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Sambaar

 

46

Yield

4

servings

Prep

20

min

Cook

1

hrs

Ready

1

hrs

Low Cholesterol, Trans-fat Free, High Fiber, Low Sodium
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 245g (8.6 oz)
Amount per Serving
Calories 16933% of calories from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 74mg 3%
Total Carbohydrate 8g 8%
Dietary Fiber 8g 32%
Sugars g
Protein 14g
Vitamin A 108% Vitamin C 11%
Calcium 5% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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