Sambar - Spicy Indian Curry

Sambar - Spicy Indian Curry

This fragrant vegetarian Indian dish comes together quickly with the help of a pressure cooker. Try this versatile main course with your favorite vegetables, including cauliflower and peas.

Preparation Time
30 mins
Cooking Time
25 mins
Total Time
55 mins
Calories
175 Calories

Recipe Instructions

Step 1
Place 2 cups water, cabbage, carrot, green beans, bell pepper, and yellow split peas in a pressure cooker; lock lid. Bring cooker up to pressure and cook until peas are tender, 6 to 8 minutes. If your pressure cooker does not have a quick-release function, reduce cooking times slightly as food will continue to cook while pressure releases slowly. Drain and reserve excess liquid; set vegetables aside.
Step 2
Mix ground coriander, sambar powder, chili powder, and 1/2 teaspoon water in a bowl to create a paste.
Step 3
Heat vegetable oil in a skillet over medium-high heat; cook and stir cumin seeds and mustard seeds until seeds sputter, about 1 minute; add asafoetida powder. Stir in the sambar paste; cook and stir until thickened, about 1 minute. Season with turmeric, and stir in vegetables. If vegetable mixture is too thick, stir in reserved cooking liquid.
Step 4
Mix cilantro, coconut, tamarind pulp, brown sugar, and salt into vegetable mixture. Simmer for 10 to 15 minutes more.

Ingredients

  • 1 tablespoon vegetable oil
  • 2 cups water
  • salt to taste
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon brown sugar
  • 1 pinch asafoetida powder
  • 1 teaspoon cumin seeds
  • 1 tablespoon ground coriander
  • 2 teaspoons sambar powder
  • 2 tablespoons fresh grated coconut
  • 2 teaspoons tamarind pulp
  • 0.5 teaspoon ground turmeric
  • 0.5 teaspoon chili powder
  • 0.5 cup sliced green bell pepper
  • 0.5 teaspoon mustard seed
  • 0.5 teaspoon water
  • 0.5 cup sliced carrot
  • 0.5 cup sliced cabbage
  • 0.5 cup fresh green beans, trimmed
  • 0.5 cup yellow split peas (tuvar dal)

Categories

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