to taste.
Add the rest of the spices and sauté for 2 minutes.
Add vegetables and cook for another 5 minutes.
Add ½ cup stock from the split peas.
Cover and cook for 15 minutes, or until the vegetables are tender.
Drain any excess water off peas. Add vegetables and spices to the pot.
Squeeze with lemon juice.
Check to see if you need salt.
Simmer for another couple of minutes and serve.
