Hotel style tiffin sambar- pressure cooker recipe

Tamarind mixture

• Combine the tamarind paste and water well using a whisk.
• Set aside.

Pressure cooking Dal for Sambar

• To begin with, wash and soak the dal for 20 mins.
• When the dal has soaked, drain all the water used for soaking.
• Add 2.5 c water to the soaked dal along with ½ tsp turmeric and ¼ tsp oil to a deep steel pot.
• Pour 2 c water to a 3 liter pressure cooker.
• Place the dal pot in the cooker, close the lid and put the whistle on.
• Pressure cook the soaked dals for 3 whistles or until mushy.
• Once done, wait for the pressure to release naturally.
• After the pressure drops, mash the dal well using a masher and set aside.

Making tiffin sambar in pressure cooker

• Now, heat the same pressure cooker with oil.
• When oil is hot, add the mustard and fennel seeds.
• When the mustard seeds splutter, add the shallots and saute for 1 min till they turn pink.
• Now, add the rest of the veggies and mix well.
• Pour the tamarind mixture and add salt and jaggery along with the spice powders.
• Add 1 cup water.
• Mix well and simmer for 2 minutes.
• Add the chopped veggies- potatoes, carrots, drumsticks and tomatoes. Stir to combine.
• Now, add the cooked dal and mix well.
• Close the pressure cooker and cook this mixture for 1 whistle.
• Wait for the pressure to release naturally.
• When done, open and garnish with curry leaves and coriander leaves.
• Mix well and serve hot.

Tiffin Sambar- Instant Pot Method

Tamarind mixture

• Combine the tamarind paste and water well using a whisk.
• Set aside.

Soaking the dal

• Wash the dals together in a colander under running water.
• Add this to a bowl along with 2.5 c water and let it soak for 25 mins.

Cooking Sambar

• Place the inner pot inside the Instant pot and turn on Saute mode- Normal for 9 mins.
• Add oil and wait for the display to read HOT.
• When ready, add the mustard seeds and wait for it to splutter.
• As soon as the mustard seeds crackle, add the shallots and saute for 1 minute until shallots turn pink.
• Now, add the veggies and mix well.
• Saute for 1 minute.
  
• Add the tamarind mixture next and stir to combine.
• Now add all the spice powders along with the jaggery and mix well.
• Pour in 1 cup water and stir well.
• Add salt, curry leaves and fennel seeds in that order.
• Mix well.
• The mixture will begin to boil now.
• Continue to simmer for 2 mins.
• Next, add the soaked dal along with the water.
• Mix well. Simmer for 1 min.
• When done,press cancel.
  

Instant Pot Sambar cooking time and mode

• Ensure that the sealing ring is fitted well on the lid.
• Close the IP.
• Now, turn the PRESSURE COOK MODE ON AT HIGH PRESSURE FOR 12 MINS.
• Turn the pressure valve to sealing.
• Allow the cooking cycle to complete.
• When cooking is complete, wait for the pressure to release naturally.
• Natural pressure release takes roughly 20 to 25 mins.
• When the pin drops and the pressure has released fully, open and mix well.

Mashing

• Mash the sambar a few times gently.
  

Garnishing

• Add finely chopped coriander leaves and curry leaves as garnish. Pour ladles of sambar on piping hot idlis, drizzle with ghee and garnish this with finely chopped onions for a typical restaurant style idli sambar recipe experience.