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4 Serves
119 Mins
Rinse the toor dal thoroughly and boil in a large pot with water until completely soft and mushy, then set aside.
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Vitamin E
1 mg / 15 mgVitamin K
17 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
37 µg / 400 µgCalcium
56 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
35 mg / 420 mgPhosphorus
154 mg / 1,250 mgPotassium
425 mg / 4,700 mgSodium
1522 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
3 g / 28 gSugar
11 g / 50 gSaturated Fat
2 g / 20 gCholesterol
17 mg / 300 mgCaffeine
0 mgNet Carbs
27 gAlcohol
0 g
In a large pot, heat the olive oil over medium heat and sauté the chopped onions and minced garlic until translucent and fragrant.
Add the assorted vegetables to the pot, stirring to coat them in the aromatics, then pour in the vegetable broth and tamarind paste, bringing the mixture to a gentle simmer.
Stir in the cooked lentils and season the stew with salt and black pepper, allowing the Sambar to simmer for 30 minutes to ensure the flavors are fully integrated.
Taste and adjust seasoning if necessary, then serve the hot Sambar in bowls.
2
g14
g32
g
Uzbek
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