| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Servings |
servings
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Ingredients
Cook the following 3 ingredients together
- 5oz/140g toor dal wash in water 3 times and drain
- 1/4 tsp Coarse Salt
- 1/4 tsp ground turmeric
- 2cups/ 500ml water to cook toor dal
Ingredients to add to cooked dal
- 1 medium tomato sliced thick
- 1 medium red onion sliced thick
- 1 medium carrot peeled and cut into 1 inch pieces
- 1 medium potato peeled and cut into 1 inch pieces
- 1 cup bottle gourd or any melon peeled and cut into 1 inch pieces
- 1 cup long green beans or another bean cut into 2 inch pieces
- 8 pieces frozen or fresh drumstick
- 2 tbsp sambar powder use 1.5 tbsp if your sambar powder is very spicy
- red chile powder optional - add if your sambar powder needs heat
- 1.5 tsp Coarse Salt
Tempering
- 3 tbsp coconut oil
- 1 tbsp black mustard seeds
- 2 dried red chiles
- 1 or 2 sprigs curry leaves
- 1/2 tsp ground turmeric
- 1 tbsp ground coriander
- 1/2 tsp powdered hing or asafoetida
Other Ingredients
- 1 tbsp tamarind soaked in boiling water
- 1/2 tsp jaggery or brown sugar use more if you need to balance the sourness
Ingredients
Cook the following 3 ingredients together
Ingredients to add to cooked dal
Tempering
Other Ingredients
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Instructions
- Put the drained toor dal into the Instant pot, ground turmeric, coarse salt and water. Put the lid on. Turn the handle to sealing. Press pressure cook or manual (whichever button is on your unit) and set the time to 10 minutes. After the cycle is finished, turn the unit off and let the steam release naturally.
- Open the lid and the dal should be soft and cooked well. Add all the vegetables and 2 cups of water. Add salt and sambar powder. Mix well. Put the lid on, the handle should be turned to sealing. Press pressure cook or manual and set the time to 5 mins. After the cycle ends, turn the unit off, wait 8 minutes and release the pressure.
- Turn the unit back on to the saute function or pressure cook, either should work. Taste and add salt if you need to. Mash the soaked tamarind in the water with a spoon. Add 2 tbsps of the tamarind water to the pot. Taste and add more if you need to. Add 1/2 tsp to 1 tsp of jaggery or brown sugar.
- Heat up a pan and add coconut oil. When it’s hot, add the mustard seeds. When they pop, add the red chiles, then the curry leaves. Turn the heat off, add the hing, turmeric and ground coriander. Mix for a minute. Add this to the sambar. Take some of the liquid and get all the seasonings from the pot. Our sambar is ready. Turn the unit off.
- I cover the pot and leave it for an hour or two. Sambar gets thicker as it sits and tastes better the longer it sits. You can of course eat it right away. The sambar will last in the fridge about 5 days.
Recipe Notes
I tried this yesterday and it was really good. Thanks for sharing.
Glad you liked it 🙂
Awesome and yummy
Glad you like it 🙂