This pressure cooker sambar is one of the easiest curries you can make in no time.
Toor dal – 1 cup
Turmeric powder – ½ tsp
Asafoetida – a small piece
Ladies finger, cut into 2 pieces – 6
Drumsticks, cut lengthwise – 2
Tomato, sliced – 1
Potato, carrot, pumpkin, ash gourd and cluster beans cut into pieces- 2 cups
Shallots/kunjulli – ¼ cup
Tamarind, gooseberry sized – soak in ½ cup of water
Instant sambar powder – 3 tbsp
Coriander powder – 1 tsp
Chilli powder – ½ to 1 tsp
Coconut oil – 2 tbsp
Mustard seeds – 1 tsp
Dry red chillies, slit – 2
Coriander leaves for garnishing
Pressure cook toor dal, turmeric powder and salt in 3 cups of water for 3 – 4 whistles. When the pressure releases, open the cooker. Add vegetables along with tamarind water. Cook for one whistle. Do not overcook.
Heat oil in a pan. Splutter mustard seeds, red chillies and curry leaves. Add sambar powder and red chilli powder soaked in little water. Saute on low flame for a minute. Pour this over the curry. Now bring the curry to a boil and switch off the stove.
Note:- Check consistency of sambar. Add little water if required for loose consistency.