Sambhar Lentils With Tamarind Paste

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Sambhar Lentils With Tamarind Paste
cuisine icon Cuisine
cuisine icon Course
cuisine icon Difficulty
cuisine icon Duration
cuisine icon Cooking Technique

prep icon Prep Time
30 min
cook icon Cook Time
25 min

serving icon Servings
4 servings
Ingredients
  • 1/2 cup toor dal
  • 2 1/2 cups Water
  • 1 cup drained canned diced tomatoes
  • 1 yellow onion
  • 4 1/2 tsp sugar
  • 1 tsp salt
  • 1 tsp ground turmeric
  • 1/2 - 1 tsp cayenne pepper
  • 1/2 cup Sambhar Spice Mix
  • 2 cups Water
  • 1/2 cup frozen pearl onions
  • 1/2 cup cut frozen green beans
  • 1 tbsp tamarind concentrate
  • 1 tbsp ghee
  • 1 tsp mustard seeds
  • 2 dried red chiles
  • 4 - 5 fresh curry leaves
  • 2 tbsp finely chopped fresh cilantro
Instructions
  • For the first cooking cycle:< In the Instant Pot, combine the toor dal, water, tomatoes, onion, sugar, salt, turmeric, cayenne, and spice mix. Stir to combine.
  • Secure the lid on the pot. Close the pressure-release valve. Select MANUAL or PRESSURE COOK and set the pot at HIGH pressure for 10 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure. Using an immersion blender, puree the mixture directly in the pot until smooth.
  • For the second cooking cycle: Add the water, pearl onions, green beans, and tamarind concentrate to the pot.Secure the lid on the pot. Close the pressure-release valve. Select MANUAL or PRESSURE COOK and set the pot at HIGH pressure for 2 minutes. At the end of the cooking time, quick release the pressure.
  • For the tadka: In a small skillet, melt the ghee over medium-high heat. Add the mustard seeds, chiles, and curry leaves. Stand back and allow the mustard seeds to sizzle and spatter for about 30 seconds. Pour the hot flavored ghee into the sambhar and mix well.Divide sambhar among four serving bowls and garnish with cilantro.
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