Pressure Cooker Sambar – Sambar appears to be a traditional side dish for idli, dosa or rice in the south Indian recipes. Usually sambar serves as a both normal and everyday cuisine in south Indian cuisine. Sambar is available in many different varieties and prepared in many different styles. This is one among them and is very simple to make which is blend of toor dal, vegetables with tamarind touch. It is very easy and produces very delicious sambar every single time. This is what I made for breakfast this morning and served with steaming idli’s.
Ingredients of Pressure Cooker Sambar:
- Toordal -1/2 cup
- Shallots -3
- Garlic -3
- Tomato -1 small size
- Carrot -1 small size
- Turmeric powder -1/4 tsp
- Tamarind -pea sized
- Sambar powder -2 tsp
- Coriander leaves – to garnish
- Oil + ghee -1 tbsp
- Mustard -1/4 tsp
- Pepper -7
- Jeera -1/4 tsp
- Dhania -1/4 tsp
- Asafoetida -a pinch
Method of Preparation of Pressure Cooker Sambar:
- Wash tamarind and soak to extract the juice.
- Pressure cookdal, chopped, carrot, shallots, garlic, tomato, turmeric powder, ghee and cook for 3 whistles.
- Once the pressure is down, smash with a ladle.
- Heat oil in a pan, add mustard, dhania, jeera, pepper, dry red chillies, curry leaves and add to the cooked dal.
- Add salt, sambar powder, tamarind water and let it to boil for about 10 minutes in low flame.
- Garnish with chopped coriander leaves and transfer to a serving bowl.
- Add a drop of castor oil (2 drops) when pressure cooking dal to get cooked faster. If you do not having the habit of using castor oil you can use 2 drops of ghee.
- You can use either of vegetables like carrot, brinjal, potato, radish, drumstick to prepare this sambar.
- This sambar serves to be a good side dish for rice, idli or dosa.