Pressure Cooker Sambar (Indian Lentil Curry)

An absolutely yummy, heart-friendly version of sambar (sambhar), an Indian lentil curry that contains a lot of fiber and very little oil, made in the pressure cooker. Serve hot with steamed rice.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 238 Calories

Ingredients

• salt to taste
• 1 pinch asafoetida powder
• 1 teaspoon turmeric powder
• 1 teaspoon mustard seeds
• 1 teaspoon vegetable oil, or as needed
• 1 tablespoon tamarind paste
• 1 teaspoon whole cumin seeds
• 6 ½ cups water, divided
• 1 cup yellow lentils (tur daal)
• 1 cup chopped eggplant
• 2 teaspoons ground red chile powder
• 1 whole dried red chile
• 4 curry leaves, or more to taste

Recipe Instructions

Step 1

Combine 4 cups water, lentils, eggplant, turmeric, and salt in a pressure cooker. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 3 minutes and remove from heat. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.

Step 2

Add remaining 2 1/2 cups water, tamarind paste, and chile powder to the pressure cooker. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Remove from heat. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.

Step 3

Combine oil, dried chile, curry leaves, cumin seeds, mustard seeds, and asafoetida powder in a small saucepan over low heat. Cook until spices begin to sputter a bit, about 1 minute. Transfer spice mixture to the pressure cooker with the lentils. Season with salt.