Sambar in instant pot without Tamarind
A traditional spicy curry made with a mix of lentils , vegetables and spices.
Servings 4
Calories 134kcal
Equipment
- 1 Instant pot / Pressure cooker
- 1 Pan
Ingredients
To pressure cook :
- 2 tbsp Toor dal
- 1 tbsp Channa dal
- 1 pinch Turmeric powder
- 1/2 Green chili
Spice powders
- 1 tsp Coriander powder
- 1 tsp Paprika powder Use chili powder as per tolerance
- 1/2 tsp Turmeric powder
- Salt to taste
- 1 heaped tsp Sambar powder
- 1/2 tsp Asafoetida
- 1/2 tsp Fenugreek powder
Vegetables used
- 5 pieces Pumpkin cut into cubes
- 5-6 pieces Drumstick 2 inch long pieces
- 1/2 of 1 Eggplant cut into large cubes
- a small piece Ash gourd (Kumbalanga) 5 pieces of 1 inch thickness(cut into cubes)
- 10 pieces Cluster beans (Kothavarakka) each cut into 3
- 1 Tomato
Other ingredients :
- 2-3 tsp Sesame oil
- 1 tsp Mustard seeds
- 2 Whole red chili
- 1/2 tsp Cumin seeds
- 1/4 tsp Fenugreek seeds
- 4 Small onion cut into 4
- 2 sprigs Curry leaves
- few sprigs Coriander leaves chopped roughly
- 3/4 tsp Tomato paste
Instructions
- Pressure cook both the dals together adding turmeric, 1/2 green chili and the pumpkin pieces adding 1/2 cup water in Instant pot for 10 minutes. After 10 minutes of Natural pressure release open, stir and mash everything except the green chili.
- Heat sesame oil in a pan add mustard seeds when it splutters add cumin seeds fenugreek seeds then add the small onion cut into 4 give it a few minutes to give a nice aroma then add the eggplant toss for a few minutes then add paprika, turmeric, coriander, sambar powder and salt. Sauté on low heat for a few minutes then add in other vegetables like cluster beans, drumstick, ash gourd and finally tomato.
- Saute the veggies for a few minutes add into the cooked dal. Then add 1 cup water to the pan itself allow it to boil then add along with veggies add tomato paste a hint of asafetida, coriander leaves stir well . Pressure cook for 5 minutes. (Or less as per your preference of veggie softness) this is pretty soft.
- Natural pressure release for 5 minutes then open and stir gently. Add the rest of coriander leaves, curry leaves and fenugreek powder and a hint of asafetida powder on top. Close and keep aside for few minutes. Allow the flavors to mingle. Stir once gently before serving
- Serve warm sambar along with rice , idly or dosa.CONSISTENCY : Slightly thick yet easily pourable consistency.
Video
Notes
Make sure to use the right size instant pot to avoid spewing liquid when the pressure is formed. It is best to fill only to 1/2 or max to 2/3 rd only.
Make sure spices are not burnt while sautéing because the flavors of the curry heavily depends on the spice taste.
Do not cook the veggies for long as it will turn mushy.
Remove the sambar once cooked and keep in another stainless steel or glass container as the acid in the curry starts reacting with the container.