Pressure Cooker South Indian Sambar

Ingredients

• Tomatoes

  Green, raw

  1 large or 182g

• Onions

  Raw

  ¼ large or 38g

• Curry powder

  Spices

  1 tbsp or 6g

• Water

  Plain, clean water

  1 ½ cup or 355g

• Fenugreek seed

  Spices

  ½ tsp or 2g

• Coriander seed

  Spices

  1 tsp or 2g

• Pumpkin

  Raw

  1 cup, cubed or 116g

• Mustard seed

  Spices, ground

  ½ tsp or 1g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Tamarind nectar

  Canned

  1 tbsp or 16g

• Pigeon peas

  (red gram), mature seeds, raw

  ½ cup or 103g

• White rice

  Long-grain, regular, raw, enriched

  ⅓ cup or 62g

Directions

1. Chop the tomatoes and onion; thinly slice the jalapeño if you prefer milder heat.
2. Add the tomatoes, onion, jalapeño, pumpkin, pigeon peas, curry powder, fenugreek seeds, coriander seeds, mustard seed, tamarind nectar, and water to the pressure cooker. Seal and cook at high pressure for 20 minutes, then release pressure according to your cooker’s instructions. Taste and adjust seasoning.
3. Cook the rice separately according to package directions. Stir the cooked rice into the hot sambar and serve warm.