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A hearty and protein-packed twist on the classic South Indian lentil stew. Hard-boiled eggs are simmered in a tangy tamarind and toor dal broth, fragrant with sambar spices. Perfect with steamed rice or idli.
Cook Dal and Prepare Eggs
Prepare the Sambar Base
Combine and Simmer
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A hearty and protein-packed twist on the classic South Indian lentil stew. Hard-boiled eggs are simmered in a tangy tamarind and toor dal broth, fragrant with sambar spices. Perfect with steamed rice or idli.
This south_indian recipe takes 55 minutes to prepare and yields 4 servings. At 431.56 calories per serving with 24.58g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Tempering (Tadka)
Garnish and Serve
Incorporate vegetables like drumsticks, carrots, brinjal (eggplant), or yellow pumpkin. Add them along with the onions and tomatoes and cook until tender.
Use a mix of toor dal and masoor dal (red lentils) in equal parts for a different texture and a slightly quicker cooking time.
For a richer, creamier sambar, grind 2 tablespoons of fresh grated coconut into a fine paste and add it during the last 5 minutes of simmering.
For a less spicy version, reduce the sambar powder to 1.5 tablespoons and omit the green chilies.
Combining lentils (toor dal) and eggs makes this dish a protein powerhouse, essential for muscle repair, growth, and overall body function.
The toor dal is a great source of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Spices like turmeric, mustard seeds, and hing (asafoetida) have anti-inflammatory and antioxidant properties that can help strengthen the immune system.
Yes, Egg Sambar is a very healthy and balanced dish. It's an excellent source of protein from both eggs and lentils, rich in dietary fiber from the dal, and contains beneficial compounds from spices like turmeric and hing.
One serving of Egg Sambar (approximately one bowl) contains around 400-450 calories, making it a substantial and nutritious main course. The exact count can vary based on the amount of oil used.
Absolutely. You can cook the toor dal in a regular pot on the stovetop. It will take longer, about 45-60 minutes, until the dal is completely soft and mushy. Ensure you add enough water to prevent it from drying out.
You can store it in an airtight container in the refrigerator for up to 2 days. The flavors often deepen and taste even better the next day. Reheat gently on the stovetop before serving.
Yes, you can substitute whole tamarind with tamarind paste. Use about 1 to 1.5 tablespoons of store-bought tamarind paste mixed in 1 cup of warm water.