Sambar - Spicy Indian Curry
Description
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.
Ingredients
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2 cups water
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1/2 cup sliced cabbage
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1/2 cup sliced carrot
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1/2 cup fresh green beans, trimmed
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1/2 cup sliced green bell pepper
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1/2 cup yellow split peas (tuvar dal)
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1 tablespoon ground coriander
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2 teaspoons sambar powder
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1/2 teaspoon chili powder
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1/2 teaspoon water
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1 tablespoon vegetable oil
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1 teaspoon cumin seeds
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1/2 teaspoon mustard seed
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1 pinch asafoetida powder
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1/2 teaspoon ground turmeric
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2 tablespoons chopped fresh cilantro
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2 tablespoons fresh grated coconut
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2 teaspoons tamarind pulp
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1 teaspoon brown sugar
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salt to taste
Directions
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.
2
Mix ground coriander, sambar powder, chili powder, and 1/2 teaspoon water in a bowl to create a paste.
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.
4
Mix cilantro, coconut, tamarind pulp, brown sugar, and salt into vegetable mixture. Simmer for 10 to 15 minutes more.