Sambar - Spicy Indian Curry

Ingredients

• Servings: 4
• 2 cups water
• 1/2 cup sliced cabbage
• 1/2 cup sliced carrot
• 1/2 cup fresh green beans, trimmed
• 1/2 cup sliced green bell pepper
• 1/2 cup yellow split peas (tuvar dal)
• 1 tablespoon ground coriander (optional)
• 2 teaspoons sambar powder
• 1/2 teaspoon chili powder (optional)
• 1/2 teaspoon water
• 1 tablespoon vegetable oil
• 1 teaspoon cumin seeds
• 1/2 teaspoon mustard seed (optional)
• 1 pinch asafoetida powder (optional)
• 1/2 teaspoon ground turmeric
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons fresh grated coconut
• 2 teaspoons tamarind pulp
• 1 teaspoon brown sugar
• salt to taste

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 55 mins


• 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.
• mix ground coriander, sambar powder, chili powder, and 1/2 teaspoon water in a bowl to create a paste.
• 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.
• mix cilantro, coconut, tamarind pulp, brown sugar, and salt into vegetable mixture. simmer for 10 to 15 minutes more.