Sambar
- Level: Easy
- Total: 1 hr
- Active: 35 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 89
- Total Fat
- 4 g
- Saturated Fat
- 0 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 264 mg
- Level: Easy
- Total: 1 hr
- Active: 35 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 89
- Total Fat
- 4 g
- Saturated Fat
- 0 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 264 mg
Ingredients
Directions
Special equipment:
a 6-quart Instant Pot® multi-cooker- Place the drained lentils in a 6-quart Instant Pot®. Add 3 cups water, the turmeric and 1 teaspoon salt. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on normal pressure for 5 minutes (see Cook’s Note).
- Meanwhile, heat the ghee in a medium skillet or saucepan over medium-high heat. Once the oil is hot, add the mustard seeds (they should crackle immediately). Add the curry leaves and asafetida (the oil may sputter) and cook until the curry leaves turn crisp and bright green, about 15 seconds. Remove approximately half the curry leaves and save for garnish.
- Add the onions and cook, stirring occasionally, until the onions soften a little, about 2 minutes.
- Add the sambar masala and 1/2 teaspoon salt and cook, stirring often, until the raw smell goes away, 1 to 3 minutes. Add the crushed tomatoes, bring to a simmer and cook for 4 minutes.
- The pressure-cook cycle should be complete by now. Follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Use a whisk or stick blender to churn the dal so the texture becomes more even. (In India we use a wooden dal ghutni for this.)
- Add the onion-tomato mixture to the cooked lentils along with the chopped vegetables, drumsticks, 1/4 teaspoon salt and the tamarind paste. Add 1 cup of water and mix well.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on low pressure for 6 minutes.
- After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid and stir until evenly mixed. It should have a consistency about like tomato soup, although how thick you want it may depend on what you serve it with or your preference: If it’s too thin, set the instant pot to sauté and cook for a few minutes, stirring occasionally, until thickened; if too thick stir in some water.
- Taste and season with salt if needed. Garnish with the reserved curry leaves and serve hot. You can make this dish up 3 to 4 days in advance and reheat it. Just check the consistency; you might have to add some water.
Cook’s Note
I like using zucchini and sweet potato. Sweet potato in particular lends a nice touch of additional sweetness to the sambar. Drumstick pods (sometimes called moringa) are long, slender, mossy green pods with ridges, about 10 to 15 inches long that hang from the moringa tree. You can sometimes find them fresh in stores specializing in Indian ingredients, or you can get a bag of frozen cut drumsticks. Only the flesh and seeds of the pod are edible. They’re great fun to eat: You just suck on a pod, as you might a marrow bone, and throw out the skin. They’re optional in this recipe but I highly recommend them. Settings may vary on your Instant Pot® depending on the model. Please refer to the manufacturer’s guide.
