Pressure Cooker Sambar (Indian Lentil Curry) recipe
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Ingredients
- 6 ½ cups water, divided 1 cup yellow lentils (tur daal) 1 cup chopped eggplant 1 teaspoon turmeric powder salt to taste 1 tablespoon tamarind paste 2 teaspoons ground red chile powder 1 teaspoon vegetable oil, or as needed 1 whole dried red chile 4 curry leaves, or more to taste 1 teaspoon whole cumin seeds 1 teaspoon mustard seeds 1 pinch asafoetida powder
Nutrition Info
- 237.6 caloriescarbohydrate: 41 gcholesterol: : -fat: 2.4 gfiber: 19.9 gprotein: 14.8 gsaturatedFat: 0.4 gservingSize: -sodium: 47.2 mgsugar: 3.7 gtransFat: : -unsaturatedFat: : -
Directions Pressure Cooker Sambar (Indian Lentil Curry)
Directions
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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.
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.
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.