Sambar

INGREDIENTS

  • ¾ cup toor or masoor daal (lentils)

  • 3 tbsp oil (divided into 1 and 2)

  • ½ onion, roughly chopped

  • 3 thai chilies, stems chopped off and slit (don’t cut them up)

  • 2 roma tomatoes, chopped, ~¾ inch cubes

  • 2 medium zucchini, chopped, ~¾ inch cubes (you could use laukhi or eggplant too)

  • 2 medium carrots, chopped

  • 2 tsp salt

  • 2 tsp haldi (turmeric powder)

  • 1 tsp mirch (chili powder)

  • 1 tbsp dhanya powder (coriander powder)

  • 2 ½ tbsp sambar powder (I like the brand: Eastern)

  • 4 cups water

  • 1 tbsp imli (tamarind) concentrate

  • 1 tsp mustard seeds

  • 1 tsp whole zira (cumin seeds)

  • 5-10 curry leaves

INSTRUCTIONS

  1. Soak daal in water.

  2. Turn instant pot on sauté mode. Add 1 tbsp of oil. Once hot, add onions and chilies.

  3. Sauté until onions are translucent.

  4. Add carrots, zucchini, and tomatoes (or whatever vegetables you choose to use) and sauté for 2-3 minutes.

  5. Add salt, haldi, mirch, dhanya powder, and sambar powder. Stir well.

  6. Add soaked dal with the water it is soaking in. Add ~4 more cups of water.

  7. Add imli concentrate.

  8. Turn off sauté mode, put on lid, turn on manual mode and cook for 12 minutes at high pressure.

  9. Use natural release or quick release.

  10. In a separate small saucepan, heat up 2 tbsp oil. Once heated, add mustard seeds and zira until you heard the spices pop. Immediately add 5-10 curry leaves and remove from heat to avoid burning.

  11. Pour into sambar. Serve warm with dosas!