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Pressure Cooker Sambar (Indian Lentil Curry)

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"An absolutely yummy, heart-friendly version of sambar (sambhar), an Indian lentil curry that contains a lot of fiber and very little oil, made in the pressure cooker. Serve hot with steamed rice."
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Ingredients

50 m servings 238
Original recipe yields 4 servings

Directions

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  1. Combine 4 cups water, lentils, eggplant, turmeric, and salt in a pressure cooker. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 3 minutes and remove from heat. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
  2. Add remaining 2 1/2 cups water, tamarind paste, and chile powder to the pressure cooker. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Remove from heat. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
  3. Combine oil, dried chile, curry leaves, cumin seeds, mustard seeds, and asafoetida powder in a small saucepan over low heat. Cook until spices begin to sputter a bit, about 1 minute. Transfer spice mixture to the pressure cooker with the lentils. Season with salt.

Footnotes

  • Cook's Note:
  • Use vegetables of your choice.

Nutrition Facts


Per Serving: 238 calories; 2.4 41 14.8 0 47 Full nutrition

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