Tamarind and lentil stew with vegetables like drumstick, pumpkin, onions and freshly ground spices.
- 3 dried red chillies (use as per spice levels)
- 11/2 tbsp coriander seeds
- 11/2 tsp cumin seeds
- 1/2 tsp black pepper
- 1/2 tsp fenugreek seeds
- 1 tsp kashmiri chilly powder
- 2 medium sized onions chopped
- 4 tomatoes
- 1 lemon sized tamarind
- 2 to 3 cups veggies of your choice ( Pearl onions, drumstick, pumpkin, squash etc)
- 1/3 cup moong dal
- 1/3 cup toor dal
- 1 tbsp jaggery ( Reduce depending on the tanginess of your sambar in the end )
- 1/2 tsp turmeric powder
- 10 to 12 curry leaves
- 1/2 tsp asafoetida
- 1 tsp mustard seeds
- 1 tbsp oil (Ground nut/ olive/ avocado oil) or ghee
- salt to taste
- water as needed
- 2 tbsp chopped cilantro
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Grind all the ingredients mentioned under the sambar masala to a fine powder. No need to roast the spices. Set aside.
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Soak the tamarind in 2 cups hot water for 15 minutes and extract the juice. Set it aside. If using tamarind paste, dilute 1 tbsp paste in 2 cups water.
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Switch on the saute mode in your instant pot / pressure cooker and add the oil/ ghee.
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Now add the mustard seeds, turmeric powder, asafoetida and let the mustard seeds splutter.
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Now add the onions, tomatoes and saute for 3 minutes. (Reserve 1/2 cup onions for the end)
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Now add the veggies, tamarind extract, 2 cups water, lentils, salt to taste and cook in manual mode / pressure cook mode for 12 minutes. Let the pressure release naturally.
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When the pressure has settled down, add some more ghee or oil in a small pan.
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When it becomes hot, add the curry leaves, 1/4 tsp asafoetida, remaining onions and saute until the onions become slightly golden.
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Now add the ground sambar masala and let it cook for 30 seconds in low medium heat. Immediately switch off and add the spice and oil mixture to the sambar in the instant pot and give eveything a mix.
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Let the sambar simmer for 2 minutes so the flavors can blend well.
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Serve garnished with chopped cilantro.