Parsnip Sambar Recipe

Parsnip Sambar is a flavorful South Indian lentil stew made with parsnips, lentils, and a blend of aromatic spices. This dish is a delicious and nutritious way to enjoy parsnips, which add a subtle sweetness to the sambar. The lentils provide a good source of protein, while the spices infuse the stew with a rich and aromatic flavor. Serve this comforting dish with steamed rice or dosa for a satisfying meal.

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15minstotal
15m.total
Parsnip Sambar
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Ingredients for Parsnip Sambar Recipe

  • 1/2 cup Lentils, Washed And Soaked
  • 1 Parsnips, Peeled And Chopped
  • 1/2 Onion, Chopped
  • 1 cloves Cloves Garlic, Minced
  • 1 Green Chilies, Slit
  • 1/2 teaspoon Mustard Seeds
  • 1/2 teaspoon Cumin Seeds
  • as needed A Few Curry Leaves
  • 1/4 teaspoon Turmeric Powder
  • 1/2 tablespoon Sambar Powder
  • As required Salt To Taste
  • 1/2 tablespoon Tamarind Pulp
  • 1 Dried Red Chilies
  • 1/4 teaspoon Fenugreek Seeds
  • pinch A Pinch Of Asafoetida
  • 1/2 tablespoon Ghee
  • as required Fresh Coriander Leaves For Garnish
  • as per your need Water For Cooking
  • as required Oil For Cooking

Directions: Parsnip Sambar Recipe

Cooking Directions

  • STEP 1.Wash and soak the lentils for 30 minutes, then cook them in a pressure cooker until soft.
  • STEP 2.In a large pot, heat oil and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
  • STEP 3.Add chopped onions, garlic, and green chilies. Saute until onions turn translucent.
  • STEP 4.Add chopped parsnips, turmeric powder, sambar powder, and salt. Mix well and cook for a few minutes.
  • STEP 5.Add tamarind pulp and cooked lentils. Mix well and simmer for 10-15 minutes.
  • STEP 6.In a separate pan, heat ghee and fry the red chilies, fenugreek seeds, and asafoetida. Add this tempering to the sambar.
  • STEP 7.Garnish with fresh coriander leaves and serve hot with rice or dosa.

Cooking Tips

  • You can adjust the consistency of the sambar by adding more water if needed.
  • For a variation, you can add vegetables like carrots, drumsticks, or tomatoes to the sambar.
  • To enhance the flavor, you can roast the lentils before cooking them.

Storage and Serving

  • Leftover sambar can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the sambar on the stovetop or in the microwave before serving.
  • Serve the parsnip sambar with steamed rice, dosa, or idli for a complete meal.
Nutrition
value
606
calories per serving
6 g Fat31 g Protein102 g Carbs26 g FiberOther

Current Totals

  • Fat
    6g
  • Protein
    31g
  • Carbs
    102g
  • Fiber
    26g

MacroNutrients

  • Carbs
    102g
  • Protein
    31g
  • Fiber
    26g

Fats

  • Fat
    6g

Vitamins & Minerals

  • Calcium
    231mg
  • Iron
    9mg
  • Vitamin A
    2671mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    318mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    100mg
  • Vitamin E
    3mg
  • Copper
    2mcg
  • Magnesium
    285mg
  • Manganese
    2mg
  • Phosphorus
    565mg
  • Selenium
    23mcg
  • Zinc
    4mg
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
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Recipe By Slurrp