Menthe Soppu Sambar
Toor dal sambar with fresh fenugreek leaves and tamarind. A slightly bitter, tasty side for rice.
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Ingredients
Garnish
- Coriander Leaves (optional) — 3.6 g
Main
- Turmeric Powder — 1.45 g
- salt — 6 g
- Asafoetida — 0.5 g
- methi leaves — 60 g
- Coconut Oil — 10 g
- Tamarind — 15 g
- Sambar Powder — 18.75 g
- Tomato — 120 g
- Toor Dal — 100 g
Tempering
- Curry Leaves — 16 g
- Urad Dal — 10 g
- methi seeds — 4.76 g
- Mustard Seeds (Black) — 3.6 g
Method
- Wash toor dal and pressure cook with turmeric and water until soft.
- Mash the cooked dal well and keep aside.
- Soak tamarind in hot water for 15 minutes, then squeeze out the pulp.
- Heat oil and fry chopped methi leaves for 4 minutes.
- Add chopped tomato and cook until soft.
- Add tamarind pulp, sambar powder, hing and salt.
- Simmer for 10 minutes until the raw tamarind smell goes.
- Add the mashed dal and water. Simmer for 10 more minutes.
- Heat oil, fry mustard, urad dal, methi seeds and curry leaves.
- Pour the tempering into the sambar and serve hot.
Common questions
- What is ಮೆಂತ್ಯ ಸೊಪ್ಪು ಸಾಂಬಾರ್ in English?
- ಮೆಂತ್ಯ ಸೊಪ್ಪು ಸಾಂಬಾರ್ is written Menthe Soppu Sambar in English.
- How many calories in one plate of Menthe Soppu Sambar?
- 114 kcal per plate.
- How much cooking time?
- 50 min — 20 min prep, 30 min cooking.