It is a super simple sambar loaded with veggies and of course with the goodness of masoor dal. This is one of the easiest kuzhambu/sambhar which can be prepared during busy mornings or weekdays. As masoor dal gets cooked very fast, we can prepare this easily in the pressure cooker. It tastes exactly like toor dhal sambhar. Loaded with veggies, it’s a very healthy and light sambar. You can vary the veggies according to your taste. We all love this sambhar and it goes very well with rice, idli, and dosa too.
Masoor dal is the red split peas. But when cooked it turns yellow. As dal is our major protein source, I am using 1 cup for this sambar. Please adjust according to your taste preference. Here is a simple “One Pot – One Shot errrrrr multiple” (OPMS) pressure cooker sambar prepared with masoor dal.
Ingredients:
- Masoor dal – 1 cup
- Tomatoes (chopped) – 1
- Half of medium onion chopped
- Carrot chopped – 1/2 cup
- Zucchini chopped – 1/2 cup
- Drumstick – 5-6 pieces
- Sweet Potato – 1
- Tamarind paste – 1 tsp or 1 cup of juice extracted from small gooseberry sized tamarind
- Cilantro chopped – 1 tbsp
- Curry leaves – 1 strand
- Jaggery – 1 tsp
- Sambhar powder – 1 tbsp (heaped)
- Turmeric powder – 1/2 tsp
- Salt – 1.5 tsp (as per taste)
- Water – 2 cups
For tempering,
- Oil – 1 tbsp
- Hing – 1 tsp
- Mustard seeds – 1 tsp
- Methi seeds – 2 tsps
Steps:
- Wash the masoor dal and soak it in water till you chop the veggie. (about 10 to 15 mts)
- Heat the pressure cooker or pressure pan and add oil.
- Once the oil is hot, add mustard seeds, hing and methi seeds.
- As they start to splutter add onions.
- Saute till there are translucent and now add all the veggies including tomatoes.
- Add salt, turmeric powder, jaggery and the tamarind juice.
- Mix the sambhar powder in the 1/2 cup of water (so as to avoid lumps) and add it.
- Add remaining water and masoor dal.
- Pressure cook it for up to 4 whistles.
Let’s the pressure wean away and that’s it yummy sambar is ready.
Note:
- If you feel its too thick, add water to required consistency and let it boil for 5 minutes. If its too watery, add 2 tsps of rice flour in 1/2 cup of water and add it and let it boil so that sambhar becomes thick.
- Adjust salt, sambar powder and veggies according to your taste.
- Masoor dal - 1 cup
- Tomatoes chopped - 1
- Half of medium onion chopped
- Carrot chopped - 1/2 cup
- Zucchini chopped - 1/2 cup
- Drum stick - 5-6 pieces
- Sweet Potato - 1
- Tamarind paste - 1 tsp or 1 cup of juice extracted from small gooseberry sized tamarind
- Cilantro chopped - 1 tbsp
- Curry leaves - 1 strand
- Jaggery - 1 tsp
- Sambhar powder - 1 tbsp heaped
- Turmeric powder - 1/2 tsp
- Salt - 1.5 tsp as per taste
- Water - 2 cups
- For tempering
- Oil - 1 tbsp
- Hing - 1 tsp
- Mustard seeds - 1 tsp
- Methi seeds - 2 tsps
-
Wash the masoor dal and soak it in water till you chop the veggie. (about 10 to 15 mts)
-
Heat the pressure cooker or pressure pan and add oil.
-
Once the oil is hot, add mustard seeds, heeng and methi seeds.
-
As they start to splutter add onions.
-
Saute till there are translucent and now add all the veggies including tomatoes.
-
Add salt, turmeric powder, jaggery and the tamarind juice.
-
Mix the sambhar powder in the 1/2 cup of water (so as to avoid lumps) and add it.
-
Add remaining water and masoor dal.
-
Pressure cook it for up to 4 whistles.
-
Let the pressure wean away and that’s it yummy sambar is ready.
If you feel its too thick, add water to required consistency and let it boil for a 5 minutes. If its too water, add 2 tsps of rice flour in 1/2 cup of water and add it and let it boil so that sambhar becomes thick.
Adjust the spices, salt and veggies according to your taste.
Submitting this post for cooking with seeds at here and here
I love direct pressure cooker cooking Sri:-) no need to spend much time in kitchen
Yup true
I usually dislike any kind of sweetness in sambhar so have never experimenting with adding jaggery.. i am curious though.. maybe will try it sometime to overcome my own bias :)
1-2 tsp of jaggery doesn’t add too much of sweetness. Its just to balance the sourness and the spice. But I agree some people doesn’t like adding it. But give it a shot and let me know :-) :-)
Easy and less time consuming.. :) Goes well with idli and dosa too
Yup