How to Make Authentic South Indian Sambar for Rice? | Protein-Packed Lunch Recipe You’ll Love!

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South Indian Sambar And Rice

Look no further than South Indian Sambar with Steamed Rice for a stuffing, hearty, and high- protein Indian lunch. Sambar, which is made with fresh vegetables, protein-rich toor dal, and a special mix of South Indian spices, is further than simply a mess; it's a spiritual experience. Every nibble of this traditional dish, whether it's served with rice, idli, or dosa, combines flavor and health. 

Constituents :

One mug of toor dal, or split chump peas, is demanded for the Dal. 

Three cups of water 

½ tablespoon of turmeric 

Add swab to taste. 

To make the Sambar :

soak twospoons of tamarind pulp in warm water. 

mugs of diced mixed veggies, including forelimb, carrots, brinjal, pumpkin, and okra One medium tomato, diced One small onion, 

minced Two soupspoons of sambar greasepaint( manual or store- bought) One tablespoon of jaggery( voluntary) Add swab to taste. 

For tempering( tadka) :

use 1.5 soupspoons of oil painting or ghee. 

1 tablespoon mustard seeds 

Half a tablespoon of cumin seeds 

Two dried red chilies 

Curry departs at ten 

A pinch of asafoetida( hing)

Instructions  

• Step 1 Prepare the Dal wash the toor dal with water and turmeric,  also pressure- chef it for three to four hisses until it's mushy and soft. Set away after completely mashing it.   Cook the vegetables in 
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• step two.  Add the diced veggies( okra  barred), tomatoes, onions, and two mugs of water to a deep  visage. Cook until they're tender. To avoid sliminess, sauté the okra independently and add it  subsequently.   
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• Step 3 Include the spices and tamarind  To the boiling veggies, add the jaggery, sambar greasepaint, and tamarind pulp. Cook, stirring  constantly, for 8 to 10  twinkles, or until the raw tamarind smell subsides.   
• Step 4 Mix the vegetables and Dal  Now combine the tamarind and vegetables with the mashed dal. Change the water's  thickness to your  favored  position. poach for a  farther five to seven  twinkles. Season with  swab.   
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• Step 5 Tempering  Heat some  oil painting or ghee in a small  visage. Stir in curry leaves, dried red chilies, cumin, mustard seeds, and hing. Pour this tadka over the hot sambar after letting them sputter. Gently stir. 

Serving Recommendations

Serve freshly cooked white rice, papad, and a side of pickle or curd alongside the piping hot sambar. Serve it with millet or brown rice for a healthier twist.

The High Protein Content of Toor Dal Makes This Sambar Ideal for Lunch

• Full of vegetables high in fiber
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• Naturally vegan and gluten-free
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• Comforting, light, and easy on the stomach
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• Perfect for workday lunches and meal preparation
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