Geethu's Kitchen - Edit Recipe: Instant Pot Sambar
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Author
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Geethu
Mummy
Padma
Paru
Ambu
Unni
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Ingredients
<b>For 1.5 cups instead of 2 cups: Adjust Sambhar powder (4.5 tsp), Tamarind (1.5 tsp)<br>For 3 cups instead of 2 cups: Adjust Sambhar powder (8 tsp), Tamarind (2.5 tsp), 3 x14 oz cans diced tomatoes, 9 cups water</b><br><br> A: Take Large Steel Bowl 2 or 3 Cups Toor Dal, and Clean Use opener to open one big 28 Ox can of Tomatoes +1 Can for 3 Cups B: Take small glass mug Warm water for 1 minute Place 1 /1/2 (2) tsp tamarind paste in 1 cup warm water C: One Medium Steel Bowl 2 Red chilies cut into 3 pieces, 4 Curry Patta strands 1 1/2 (2) tsp Mustard seeds D: One Medium Steel Bowl take 2 Jalapenos, cut into 6 pieces E: One small Steel Bowl 1/2 tsp Turmeric Powder 1 tsp Chilli Powder 3 level tsp Salt 6 (8)tsp Sambhar Powder 1 Cup Measuring Cup 1 Plate for Spoon Rest
Steps
Turn on Kitchen Vent SAUTE mode - 1 ladle (1/4 cup) oil, Add Contents of 'C' first medium Steel Bowl 1 tsp mustard seeds 2 red chilies cut into 3 pieces, 4 sprigs curry leaves continue Saute Mode 2 jalapenos cut into 6, 2 tsp tamarind paste in 1 cup warm water, 2 cups Toor dal, 1/2 tsp Turmeric Powder 1 tsp Chilli Powder 6 tsp Sambhar Powder 3 tsp Salt 2 Can x 14 oz diced tomatoes 6 cups water Turn SAUTE off DELAY START of 30 Minutes Pressure Cook on HIGH for 8 minutes Open and Gently Mash
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