STEP 1.In a pressure cooker put 1 cup tamarind water, ½ cup baby onions quartered, 1 tomato quartered, 2 cups amaranth green washed and chopped, salt to taste, 2 tsp sambar powder, ½ tsp turmeric powder and 1 cup water. Pressure cook for 1 whistle and release the pressure immediately. Open the cooker.
step 2
STEP 1.Stir in 1 ½ cups cooked toor dal. Adjust salt if needed and bring to a boil for 2 to 3 minutes.
step 3
STEP 1.For tempering, in a hot pan add 1 tsp gingelly oil ,1 tsp mustard seeds, 2 dry red chillies , 1 sprig torn curry leaves, ¼ tsp asafoetida. Stir till the seeds crackle and the red chilli gets roasted.
step 4
STEP 1.Pour the tempering into the keerai sambar and mix well.
Nutrition value
1304
calories per serving
10 g Fat90 g Protein203 g Carbs63 g FiberOther
Current Totals
10 g Fat
90 g Protein
203 g Carbs
63 g Fiber
MacroNutrients
Carbs
203 g
Protein
90 g
Fiber
63 g
Fats
Fat
10 g
Vitamins & Minerals
Calcium
1166 mg
Iron
40 mg
Vitamin A
27459 mcg
Vitamin B1
2 mg
Vitamin B2
1 mg
Vitamin B3
10 mg
Vitamin B6
2 mg
Vitamin B9
769 mcg
Vitamin B12
0 mcg
Vitamin C
352 mg
Vitamin E
4 mg
Copper
5 mcg
Magnesium
1008 mg
Manganese
11 mg
Phosphorus
1434 mg
Selenium
116 mcg
Zinc
14 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
