Preparation Time: 10 mins
Cooking time: 20 mins
1) Soak dal in normal water for about 15 mins. This is usually not necessary if you are going
to pressure cook it. Soaking dal will save your cooking time when you cook dal in pan.
2) Soak tamarind in 1 cup of warm water for 10 mins. Do these two procedures before chopping
vegetables. So that when you are ready to turn heat on dal and tamarind paste would have soaked well.
3) Start preparing by chopping brinjals. If you need large chunks you can cut it into two halves.
Otherwise chop them into four pieces lengthwise. You need to right away immerse the chopped
Brinjals in cold water in order to prevent it from oxidizing. If the chopped brinjals or potatoes
are exposed to air it turns the colour to brown due to oxidization effect.
4) Peel the skin of pearl onion and keep aside. No need to chop them. We are going to add it wholly.
5) Chop the tomato into lengthy pieces, crush the garlic and slit the green chillies.
6) Now turn on the heat and place the pressure cooker
7) Pour in 2 cups of water and add the soaked toor dal (Split pigeon peas). To it add asafoetida,
¼ Tsp turmeric powder,crushed garlic, green chillies and ½ Tsp Vegetable oil. Close the cooker.
Bring to full pressure, reduce heat and cook for 5 mins. Let it cool naturally before opening the lid.
8) Meantime heat another pan and add oil.
9) When oil is hot add the pearl onion, sauté well.
10) After a minute add the chopped brinjal.
11) Stir fry them till the brinjal’s skin colour change to brown approximately 3-4 mins.At this stage
add the tomatoes. Now reduce the flame since we are going to to add the masalas.
12) Add remaining turmeric powder, salt, coriander powder and sambar powder. Stir well.
13) Now squeeze the tamarind and extract the water. Pour the tamarind water into the vegetable mixture.
14) Add one more cup of water and cook for about 10 mins closing the lid.
15) While the vegetables are cooking, open the lid of the cooker ( make sure pressure has been released fully)
and mix the dal mixture well with spatula or use any mashing tools and combine well.
16) Add the dal mixture to the vegetable and mix well. The consistency of the sambar at this stage should be
little watery. If it is very thick add some more water.
17) Cook for another 5 mins in medium flame.
18) Turn off the heat and add coriander leaves. Transfer to a bowl
19) For tadka place the tadka pan or any other normal pan on the heat.
20) Heat ½ Tbsp oil. Add mustard seeds. When it splutters add a pinch of asafoetida, fenugreek seeds,
curry leaves and red chillies respectively.
21) Pour this tadka on the sambar. Serve with steamed rice, idli or dosa.
- Adding oil to the dal before cooking will avoid the formation of excess froth.