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Sambar - Spicy Indian Curry

Sambar - Spicy Indian Curry

  • Prep

    30 m
  • Cook

    25 m
  • Ready In

    55 m
SK

SK

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

  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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

TaraR
1

TaraR

11/14/2012

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 few minutes, before adding the spices. (I didn't have sambar powder, so used garlic chili paste) Next I added the peas, and then some water. I let the mixture simmer for about 15 minutes. The peas still came out a little firm, so maybe I should have cooked them a bit while I was cooking the veggies. I served all over basmati rice. This recipe was OK, but it could have used a few more vegetables in my opinion.

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