Sambhar Lentils With Tamarind Paste

By: Urvashi Pitre

Sambhar Lentils With Tamarind Paste
The original recipe for this dish came to me from my friend Shubha Iyengar. Her family has been making it for generations for the temple where her maternal grandfather served as a priest. She was generous enough to coach me through making my own sambhar spice blend and then tolerated my tinkering with her recipe as I searched for ways to make it more efficient. You’re the lucky recipient of all this work, so I hope you enjoy this—along with lots of rice and ghee.
cuisine icon Cuisine
Indian
cuisine icon Course
Dinner
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Gluten Free, Vegetarian
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
30-60 min, 4 servings, cayenne pepper, contributed, cook 25 min, cut frozen green beans, dinner, drained canned diced tomatoes, dried red chiles, easy, finely chopped fresh cilantro, fresh curry leaves, frozen pearl onions, ghee, gluten free, ground turmeric, indian, mustard seeds, prep 30 min, pressure cook, salt, sambhar spice mix, sugar, tamarind concentrate, toor dal, Urvashi Pitre, vegetarian, water, yellow onion

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.
Notes
  • Sambhar Spice Mix
    Makes about 1/2 cup
    This is Shubha’s family recipe for a simple sambhar blend. Most families buy this spice mix, but I prefer making my own blends. If you have allergies, it’s often just safer to use homemade spice mixes. Use this for Sambhar Lentils with Tamarind Paste or Spicy Vegetable Soup, as well as other creative uses you’ll think of as you get familiar with it.
  • TOTAL TIME: 10 minutes
    Dietary Considerations: Suitable for all diets
  • 2 tbsp unsweetened shredded coconut
    1 tbsp chana dal (split brown chickpeas)
    1 tbsp urad dal (split black lentils)
    1 tsp cumin seeds
    1/2 tsp whole black peppercorns
    1/4 tsp fenugreek seeds
    5 to 10 fresh curry leaves
    2 to 5 dried red chiles
  • In a small dry skillet, combine all the ingredients. Toast over medium-high heat, stirring occasionally, until the coconut starts to brown on the edges, about 5 minutes. Transfer to a plate and allow to cool completely.
    When the spices are cool, transfer to a clean coffee grinder or spice grinder and grind to a fine consistency.
    Store in an airtight container in a cool, dry place for up to a month. Shake or stir before using.
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