Pressure cooker Sambhar
Tiffin sambhar
Ingredients
Lentil mix
- 1/4 cup tur dal (Split pigeon pea, thuvaram parippu)
- 1 small green chill ( optional)
- 4-5 curry leaves
- salt to taste
- 1/4 tsp tumeric powder
- 2 tbsp sambhar powder
- 1 tsp jaggery (optional)
- 1 tamarind (1 small lime sized)
- 2 cups drinking water
Veggies
- 1 medium potato diced
- 1 medium carrot diced
- 1 large Tomato diced
- 4-5 shallots cleaned
for tempering
- 1 tsp ghee / clarified butter
- 1 tsp mustard seeds
- 1/4 tsp fenugreek seeds
- 1/8 tsp Asafoetida
- 1-2 dry red chillies
- 4-5 curryleaves
Instructions
- Wash, peel and dice the veggies
- Soak the tamarind in a cup of water and extract the pulp.
- Peel and wash the shallots and set aside.
- Wash the tur dal and add 1cup of water and set aside
- In a pressure cooker add the tsp of ghee, mustard seeds, fenugreek seeds, and saute well till the mustard splutters, add the asafoetida, curry leaves and red chillies and saute tll they turn crispy.
- Remove this and set aside in a bowl
- Now add the shallots and saute till they turn aromatic.
- Add the diced veggies and saute for two to three minutes.
- Add the turmeric, sambhar powder, green chillies, curry leaves and saute for a minute
- Add the tur dal, and tamarind extract.
- Add salt and jaggery and pressure cook for three whistles
- Once the pressure is released, open the pressure cooker and mix the sambhar.
- Add the reserved tempering and serve piping hot sambhar with your favorite idlies or rice.
Notes
Vary the veggies to radish, pumpkin, beans, celery, peas, snap peas or beetroot.
Nutrition
Calories: 119kcalCarbohydrates: 20gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 4mgSodium: 251mgPotassium: 449mgFiber: 4gSugar: 3g
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