Sambhar Lentils with Tamarind Paste Slow Cooker Recipe

Sambhar Lentils With Tamarind Paste Slow Cooker Recipe

Ingredients

Serves 4

Active Time 30 minutes

Pressure/Manual (High) Natural/Quick Release

For the first cooking cycle

• ½ cup toor dal (split pigeon peas)
• 2½ cups water
• 1 cup drained canned diced tomatoes
• 1 yellow onion, coarsely chopped
• 4½ teaspoons sugar
• 1 teaspoon salt
• 1 teaspoon ground turmeric
• ½ to 1 teaspoon cayenne pepper
• 1 recipe Sambhar Spice Mix

For the second cooking cycle

• 2 cups water
• ½ cup frozen pearl onions
• ½ cup cut frozen green beans
• 1 tablespoon tamarind concentrate

For the tadka

• 1 tablespoon Ghee
• 1 teaspoon mustard seeds
• 2 dried red chiles
• 4 or 5 fresh curry leaves
• 2 tablespoons finely chopped fresh cilantro

Method

For the first cooking cycle

1. In the Instant Pot, combine the toor dal, water, tomatoes, onion, sugar, salt, turmeric, cayenne, and spice mix
2. Stir to combine
3. Secure the lid on the pot
4. Close the pressure-release valve
5. Select MANUAL and set the pot at HIGH pressure for 10 minutes
6. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure
7. Using an immersion blender, puree the mixture directly in the pot until smooth

For the second cooking cycle

1. Add the water, pearl onions, green beans, and tamarind concentrate to the pot
2. Secure the lid on the pot
3. Close the pressure-release valve
4. Select MANUAL and set the pot at HIGH pressure for 2 minutes
5. At the end of the cooking time, quick release the pressure

For the tadka

1. In a small skillet, melt the ghee over medium-high heat
2. Add the mustard seeds, chiles, and curry leaves
3. Stand back and allow the mustard seeds to sizzle and spatter for about 30 seconds
4. Pour the hot flavored ghee into the sambhar and mix well
5. Divide sambhar among four serving bowls and garnish with cilantro

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