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Sambar
To prepare the sambar masala, dry roast all the ingredients until fragrant. Grind them to a fine paste in a blender with a little water. (You can also grind this into a powder (without adding water) in a larger quantity and keep it ready for future use). Keep aside.
Drain and rinse the dal. Pressure cook for 1 whistle and then for 10 more minutes on Simmer. Steam the vegetables separately for 5-6 minutes and add them to the dal. Then, add the tamarind pulp, sambar masala, salt and 4 cups of water and bring to a boil.
Prepare the tempering by dry roasting the mustard seeds until they crackle. Add curry leaves and asafoetida. Add this to the sambar and simmer for 5 minutes. Serve hot.
Serves 8-10
This oil free version of the South Indian staple can be teamed with rice, dosas, idlis, uttapams and vadas.
- Indian Curries
ingredients
- 3 cups finely processed/grated cauliflower florets
- 1 cup + 2 tbsp almond flour
- 4½ flax eggs (1 tbsp ground flaxseed in 3 tbsp of water = 1 flax egg)
- 4 tbsp nutritional yeast (optional, but recommended because it adds a cheesy flavor)
- 1 tsp unrefined salt
- 1 tsp dried rosemary
- 1 tsp garlic powder
- Freshly ground pepper to taste
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