Pressure Cooker Sambar (Indian Lentil Curry) Recipe

Name: Pressure Cooker Sambar (Indian Lentil Curry)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 1/2 cups water, divided; 1 cup yellow lentils (tur daal); 1 cup chopped eggplant; 1 teaspoon turmeric powder; salt to taste; 1 tablespoon tamarind paste; 2 teaspoons ground red chile powder; 1 teaspoon vegetable oil, or as needed; 1 whole dried red chile; 4 curry leaves, or more to taste; 1 teaspoon whole cumin seeds; 1 teaspoon mustard seeds; 1 pinch asafoetida powder

Servings: persons

6 1/2 cups water, divided
1 cup yellow lentils (tur daal)
1 cup chopped eggplant
1 teaspoon turmeric powder
salt to taste
1 tablespoon tamarind paste
2 teaspoons ground red chile powder
1 teaspoon vegetable oil, or as needed
1 whole dried red chile
4 curry leaves, or more to taste
1 teaspoon whole cumin seeds
1 teaspoon mustard seeds
1 pinch asafoetida powder

1
Combine 4 cups water, lentils, eggplant, turmeric, and salt in a pressure cooker. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 3 minutes and remove from heat. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
2
Add remaining 2 1/2 cups water, tamarind paste, and chile powder to the pressure cooker. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Remove from heat. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
3
Combine oil, dried chile, curry leaves, cumin seeds, mustard seeds, and asafoetida powder in a small saucepan over low heat. Cook until spices begin to sputter a bit, about 1 minute. Transfer spice mixture to the pressure cooker with the lentils. Season with salt.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 1/2 cups water, divided, 1 cup yellow lentils (tur daal), 1 cup chopped eggplant, 1 teaspoon turmeric powder, and more.

Yes, Pressure Cooker Sambar (Indian Lentil Curry) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pressure Cooker Sambar (Indian Lentil Curry)

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