- 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
- 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.
04/06/2018
recipepes.com
Sambar - Spicy ndian Curry, recipe
PT15M
PT1H
5
455 calories
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