"Indian curry recipe with loads of vegetables and great taste. Goes great with just plain rice or any Indian bread!!!" — SK
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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
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