Toor Dal Sambar with Steamed Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Toor Dal Sambar with Steamed Rice

YOUR SOLIN GENERATED RECIPE

Toor Dal Sambar with Steamed Rice

A comforting bowl of split pigeon pea stew simmered with tangy tamarind and aromatic spices, served with fluffy rice and golden-edged potato fry.

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NUTRITION

294kcal
Protein
12.3g
Fat
3.9g
Carbs
54.6g

SERVINGS

1 serving

INGREDIENTS

41g Toor Dal (Split Pigeon Peas)

52g Cooked White Rice

40g Raw Potato

30g Tomato

20g Onion

1/2 tsp Coconut Oil

1 tsp Sambar Powder

1/2 tsp Tamarind Paste

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PREPARATION

  • 1

    Rinse the toor dal thoroughly and pressure cook with two cups of water until completely soft and mashable.

  • 2

    Lightly mash the cooked dal and set aside.

  • 3

    In a medium pot, sauté the diced onion and tomato with a splash of water until they are softened.

  • 4

    Stir in the sambar powder, tamarind paste, and a pinch of sea salt.

  • 5

    Pour the mashed dal into the pot, add water to reach your preferred consistency, and simmer for 5-7 minutes to let the flavors meld.

  • 6

    Thinly slice the potato into rounds or small cubes.

  • 7

    Heat the coconut oil in a non-stick skillet and sauté the potatoes over medium heat until they are tender and golden-edged.

  • 8

    Serve the warm sambar over a bed of steamed white rice with the crispy potato fry on the side.

Toor Dal Sambar with Steamed Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Toor Dal Sambar with Steamed Rice

YOUR SOLIN GENERATED RECIPE

Toor Dal Sambar with Steamed Rice

A comforting bowl of split pigeon pea stew simmered with tangy tamarind and aromatic spices, served with fluffy rice and golden-edged potato fry.

NUTRITION

294kcal
Protein
12.3g
Fat
3.9g
Carbs
54.6g

SERVINGS

1 serving

INGREDIENTS

41g Toor Dal (Split Pigeon Peas)

52g Cooked White Rice

40g Raw Potato

30g Tomato

20g Onion

1/2 tsp Coconut Oil

1 tsp Sambar Powder

1/2 tsp Tamarind Paste

PREPARATION

  • 1

    Rinse the toor dal thoroughly and pressure cook with two cups of water until completely soft and mashable.

  • 2

    Lightly mash the cooked dal and set aside.

  • 3

    In a medium pot, sauté the diced onion and tomato with a splash of water until they are softened.

  • 4

    Stir in the sambar powder, tamarind paste, and a pinch of sea salt.

  • 5

    Pour the mashed dal into the pot, add water to reach your preferred consistency, and simmer for 5-7 minutes to let the flavors meld.

  • 6

    Thinly slice the potato into rounds or small cubes.

  • 7

    Heat the coconut oil in a non-stick skillet and sauté the potatoes over medium heat until they are tender and golden-edged.

  • 8

    Serve the warm sambar over a bed of steamed white rice with the crispy potato fry on the side.