Bachali-Green Tomato Sambar
Bachali-Green Tomato Sambar is a nutritious lentil soup with ceylon
spinach and green tomatoes. Usually, this spinach tends to be a little
sticky, but in this recipe, because of the chana dal (yellow lentils),
fresh, grated coconut, and tomatoes, it's not sticky at all. Serve with
a bowl of hot rice for a warm and wholesome meal.
Cooking Time: 20
3/4 cup chana dal ( split bengal gram/yellow lentils)
2 cups bachali (ceylon spinach), chopped
3 medium green tomatoes, cut into
2 green chillies, halved
powder Salt to taste
2 1/2 tsp sambar powder (if I don't get the time to makethe powder myself, I like to use the 777 or MTR brand)
1/4 cup coconut, freshly grated
2 tsp vegetable oil
powder (hing) a pinch 1 tsp mustard seeds (rai)
2-3 tsp vegetable oil
Cook the chana dal in the
cooker with 1 1/2
cups of water and some turmeric powder for about 4-5 whistles.
While the dal is cooking, heat 1 tsp oil in a deep
the bachali and green tomatoes, and chillies, and saute for a minute or
Add 3 cups of water and some salt and turmeric. Cover
and cook on medium heat until the bachali and tomatoes are semi-cooked.
In a small grinder, blend the sambar powder and
Add the sambar powder and coconut mix to the
vegetables and boil for 2 minutes until the raw flavor of the powder is
Mash and add the cooked dal and remove from heat.
Heat oil in a small pan for seasoning. Add hing and
seeds. As the seeds start to splutter, and pour over the bachali-green
Let the sambar come to a boil.
Serve the bachali-green tomato sambar hot with hot
rice and pappadums.
Related Recipes Kanda-Bachali Koora
(Sooran with Ceylon Spinach)
Bottlegourd Dal (Lauki Dal)
Moong Dal-Onion Soup
Black Bean Soup
One-Dish Meals: Indian Vegetarian/Vegan Recipes
(ebook for Kindle)
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