30 mins
Veg
Raw Mango Paneer Curry
South IndianKerala
South IndianSouth Indian • Tamil • Kerala • Karnataka • Andhra • North Indian • Bengali • Main Course Gravy
Chickpea and Vegetables Sambar
48 mins
4 servings
Cooked 100+ times recently
Veg
★ 4.3
Ingredients
- 50 g Chickpea (soaked overnight and boiled)
- 50 g Toor Dal (washed and pressure cooked)
- 2.5 tbsp Ghee (divided usage)
- 0.5 tsp Mustard Seeds
- 2 Dried Red Chillies (stalks removed)
- 10 Curry Leaves (washed)
- 100 g Sambar Onions (peeled)
- 2 Tomatoes (whole)
- 100 g Small Brinjal (sliced)
- 1 Drumstick (cut into finger lengths)
- 1 tbsp Tamarind Paste
- 1.5 tsp Sambar Powder
- 0.5 tsp Turmeric
- 4 stems Coriander Leaves (minced)
Instructions
Chennai-style Sambar has a tangy taste blended with spiciness. It is a versatile dish and can be paired with Idli/Rice/Vada or Dosa
Temper Spices and Aromatics
Add ghee, mustard seeds, red chillies, curry leaves, and onions to The Upliance jar. Select sauté mode on low heat for 5 minutes until onions are translucent.
Chop and Sauté Vegetables
Add tomatoes and brinjal to the jar. The device will now cut the vegetables automatically and continue to cook on low heat to soften the ingredients.
Simmer the Sambar
Add cooked dal, boiled chickpeas, drumstick, tamarind paste, sambar powder, turmeric, and water. The Upliance will simmer the sambar on low heat for 33 minutes with automatic stirring.
Garnish and Serve
The dish is ready. Open the lid and garnish with fresh coriander leaves and a drizzle of ghee. Serve hot with rice, idli, or dosa.
Why this recipe works better with Upliance
No Chopping
Skip the knife work. Add the ingredients and let Upliance handle the rest.
Automatic Stirring
No more standing over the stove. Upliance stirs your dish perfectly.
Precise Temperature at 120°C
Holds the exact heat needed for perfect cooking without scorching.
Nutritional Information
414
Calories
47g
Carbs
14g
Protein
19g
Fat
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