Recipe by SK
"Indian curry recipe with loads of vegetables and great taste. Goes great with just plain rice or any Indian bread!!!"
Watch video tips and tricks
fresh green beans, trimmed
sliced green bell pepper
yellow split peas (tuvar dal)
chopped fresh cilantro
fresh grated coconut
salt to taste
I don't have a pressure cooker so I had to modify this. I soaked the split peas in the refrigerator overnight to soften them. Then I stir fried the vegetables in a tablespoon of canola oil for a few minutes, before adding the spices. (I didn't have sambar powder, so used garlic chili paste) Next I added the peas, and then some water. I let the mixture simmer for about 15 minutes. The peas still came out a little firm, so maybe I should have cooked them a bit while I was cooking the veggies. I served all over basmati rice. This recipe was OK, but it could have used a few more vegetables in my opinion.
* Percent Daily Values are based on a 2,000 calorie diet.
Sambar - Spicy Indian Curry
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 45
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Chicken breasts simmer in a spicy tomato and yogurt sauce.
This homemade Indian chicken curry dish is so delicious, you won’t miss takeout.
See how to make a spicy vegan curry with chickpeas and potatoes.