Sambar
mrbutler
May 7, 2022
super easy
No Reviews
Ingredients
Adjust Servings
| 3 tsp oil | |
| 1 tsp black mustard seeds | |
| 2 dried red chillies | |
| a few curry leaves | |
| ½ tsp turmeric powder | |
| 1 tsp coriander powder | |
| ½ tsp asafoetida | |
| 150g toor dal | |
| 1 medium potato, sliced | |
| 1 medium melon, sliced | |
| 1 medium tomato, sliced | |
| 1 medium onion, sliced | |
| 1 medium carrot, chopped | |
| 1 cup green beans, chopped | |
| 8 pieces drumstick | |
| 1.5 – 2 tsp sambar powder | |
| red chilli powder (optional) | |
| 1.5 tsp salt | |
| 1 tsp tamarind water | |
| ½ tsp jaggery or brown sugar | |
| 500ml water | |
| salt to taste |
Directions
1.
Rise the toor dal well under running tap water and keep it aside.
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2.
Press the Sauté button and wait for 30 seconds for the inner cooking pot to heat up.
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3.
Pour oïl into the inner cooking pot and wait for a few seconds. Add mustard seeds and let them splutter.
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4.
Add dried red chilli, curry leaves and tomatoes.
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5.
Add the cut veggies (potatoes, carrots, beans, melon, drumstick), sauté for a few seconds. Add turmeric powder, coriander powder and sambar powder. Sauté until raw smell completely goes off.
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6.
Add the rinsed toor dal and mix well. Add 3 cups of water along with tamarind juice and salt to taste. Now press Cancel button to stop sauté.
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7.
Place the closing lid over the top. Turn and place the pointer in Close Position. Ensure the lid is firmly closed and Pressure release button should be in Down Position.
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8.
Press the “Curry / Gravy” mode in the Cooker.
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9.
After Pre-Cooking is done, the cooking countdown will appear. After cooking, it stops with a beep sound and automatically switches to ''Keep Warm mode''. Press Cancel button if warming is not required.
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10.
Wait for 10 minutes to get Natural Pressure Release. It can be released manually by pulling Up the pressure release button.
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11.
Serve hot Sambar, adding a few drops of ghee and topping with coriander leaves; tastes best with Idly/Dosa/Rice.
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