Pregnancy Friendly Vegan Coconut Milk Sambar with Fresh Herbs
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Learn more →Ingredients
4 servings
For the dal
- 1 cup toor dal (split pigeon peas), rinsed
- 3 cups water
- ½ tsp ground turmeric
For the sambar
- 2 tbsp tamarind paste
- 1 cup water
- 1 medium tomato, roughly chopped
- 1 medium drumstick (moringa pod), cut into 2-inch pieces (optional)
- 1 cup eggplant, cut into 1-inch cubes
- 2 tbsp sambar powder
Ingredient noteSpice blends are fine during pregnancy in normal cooking amounts - this recipe uses about 1 1/2 tsp per serving. The caution applies to concentrated herbal oils and supplements, not everyday seasoning.
- 1 tsp salt, plus more to taste
- 1 can (13.5 oz) full-fat coconut milk
For the tempering
- 2 tbsp coconut oil
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- 2 dried red chiles
- 10 fresh curry leaves
- 1 small shallot, thinly sliced
For serving
- ¼ cup fresh cilantro, roughly chopped
Instructions
- 1
Combine the rinsed toor dal, 3 cups water, and turmeric in a large saucepan or Dutch oven. Bring to a boil over high heat, then reduce to a steady simmer, partially cover, and cook for 25–30 minutes, stirring occasionally, until the dal is completely soft and breaks apart easily when pressed against the side of the pot.
- 2
While the dal cooks, whisk the tamarind paste into 1 cup water until dissolved. Set aside.
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