Best 2 Pressure Cooker Sambar Indian Lentil Curry Recipes

**Sambar: A Flavorful and Comforting South Indian Lentil Curry**

Sambar is a hearty and flavorful lentil-based stew that is a staple dish in South Indian cuisine. It is a comforting and versatile dish that can be served with rice, idli, dosa, or even chapati. Made with a combination of lentils, vegetables, and spices, sambar is a rich source of protein, fiber, and essential vitamins. This article presents three variations of this classic dish: the traditional sambar, a protein-packed sambar with the addition of chicken, and a unique drumstick sambar that showcases the unique flavor of drumsticks. Each recipe offers a slightly different take on this beloved dish, ensuring that there's a sambar variation to suit every taste preference.

Check out the recipes below so you can choose the best recipe for yourself!

INSTANT POT LENTIL CURRY

Instant Pot Lentil Curry image

Easy Instant Pot Lentil Curry with Indian flavors, not too spicy, healthy and vegan! One pot recipe with brown lentils or green lentils.

Provided by Erin Clarke / Well Plated

Categories Main Course

Time 45m

Number Of Ingredients 15

Ingredients

1 1/2 cups lentils (green or brown )
1/2 tablespoon coconut oil
1 cup plus 1 tablespoon water (divided)
1 small shallot (finely chopped)
3 tablespoons minced fresh ginger
2 tablespoons minced garlic (about 6 cloves)
1 tablespoon curry powder (plus 1 teaspoon )
1/2 tablespoon coconut sugar ( or brown sugar)
1 teaspoon kosher salt
3/4 teaspoon ground turmeric
1/8 to 1/4 teaspoon cayenne pepper (use more for more spice or omit if sensitive to spice)
1 can light coconut milk (about 14 ounces)
2 tablespoons freshly squeezed lemon juice (about 1/2 large lemon)
Cooked brown rice (for serving)
Chopped fresh cilantro (for serving)

Steps:

Rinse and drain the lentils, then set aside. Set the Instant Pot to sauté and add the coconut oil. Once the oil has melted, add 1 tablespoon water, the shallot, ginger, and garlic. Cook, stirring often, until very fragrant and the shallot is soft, about 2 minutes. Add the curry powder, coconut sugar, salt, turmeric, and cayenne and stir vigorously. Stand back and try not to breath in any of the steam coming from the pot (it's spicy!). Add the lentils, coconut milk, and 1 cup of water. Stir to coat the lentils completely with the liquid.
Hit cancel to stop the sauté function, seal the lid, then set to cook on HIGH pressure for 15 minutes. (It will take about 8 minutes for the pressure to build, then the timer will begin.) Once the timer has stopped, let the pressure release naturally for 10 minutes, then vent to release the pressure completely. Open the lid and stir in the lemon juice. Taste and adjust the seasoning as desired. If the curry is too thick, add a bit more water to loosen as needed. Serve hot with rice, sprinkled with cilantro.

Nutrition Facts : ServingSize 0.5 cup cooked lentils with 1/2 cup cooked brown rice, Calories 315 kcal, Carbohydrate 59 g, Protein 7 g, Fat 12 g, SaturatedFat 4 g, Fiber 6 g, Sugar 8 g

SAMBAR - SPICY INDIAN CURRY

Sambar - Spicy Indian Curry image

Indian curry recipe with loads of vegetables and great taste. Goes great with just plain rice or any Indian bread!!!

Provided by SK

Categories World Cuisine Recipes Asian Indian

Time 55m

Yield 4

Number Of Ingredients 20

Ingredients

2 cups water
½ cup sliced cabbage
½ cup sliced carrot
½ cup fresh green beans, trimmed
½ cup sliced green bell pepper
½ cup yellow split peas (tuvar dal)
1 tablespoon ground coriander
2 teaspoons sambar powder
½ teaspoon chili powder
½ teaspoon water
1 tablespoon vegetable oil
1 teaspoon cumin seeds
½ teaspoon mustard seed
1 pinch asafoetida powder
½ teaspoon ground turmeric
2 tablespoons chopped fresh cilantro
2 tablespoons fresh grated coconut
2 teaspoons tamarind pulp
1 teaspoon brown sugar
salt to taste

Steps:

Place 2 cups water, cabbage, carrot, green beans, bell pepper, and yellow split peas in a pressure cooker; lock lid. Bring cooker up to pressure and cook until peas are tender, 6 to 8 minutes. If your pressure cooker does not have a quick-release function, reduce cooking times slightly as food will continue to cook while pressure releases slowly. Drain and reserve excess liquid; set vegetables aside.
Mix ground coriander, sambar powder, chili powder, and 1/2 teaspoon water in a bowl to create a paste.
Heat vegetable oil in a skillet over medium-high heat; cook and stir cumin seeds and mustard seeds until seeds sputter, about 1 minute; add asafoetida powder. Stir in the sambar paste; cook and stir until thickened, about 1 minute. Season with turmeric, and stir in vegetables. If vegetable mixture is too thick, stir in reserved cooking liquid.
Mix cilantro, coconut, tamarind pulp, brown sugar, and salt into vegetable mixture. Simmer for 10 to 15 minutes more.

Nutrition Facts : Calories 175.1 calories, Carbohydrate 25.9 g, Fat 5.1 g, Fiber 2.8 g, Protein 8.2 g, SaturatedFat 1.4 g, Sodium 81.4 mg, Sugar 3.7 g

Tips:

For a thicker sambar, use less water or add an extra ½ cup of lentils.
If you don't have tamarind paste, you can use 1 tablespoon of lemon juice or vinegar.
To make a spicier sambar, add an extra ½ teaspoon of red chili powder or ½ teaspoon of cayenne pepper.
For a vegan version of sambar, omit the ghee and use vegetable broth instead of water.
Garnish with fresh cilantro or coriander leaves for an extra pop of flavor.

Conclusion:

Pressure cooker sambar is a delicious and easy-to-make Indian lentil curry that's perfect for a quick and healthy meal. It's packed with flavor and can be served with rice, roti, or naan. So next time you're looking for a quick and easy curry recipe, give this pressure cooker sambar a try!