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Lentil curry Buns( Sambhar buns)

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Delicious savory and spicy lentil curry buns (sambhar buns) made with leftover lentil curry. So easy and great as a snack or with meals.Vegan Recipe.Jump to Recipe

Delicious savory and spicy lentil curry buns (sambhar buns) made with leftover lentil curry. So easy and great as a snack or with meals.Vegan Recipe#veganricha #vegan.

What do you do when you have a good amount of Sambhar/Sambar(Split Pigeon Pea stew) left.. You or I make a bread bun out of it and come up with savory and spicy buns!

 

Sambar is a Lentil stew from South India, served as an accompaniment with steamed rice cakes “idli” or lentil crepes “dosa”. recipe here http://beyondcurries.blogspot.com/2009/04/idli-sambar-spicy-lentil-vegetable.html Or http://cooking4allseasons.blogspot.com/2008/02/idli-with-vengaya-sambar.html
 
 
 
Two lentil curry buns on a work surface
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5 from 1 vote

Lentil Curry Buns (Sambhar Buns)

Delicious savory and spicy lentil curry buns (sambhar buns) made with leftover lentil curry. So easy and great as a snack or with meals.Vegan Recipe.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Bread
Cuisine: Vegan
Keyword: leftovers recipe, lentil bread, vegan buns
Servings: 8 people
Calories: 209kcal
Author: Vegan Richa

Ingredients

  • 2 cups (250 g) bread flour
  • 1 cup (120 g) whole wheat flour
  • 1/4 cup (2.2 oz) warm water
  • 2 teaspoons quick rising yeast
  • 2 cups (385 g) thick lentil curry (sambhar) blended to puree
  • 3/4 teaspoon (0.75 teaspoon) salt
  • 1 teaspoon sugar
  • 1/2 teaspoon (0.5 teaspoon) black pepper
  • 1 teaspoon flax seeds
  • 1/2 cup (8 g) finely chopped cilantro leaves
  • 1 tablespoon (1 Tablespoon) oil

Instructions

  • Let the yeast sit in a quarter cup of warm water + 1 teaspoon sugar for 10 minutes or until frothy.
  • Grease the stand mixer bowl lightly. In the stand mixer bowl , add in the flours, salt and pepper and give it a quick mix.
  • Add in the lentil curry(sambhar), cilantro leaves, oil and the yeast mixture and give them a quick mix with a spatula.
  • Knead the dough for 2 minutes using the dough hook.
  • Scrape sides and knead again for 2 minutes. If mixing by hand, keep kneading till a nice soft and not very sticky dough is formed. The sambhar will make the dough generally stickier than normal bread dough and will also give the baked bun a very soft and moist texture.
  • Knead in batched of 2 minutes with intermittent scraping till a soft dough is formed.
  • Coat a bowl with oil and keep the dough in it , covered with a plastic wrap for rising.
  • Let it rise for an hour. Punch it down and make small balls.
  • Use the boule technique for a tighter crust and for the buns to rise more vertically ( pull dough gently using both hands in opp direction and tuck it in. Repeat 2-4 times to cover the circumference of the ball)
  • Place buns an inch apart on a greased baking sheet. I got 8 big buns.
  • Brush water on the buns and stick some flax seeds on them.
  • Let rise covered by a towel for half an hour.
  • Bake at 360 degrees F for 20 minutes. Times may very depending on the oven and amount and thickness of sambhar etc.
  • Cool on wire rack for half an hour before munching on these savory buns with some garlicky olive oil or coconut chutney!. I also used them as burger buns with a veggie patty!

Notes

  • Nutritional value is based on 1 serving
  • Total time does not include 1.5 hours proving time.

Nutrition

Nutrition Facts
Lentil Curry Buns (Sambhar Buns)
Amount Per Serving
Calories 209 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 222mg10%
Potassium 119mg3%
Carbohydrates 37g12%
Fiber 5g21%
Protein 7g14%
Vitamin A 70IU1%
Vitamin C 0.2mg0%
Calcium 10mg1%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
 
 


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  2. These actually turned out well for me! I wasn’t good at making dough things but your recipes are easy enough to follow that I succeed 🙂
    I’ve been trying to make most if not all your recipes from your blog from the very beginning of the list. Awesome recipes!

    Reply

  3. 5 stars
    Awesome idea. I didn’t even bother to puree the sambar since the vegetables were cooked so soft anyway and I figured everything would get broken down enough while kneading. I used all wholewheat flour too. Turned out just like you said, soft, moist and very tasty. Yummy bread. I think it would be really nice with some soft and creamy cashew cheese and tomatoes. “Leftover” and “sambar” are not words that spend a lot of time together in my world but making a cup or so extra sambar just for this recipe is well worth it.

    Reply

    • wow. yeah. all these old recipes were so much more creative and fun 🙂 i dohave leftover sambhar coz theres always so much new food, and that is preferred for the day, so gotta spruce up the old food into newer things

      Reply

      • Yeaahhh, making something new out of it is a lot better than just making new food for everyone else and eating the old food myself XD

        I think your new recipes are at least as creative as the old ones! I don’t know how you manage to keep inventing new things. I’m so grateful to all the recipe writers constantly making life more delicious for all!

        Reply
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