Pea Sambar – a detailed recipe for cooking. Share with друзьями: 
The photodishes: Maya Caymal Macmillan Time: 40 min. Difficulty: medium Servings: 4 – 6 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1/2 tbsp. yellow chopped peas (tour gave)
- 1 peeled and diced 0.5 cm. Potato tuber for cooking
- 1 tbsp. coarsely chopped fresh tomatoes
- 1/3 Art. chopped green beans (2.5 cm long)
- 1 halved along with green chili peppers
- 1 and 1/4 Art. plus 2 tbsp. water
- 1/8 tsp ground turmeric
- 1/4 tsp tamarind concentrate
- 1 tbsp. l hot water
- 1/8 tsp mustard seed
- 1/4 tsp fenugreek seed
- 1/8 tsp ground asafoetida
- 1 tbsp. l vegetable oil
- 1.5 tsp salt
- 1 tbsp. l spice mixtures Sambar
- 1 tbsp. coarsely chopped onions
- 5-6 sprigs of cilantro
- 10 curry leaves or 2 bay leaves
Recipes with similar ingredients: peas, green beans, potatoes, tomatoes, chili peppers, onions, turmeric, mustard seed, bay leaf, ginger root, matsis, cilantro, tamarind, fenugreek, curry leaves, asafoetida, sambar masala
Recipe preparation:
- In a small saucepan, mix chopped peas or round dal, 1 1/4 Art. water and turmeric, bring to a boil. Reduce the fire to low and cook, covered with a lid, 30 minutes until peas become very soft (about 45 min. for chopped peas).
- While boiled, dissolve tamarind concentrate in the dining room spoon of hot water. In a pan with a lid of 3 liters. on moderately over high heat fry mustard seeds, fenugreek seeds and asafoetida in oil until mustard seeds begin to shoot. Through a few seconds after the seeds start to shoot, add 2 tbsp to the pan water, salt, sambar masala (Spice mix: ginger, cardamom, asafoetida, cloves, cinnamon, coriander, cumin, turmeric, nutmeg, nutmeg, fenugreek seeds (Shambhala), black pepper, mustard, chili pepper, salt), diluted tamarind, potatoes, tomatoes, onions, green beans, green pepper chilli, cilantro, curry leaves and simmer over moderately low heat until soft potatoes, about 20 minutes
- When the dal is ready and becomes completely soft, mash it potato masher or the back of the spoon 6-8 times to large pieces have turned out. Add it to the pan to the finished mixture of vegetables and spices and simmer another 10 minutes. Add if necessary more water to make the mixture look like soup.
