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

Ingredients

• 1 tablespoon vegetable oil
• ½ teaspoon water
• 2 cups water
• salt to taste
• ½ teaspoon ground turmeric
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon brown sugar
• ½ cup sliced green bell pepper
• 1 teaspoon cumin seeds
• ½ teaspoon chili powder (Optional)
• ½ cup sliced carrot
• 1 pinch asafoetida powder (Optional)
• ½ cup sliced cabbage
• ½ cup fresh green beans, trimmed
• ½ cup yellow split peas (tuvar dal)
• 1 tablespoon ground coriander (Optional)
• 2 teaspoons sambar powder
• ½ teaspoon mustard seed (Optional)
• 2 tablespoons fresh grated coconut
• 2 teaspoons tamarind pulp

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.