Sambar Spicy Indian Curry Food
SAMBAR - SPICY INDIAN CURRY
Indian curry recipe with loads of vegetables and great taste. Goes great with just plain rice or any Indian bread!!!
Provided by SK
Categories World Cuisine Recipes Asian Indian
Time 55m
Yield 4
Number Of Ingredients 20
Steps:
- 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.
- Mix ground coriander, sambar powder, chili powder, and 1/2 teaspoon water in a bowl to create a paste.
- 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.
- Mix cilantro, coconut, tamarind pulp, brown sugar, and salt into vegetable mixture. Simmer for 10 to 15 minutes more.
Nutrition Facts : Calories 175.1 calories, Carbohydrate 25.9 g, Fat 5.1 g, Fiber 2.8 g, Protein 8.2 g, SaturatedFat 1.4 g, Sodium 81.4 mg, Sugar 3.7 g
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- While the dal cooks, make the sambar powder. Dry roast red chilies, urad dal and chana dal until golden & crunchy. Add coriander seeds & fry till aromatic. Remove to a plate.
- Heat 1 tsp oil in a pot. Saute onions for 1 minute. Add all the veggies & saute for 2 mins. This saute step can be skipped but sometimes onions, tomatoes and chilli powder don't smell good when boiled without sautéing.
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- Wash ½ cup tuvar dal and add it to a pressure cooker along with 2 cups of water, salt to taste, and ½ tsp turmeric powder. Close the lid.
- Cook for one whistle on high heat. Then reduce the heat to low and cook for 8-10 minutes. Remove the cooker from heat and let the steam release naturally.
- Open the lid and add tamarind paste (or tamarind water) to the cooker. Mix well using a wire whisk. Traditionally a wooden masher was used to mix the dal. Set the cooked dal aside.
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Main ingredients Tamarind broth, lentils, vegetablesRegion or state South India, Sri Lanka, …Place of origin South AsiaType Spiced curry stew
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