Sweet 'n' sour dal soup with mixed vegetables (Sambar) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 67) by Yamuna Devi

  • coconut
  • curry leaves
  • Show all ingredients...

  • EYB Comments

    Can substitute yellow split peas for toovar dal, jaggery for raw sugar, vegetable oil for ghee, and coriander leaves for parsley. See recipe for a variation.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Buttered steamed rice (Sada chaval); Green beans with crunchy fried mung badis (Barbatti badi sabji); Deep-fried stuffed hot green chiles (Hari mirch bhaji); Homemade yogurt (Dahi); Cucumber and coconut in dill yogurt-cream (Kheera nariyal raita); Toasted fresh coconut and tomato chutney (Nariyal dahi chatni); Fresh coconut and tamarind chutney with fresh coriander (Nariyal imli chatni); Delicate rice and urad dal dosa (Sada dosa); Rice and urad dal iddli (Sada iddli); Savory urad dal doughnuts (Medu urad bada / Medu vadai)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute yellow split peas for toovar dal, jaggery for raw sugar, vegetable oil for ghee, and coriander leaves for parsley. See recipe for a variation.

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