Log in
20-Minute Mixed Vegetable Sambar with Tamarind Extract – Easy Pressure Cooker
Dolce Flav
4
10 minutes
10 minutes
Tamarind
Cook toor dal until soft, add a colorful mix of vegetables, then pour in ½ cup tamarind extract with sambar powder and spices for authentic tang. Pressure-cook briefly so the veggies turn tender but vibrant, finish with a sizzling mustard–curry leaf tempering, and serve hot with steamed rice, idli, or dosa. Adapted from a high-ranking Hebbar’s Kitchen recipe that explicitly lists tamarind extract and provides the prep/cook times and yield.
Ingredients
blank
½ cup toor dal, rinsed
¼ tsp turmeric + ½ tsp turmeric
1 tsp oil
1½ cups water
½ onion, petals
1 tomato, cubed
1 carrot, chopped
5 green beans, chopped
1 small potato, cubed
A few drumstick (moringa) pieces
2 small brinjal/eggplant, chopped
A few curry leaves
1 green chili, slit
2½ cups water
½ cup tamarind extract
2 tbsp sambar powder
1 tsp jaggery
1 tsp salt
blank
2 tsp oil
1 tsp mustard seeds
1 tsp urad dal
2 dried red chilies, broken
Pinch of asafoetida (hing)
A few curry leaves
Directions
Pressure-cook the dal: Add toor dal, ¼ tsp turmeric, 1 tsp oil, and 1½ cups water to a pressure cooker; cook until soft (about 5 whistles). Whisk to a smooth, creamy base.
Add vegetables & simmer: Stir in onion, tomato, carrot, beans, potato, drumstick, brinjal, curry leaves, and green chili with 2½ cups water; bring to a boil.
Flavor with tamarind extract: Pour in ½ cup tamarind extract, sambar powder, jaggery, ½ tsp turmeric, and salt; mix well.
Cook to tender perfection: Pressure-cook for 1 whistle so vegetables turn tender and the dal infuses with tangy spices.
Finish with tempering: Heat oil; splutter mustard seeds, add urad dal, dried chilies, a pinch of hing, and curry leaves. Pour over the hot sambar, stir, and serve immediately with rice, idli, or dosa.