Step-by-Step Instructions

1. 1.Prepare for Pressure Cooking

   Add oil to the pressure cooker.

2. 2.Add Aromatics and Souring Agent

   Add chopped tomato, medium-sized onion, minced garlic, green chilies, and kokum (or tamarind) to the pressure cooker.

3. 3.Add Dry Spices

   Add 1 tbsp Kashmiri red chilli powder, 1 tsp Haldi (turmeric), 1 tsp Dhaniya powder (coriander powder), 1 tbsp salt, and 1 tbsp Sambar powder to the pressure cooker.

4. 4.Mix Ingredients

   Mix all the ingredients well in the pressure cooker.

5. 5.Add Dal

   Add 100gm Toor/Arhar dal to the pressure cooker.

6. 6.Combine Dal and Spices

   Mix the dal with the other ingredients.

7. 7.Add Water

   Add water to cover the ingredients. Approximately 1 glass of water is suitable for 100g dal, but adjust based on your desired consistency.

8. 8.Final Stir Before Cooking

   Stir the mixture again to ensure everything is well combined.

9. 9.Pressure Cook the Sambar

   Close the pressure cooker lid and cook for 3-4 whistles.

10. 10.Whisk for Consistency

    Once cooked and the pressure has released, open the pressure cooker and whisk the dal mixture to achieve a smooth consistency.

11. 11.Adjust Consistency (Optional)

    If a thinner consistency is preferred, add more water and mix well.

12. 12.Prepare Tempering Oil

    For tempering, heat 1 tbsp of oil in a small pan.

13. 13.Add Mustard Seeds and Curry Leaves

    Add 1 tsp mustard seeds and 4-5 curry leaves to the hot oil and let them splutter.

14. 14.Add Sambar Powder to Tempering

    Add 1 tbsp Sambar powder to the tempering and cook briefly until fragrant.

15. 15.Combine Tempering with Sambar

    Pour the prepared tempering into the cooked sambar in the pressure cooker.

16. 16.Add Jaggery and Mix

    Add 1 small block of jaggery (or 1 tbsp jaggery powder/sugar) to the sambar and mix until dissolved. This adds a subtle sweetness to balance the flavors.

17. 17.Serve

    Serve the sambar hot with dosa, idli, or rice.