A few months ago we were very busy getting ready to move. Sorting through things took most of my time and when it was time to put food on the table, I had no zest to prepare anything elaborate. I made this pressure cooker sambar to go with idli/ dosai/ rice or quinoa often. It was a breeze and I have been making this sambar since. Gone are the days when I made dhal separate and then added it to the veggie mix. This sambar works well with the following veggies: Onions, Bell Pepper, Drum Stick, Carrot, Potato, Egg Plant (these are the veggies that I have used in groups or individually). For those of you who have new born babies, work or otherwise generally not in the mood to cook, this one might be a saver. It is super easy and produces very delicious sambar every single time. This is what I made for breakfast this morning and served with steaming idli's.
Measuring Cups and Spoons
Onion - 1 medium size
Tomato - 1 wine ripe ( can use any kind)
Red Bell Pepper - 1
Curry Leaves - a few
Cilantro - 2 tbsp choped
Oil - 2 tsp
Mustard Seeds - 1 1/2 tsp
Methi Seeds - 1/2 tsp
Asafoetida - 1/2 tsp
Turmeric Powder - 1/2 tsp
Sambar Powder - 1 1/2 tsp ( add as per your taste)
Red Chillies - 1
Toor Dhal - 3/4 cup ( Tastes good with Moong Dhal too)
Water - 3 cups ( makes a thicker sambar)
Jaggery - a small bit
1. Heat your pressure cooker/ pan on medium high.
2. Prepare the veggies by cutting them into bigger chunks.
3. Add oil, asafoetida, mustard seeds, red chillies, methi seeds and when the mustard starts to pop add all the veggies and the curry leaves and give it a toss. Allow it to all cook for 2 minutes.
4. Add salt, turmeric powder, sambar powder and mix well. Allow it to blend well for 1 minute.
5. Add Toor dhal and mix it with the veggies and then add water. Cover and pressure cook on medium high for one whistle and then lower the heat to low and allow it to cook for 2 more whistles.Turn off the stove and remove the pressure pan from the stove.
6. Wait for the pressure to release. Open and mix gently the dhal and veggies ones.Add jaggery and mix. If you think it is thicker than you would like add 1/2 cup of water and mix well.
7. Garnish with cilantro and serve hot with idli, dosai, rice or quinoa.