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Udupi Style Vegetable Sambar with Red Rice

This simmered dish pairs red rice, cooked with sambar powder, toor dal, dry and carrot, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
Medium
Balanced High satiety Heart friendly Vegetarian Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

16 g Protein
108 g Carbohydrates
16 g Fat
14 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 240g red rice, cooked 312 kcal
  • 76g toor dal (split pigeon peas), dry 62 kcal
  • 131g carrot, diced 54 kcal
  • 109g drumstick (moringa pods), cut into 2 inch pieces 27 kcal
  • 131g tomato, chopped 24 kcal
  • 15g neutral oil 133 kcal
  • 9g sambar powder 27 kcal
  • 9g tamarind concentrate 6 kcal
  • 2g mustard seeds 1 kcal
  • 2g curry leaves 1 kcal
  • 4g salt 0 kcal

Cooking instructions

  1. toor dal (split pigeon peas)
    Rinse the toor dal. Simmer with 350 ml water until very soft, 20 to 25 minutes; mash lightly.
  2. red ricetoor dal (split pigeon peas)
    While dal cooks, simmer red rice in salted water until tender, 25 to 30 minutes; drain if needed and keep warm.
  3. carrotdrumstick (moringa pods)tomatosalt
    In a pot, combine carrot, drumstick (moringa pods), and tomato with 200 ml water and a pinch of salt. Simmer 10 to 12 minutes until vegetables are tender.
  4. toor dal (split pigeon peas)sambar powdertamarind concentrate
    Stir the mashed dal into the vegetables. Add sambar powder and tamarind concentrate; simmer 6 to 8 minutes, stirring occasionally.
  5. neutral oilsambar powdermustard seedscurry leaves
    In a small pan, heat oil. Add mustard seeds and curry leaves; when they crackle, pour the tempering into the sambar.
  6. red ricesambar powdersalt
    Taste and adjust salt and tang. Serve sambar over warm red rice.

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