Udupi Sambar
Lightly spiced, sweet and tangy, aromatic Udupi sambar, made with split pigeon peas, vegetables and freshly made sambar masala which adds a ton of flavor to this dish.
Ingredients
INGREDIENTS FOR UDUPI SAMBAR MASALA
- 2 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1/4 teaspoon methi dana (fenugreek seeds)
- 2 teaspoon urad dal (husked and split black gram)
- 1 teaspoon chana dal (husked and split bengal gram)
- 7-8 byadagi or kashmiri red chili
- 1/4 cup fresh or frozen coconut, grated
- 1-2 sprigs curry leaves
- 1/8 teaspoon hing (asafoetida)
- 1/2 -3/4 cup water, as required to grind into a smooth paste
TO BE PRESSURE COOKED
For dal
- 1/2 cup toor dal
- 1/4 teaspoon turmeric powder
- 2 cups water
- salt to taste
For pot-in-pot veggies
- 2 cups mix veggies (bottle gourd, eggplant, pumpkin, carrots, vegetable drumsticks)
- 1/4 cup water
- pinch of turmeric powder
- salt to taste
TO BE ADDED AFTER PRESSURE COOKING
- 1 tablespoon tamarind pulp, adjust to taste
- 1-2 teaspoon jaggery, adjust to taste
INGREDIENTS FOR TEMPERING
- 1 teaspoon mustard seeds
- 2-3 dried red chili
- pinch of hing (asafoetida)
- 1-2 sprigs curry leaves
- 1 tablespoon coconut oil or vegetable oil
FOR GARNISH
- handful of fresh cilantro chopped
Instructions
DIRECTIONS FOR UDUPI SAMBAR MASALA
- Dry roast all the ingredients (except grated coconut, hing, curry leaves) listed under the Udupi Sambar Masala. Turn OFF heat. Add grated coconut, hing, curry leaves and sauté 1-2 minutes in the residual heat.
- Transfer the roasted ingredients onto a clean plate, cool completely. Add the ingredients to a blender jar and blend it into a smooth paste. Add water as needed to grind the masala. Set the masala aside.
DIRECTIONS FOR UDUPI SAMBAR
- Rinse the toor dal few times. Soak the dal in water for 30 minutes.
- After 30 minutes, drain the dal and add it to the inner pot of Instant Pot. Add water, turmeric powder, salt to taste.
- Add all the vegetables to the insert, add some water, turmeric powder, salt to taste.
- Place a trivet in the inner pot. Place the insert with vegetables on the trivet.
- Close Instant Pot, vent on sealing position. Select Pressure cook for 10 minutes.
- After the Instant Pot beeps, let the pressure release naturally.
- Open the Instant Pot, carefully remove the insert using the tongs.
- Mash the dal with the ladle.
- Turn on the sauté (low), add Udupi sambar masala. Bring the mixture to a boil. Stir in-between to avoid masala sticking to the inner pot.
- Add tamarind pulp, jaggery and vegetables to the inner pot. Mix well.
- Simmer the sambar for 2-3 minutes. Adjust the seasoning. Turn OFF sauté.
FOR THE TEMPERING
- Heat some oil in a pan. Add mustard seeds. Let the seeds splutter.
- Reduce the heat to low, add asafoetida, whole dry red chili, curry leaves.
- Add the tempering over the sambar. Mix well. Garnish with some fresh cilantro.
- Enjoy Udupi Sambar with some dosa, idli, or steamed white rice!