Recipe Collection
Veg
On
Servings
4
Hours
40.00
Ingredients
- 1 cup Toor/Arhar Dal, soaked for 1 hour
- 2 tbsp Oil
- ½ tsp Turmeric Powder
- ½ tsp Red Chilli Powder
- ½ tsp Dehgi Mirch Powder
- 2½ tbsp Sambar Powder
- 1 tsp Mustard Seeds
- 12-15 Curry Leaves
- 2-3 Green Chillies, slit
- 1 Onion, thinly sliced
- 1 cup Mix Vegetables (Green Beans, Brinjal, Carrot, White Gourd and 1 Drumstick - cut into 1” pieces)
- 4 Tomatoes, pureed
- 1 tbsp Tamarind pulp dissolved in water
- ½ tsp Jaggery (Gur)
- Pinch of Asafoetida (Hing)
- Salt to taste
Preparations
- Dissolve sambar powder, haldi powder and both kinds of red chilli powder in ¼ cup water and keep aside.
- Set the USHA Electric Pressure Cooker on DAL mode.
- Heat oil in the Pressure Cooker. Add mustard seeds and curry leaves till they splutter.
- Add asafetida and onions, and sauté until the onions are translucent.
- Stir in the mixed vegetables and sauté. Add tomato puree and gur and cook for 2-3 minutes till the tomatoes are cooked and soft.
- Add the dissolved masala and 2 cups of water. Close the lid and let the sambar cook under pressure, till the EPC knob reaches KEEP WARM mode.
- Turn off the EPC and let the pressure drop by itself.
- Garnish with fresh curry leaves and coriander.
- Serve hot with rice.
Gallery Recipe
Cooking Tip
Ghee can be used for tempering instead of oil.
Recipe Short Description
Tomato Sambar is a spicy and tangy South Indian dish that goes great with idli, dosa or rice.
Recipe Our Collection
Recipe Name
Tomato Sambar
Recipe Difficulty
Low
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