Try this Sambar for ven pongal recipe, or contribute your own.
Suggest a better descriptionChop all the vegetables including onion and tomato finely. Wash and peel the skin of carrot and potato and then chop finely.
Take a pressure pan, add chopped carrots, potato, brinjal, moong dal and pressure cook for 3 whistles.Keep aside.
Method
Heat 2 tsps of oil in a pan, add the ingredients mentioned under seasoning in the same order.
Then add finely chopped onions, saute till it becomes transparent, now add the tomatoes and cook till tomatoes become mushy.
Add sambar powder, pressure cooked vegetables + dal mix, needed salt, 1 cup of water and boil for 5-10 minutes.
Garnish with coriander leaves.
This sambar should be watery, so adjust water accordingly.
Serve Ven pongal hot with sambar.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (319g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 130 | ||
Calories from Fat: 11 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 36.9mg | 1 % | |
Potassium 784mg | 21 % | |
Total Carbohydrate 30.3g | 9 % | |
Dietary Fiber 9.6g | 38 % | |
Sugars, other 20.7g | ||
Protein 4.4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 130
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