Mixed Veg Coconut Sambar | Cookdtv

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Name: Mixed Veg Coconut Sambar
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: La Tourangelle French Infused Herbs De Provence Oil; O Organics Mustard Seed, Organic, Ground; Colo-Pac Produce, Inc. Shallots Onions; Green Giant Simply Steam Lemon Pepper Vegetable Medley, Frozen Vegetable Mix; O Organics Turmeric, Organic, Ground; Meissa's Tamarindo; Pure Indian Foods Best Hing Ever Asafoetida Spice; jaggery; Morton Iodized Salt, 26 Ounce; Dion Coriander Leaves; Best Available Herbs Curry Leaves; Lucinda's Dried Pasilla Chillies Bag; McCormick Gourmet™ Organic Coriander Seed; PTI Fenugreek Seed; McCormick® Cumin Seed; Coconut; La Tourangelle French Infused Herbs De Provence Oil

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Mixed Veg Coconut Sambar

Serves 420 mins prep30 mins cook

This amazingly delicious Mixed Veg Coconut Sambar is simply comfort in a bowl, made with Toor Dal, various vegetables, and a fragrant masala paste. The dish is savory and comforting, featuring a mix of spices and flavors that comes together beautifully.

0 servings

What you need

La Tourangelle French Infused Herbs De Provence Oil

tbsp oil

O Organics Mustard Seed, Organic, Ground

tsp mustard seed

shallot

Green Giant Simply Steam Lemon Pepper Vegetable Medley, Frozen Vegetable Mix

cup vegetable mix

tsp turmeric powder

tamarind

Pure Indian Foods Best Hing Ever Asafoetida Spice

pinch asafoetida

tbsp jaggery

tsp salt

tbsp fresh coriander leaves

curry leaves

dried chilli

McCormick Gourmet™ Organic Coriander Seed

tbsp coriander seed

tsp fenugreek seeds

tsp cumin seed

tbsp coconut

tsp oil

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Instructions

1: Wash and pressure cook the dal for 3 whistles with 3 Cups of water.

2: Soak the tamarind in ½ cup of water.

3: On a low flame, roast all the ingredients for the masala until aromatic, transfer to a mixer grinder and add the grated coconut. Grind to a smooth paste with ½ Cup of water.

4: For the preparation, heat oil and splutter the mustard seeds, add the shallots and saute for 2 minutes. Add the curry leaves.

5: Add the vegetables, tamarind pulp, salt, asafoetida, jaggery and turmeric powder.

6: Simmer cover for 10 mins.

7: Add the dal and adjust the consistency with water, as needed.

8: Add the masala paste and further simmer for 5 mins.

9: Finish with coriander leaves.

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