Skip to main content New this month
Get the Allrecipes magazine

Sambar - Spicy Indian Curry

Rated as 4 out of 5 Stars

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

Ingredients

55 m servings 175 cals
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.

Nutrition Facts


Per Serving: 175 calories; 5.1 g fat; 25.9 g carbohydrates; 8.2 g protein; 0 mg cholesterol; 81 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 1
Most helpful
Most positive
Least positive
Newest

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...