Sambar - Spicy Indian Curry

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

Step: 1

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.

Step: 2

Mix ground coriander, sambar powder, chili powder, and 1/2 teaspoon water in a bowl to create a paste.

Step: 3

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.

Step: 4

Mix cilantro, coconut, tamarind pulp, brown sugar, and salt into vegetable mixture. Simmer for 10 to 15 minutes more.

Per Serving: 175 calories; protein 8.2g; carbohydrates 25.9g; fat 5.1g; sodium 81.4mg.

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