Kalakose Cooker Sambar Recipe

Cooking Directions

• STEP 1.Wash and soak the toor dal (pigeon peas) for 30 minutes.
• STEP 2.In a pressure cooker, add the soaked dal, chopped vegetables, turmeric powder, salt, and water. Cook for 4-5 whistles or until the dal and vegetables are soft.
• STEP 3.In a separate pan, heat oil and add mustard seeds, cumin seeds, fenugreek seeds, curry leaves, and dried red chilies. Fry until the seeds splutter.
• STEP 4.Add chopped onions and saut茅 until they turn golden brown.
• STEP 5.Add tomatoes, sambar powder, and tamarind pulp. Cook until the tomatoes are soft and the raw smell of the sambar powder disappears.
• STEP 6.Add the cooked dal and vegetables to the pan and mix well. Adjust the consistency by adding water if needed.
• STEP 7.Bring the sambar to a boil and let it simmer for 5-10 minutes to allow the flavors to blend.
• STEP 8.Garnish with coriander leaves and serve hot with rice, idli, dosa, or vada.

Cooking Tips

• You can use a mix of vegetables like drumsticks, carrots, beans, brinjal, and pumpkin for the sambar.
• To enhance the flavor, you can add a teaspoon of ghee while tempering the spices.
• If you don't have sambar powder, you can substitute it with a mix of red chili powder, coriander powder, and turmeric powder.

Storage and Serving

• Leftover sambar can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the sambar on the stovetop or in the microwave before serving.
• Serve the sambar hot with steamed rice, idli, dosa, or vada. It can also be enjoyed as a soup.