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Ingredients

to soak

  • 1/2 cup toor dal
  • 1 cup + 1/2 cup water

to pressure cook

  • 3/4 cup onion
  • 1 big tomato
  • 1/2 teaspoon sesame oil
  • 6 garlic
  • 1/2 teaspoon turmeric powder
  • 3 green chilli

sambar

  • 2 cups + 1/4 cup thin tamarind water
  • required salt
  • coriander leaves few
  • to temper
  • 1/2 tablespoon sesame oil
  • 1/8 teaspoon fenugreek seeds
  • 1/2 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 2 green chilli
  • 1 teaspoon asafoetida
  • 2 red chilli
  • curry leaves few

Instructions

  • First, wash toor dal
  • furthermore, add water and soak for 1 hour
  • Add soaked dal + water, turmeric powder, sesame oil, onion, tomato, garlic and green chillies; pressure cook for 5 whistles
  • Simmer and cook for 1 minute. Turn off the stove
  • do natural pressure release
  • Furthermore, add tamarind water and required salt; boil for 10 mins
  • add oil and heat
  • when oil turns hot, add mustard seeds, fenugreek seeds, cumin seeds, green chilli, red chilli, curry leaves and asafoetida; splutter
  • Furthermore, add onion and saute till onion turns translucent
  • add it to the sambar
  • furthermore, add coriander leaves and boil for 5 minutes; instant sambar ready

Video

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Notes

  1. soaking dal is optional but I feel soaking helps faster cooking
  2. For this thanni sambar traditionally we use toor dal. you can use a combination of toor dal and masoor dal or moong dal
  3. IP sambar- Cook dal for 9 minutes and let the pressure release naturally. Follow the rest of the steps same for the instant pot Sambhar recipe
  4. I generally use peanut oil for tempering and use little ghee towards the end. In our home, we prefer adding ghee while eating. You can use ghee according to your choice
  5. Milagai sambar is traditionally watery consistency. Adjust the water according to your preferred consistency. Adjust the extra water according to your preference
  6. Tomatoes give a good taste to the green chilli sambhar. adjust the tomato and tamarind according to your preferred taste
  7. Garlic gives the best taste to the sambar with green and red chilli. Adjust according to your preferred taste.
 
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