Sambar - Spicy Indian Curry

1
SK 1

"Indian curry recipe with loads of vegetables and great taste. Goes great with just plain rice or any Indian bread!!!"

Ingredients

55 m servings 175 cals
Serving size has been adjusted!

Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 175 kcal
  • 9%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 25.9g
  • 8%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 178 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. Mix ground coriander, sambar powder, chili powder, and 1/2 teaspoon water in a bowl to create a paste.
  3. 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.
  4. Mix cilantro, coconut, tamarind pulp, brown sugar, and salt into vegetable mixture. Simmer for 10 to 15 minutes more.

Reviews

1

I don't have a pressure cooker so I had to modify this. I soaked the split peas in the refrigerator overnight to soften them. Then I stir fried the vegetables in a tablespoon of canola oil for a...