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Black-Eyed Pea and Mung Bean Sambar


Black-Eyed Pea and Mung Bean Sambar Recipe

Ingredients:
  • 1/2 cup dried mung beans (1 1/2 cups cooked or 1 14 oz can)
  • 1/2 cup dried black-eyed peas (1 1/2 cups cooked or 1 14 oz can)
  • 1 tablespoon ghee or oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon brown mustard seeds
  • 1/2 teaspoon fenugreek seeds
  • 1 black cardamon pod, crushed
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 1-inch piece fresh ginger, minced or grated
  • 2 to 3 fresh chilies, seeded and finely chopped
  • 1 small carrot, diced
  • 2 teaspoons ground coriander
  • 1 1/2 teaspoons sambar powder or garam masala
  • 1 1/2 teaspoons kashmiri chili powder or other chili powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon amchoor powder (optional)
  • 1/4 teaspoon cayenne
  • pinch of asafetida (optional)
  • 2 medium ripe tomatoes, finely chopped
  • 1 tablespoon tamarind paste, seeds removed (optional)
  • a few handfuls of dried curry leaves
  • 2 1/2 cups water
  • sea salt and fresh cracked black pepper to taste
Directions:
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