Sambar (Split Pigeon Peas Lentil)
When I think of Sambar it gives me comfort. Literally it is a comfort food for me. There are about 100's of recipes of Sambar out there but as you know by now, I like the simplicity and ease of recipes so here it is presenting one of the simplest recipes of Sambar. It is popular in the Southern part of India, but the legend is Sambar originated in Maharashtra. It's believed Chatrapati Shivaji, a Maratha ruler's son was hungry one day and try to make daal for himself and he came up with this dish hence the name Sambar. I am just grateful to whoever came up with this dish as this is one of my favorite dishes. Accompanied with Dosa, idli, vada or plain rice is just heavenly.
Servings: 4 yield(s)
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Ingredients
  • 1/2 cup Toor Daal (Split pigeon peas lentil) (Washed )
  • 1 Drumstick (Peeled and cut (you can even get frozen))
  • 1 small Carrot (Peeled and cut in 2inches pieces)
  • 1 small Japanese eggplant (Cut in 2 inches pieces)
  • 2 small round Radishes (Cut in two)
  • 1/2 small Onion (Sliced or you can use the small boiled onions about 2)
  • 2 tsp Salt (As per your taste)
  • 1/2 tsp Turmeric powder
  • 2 tsp Sambar Powder
  • 1 tbsp Tamarind paste
  • 1 tsp Red Chili powder (As per your taste)
  • 3 cup Water
    • For the seasoning
  • 2 tbsp Ghee or oil
  • 1 tsp Mustard Seeds
  • 2 tsp Chana Dal
  • 1 tsp Urad Dal
  • 2 Dry Red Chillies
  • 10 or 12 Curry Leaves
Instructions
  1. Wash and cut the vegetables. You can use any vegetables that you have at home or even the frozen vegetables. The other vegetables that you can use in this dish is Okra, cauliflower, zucchini or the white radish.
  2. Add the vegetables and the washed daal to the instapot.
  3. To the Instapot add salt, turmeric, red chili powder and sambar powder.
  4. Add water and close the lid and set the Instapot on sealed pressure cooking for 10 minutes.
  5. In a pan add ghee and the mustard seeds.
  6. When the seeds start spluttering, turn down the heat to medium high and add the rest of the seasoning ingredients. Keep stirring and after a couple of minutes when the daal is a little brown, turn the heat off.
  7. When the pressure is released add the tamarind paste to the daal with the seasoning. Mix well.
  8. Serve with boiled rice.