Texas Caviar
Sambhar Lentils With Tamarind Paste
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The original recipe for this dish came to me from my friend Shubha Iyengar. Her family has been making it for generations for the temple where her maternal grandfather served as a priest. She was generous enough to coach me through making my own sambhar spice blend and then tolerated my tinkering with her recipe as I searched for ways to make it more efficient. You’re the lucky recipient of all this work, so I hope you enjoy this—along with lots of rice and ghee.
| Prep Time | 30 minutes |
| Cook Time | 25 minutes |
| Servings |
4 servings
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Ingredients
FOR THE FIRST COOKING CYCLE
- 1/2 cup toor dal split pigeon peas
- 2 1/2 cups Water
- 1 cup drained canned diced tomatoes
- 1 yellow onion coarsely chopped
- 4 1/2 tsp sugar
- 1 tsp salt
- 1 tsp ground turmeric
- 1/2 - 1 tsp cayenne pepper
- 1/2 cup Sambhar Spice Mix see recipe in notes
FOR THE SECOND COOKING CYCLE
- 2 cups Water
- 1/2 cup frozen pearl onions
- 1/2 cup cut frozen green beans
- 1 tbsp tamarind concentrate
FOR THE TADKA
- 1 tbsp ghee
- 1 tsp mustard seeds
- 2 dried red chiles
- 4 - 5 fresh curry leaves
- 2 tbsp finely chopped fresh cilantro
Ingredients
FOR THE FIRST COOKING CYCLE
FOR THE SECOND COOKING CYCLE
FOR THE TADKA
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Instructions
- For the first cooking cycle:< In the Instant Pot, combine the toor dal, water, tomatoes, onion, sugar, salt, turmeric, cayenne, and spice mix. Stir to combine.
- Secure the lid on the pot. Close the pressure-release valve. Select MANUAL or PRESSURE COOK and set the pot at HIGH pressure for 10 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure. Using an immersion blender, puree the mixture directly in the pot until smooth.
- For the second cooking cycle: Add the water, pearl onions, green beans, and tamarind concentrate to the pot. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL or PRESSURE COOK and set the pot at HIGH pressure for 2 minutes. At the end of the cooking time, quick release the pressure.
- For the tadka: In a small skillet, melt the ghee over medium-high heat. Add the mustard seeds, chiles, and curry leaves. Stand back and allow the mustard seeds to sizzle and spatter for about 30 seconds. Pour the hot flavored ghee into the sambhar and mix well. Divide sambhar among four serving bowls and garnish with cilantro.
Recipe Notes
Sambhar Spice Mix
Makes about 1/2 cup
This is Shubha’s family recipe for a simple sambhar blend. Most families buy this spice mix, but I prefer making my own blends. If you have allergies, it’s often just safer to use homemade spice mixes. Use this for Sambhar Lentils with Tamarind Paste or Spicy Vegetable Soup, as well as other creative uses you’ll think of as you get familiar with it.
TOTAL TIME: 10 minutes
Dietary Considerations: Suitable for all diets
<ucsa>2 tbsp</ucsa> unsweetened shredded coconut
<ucsa>1 tbsp</ucsa> chana dal (split brown chickpeas)
<ucsa>1 tbsp</ucsa> urad dal (split black lentils)
<ucsa>1 tsp</ucsa> cumin seeds
<ucsa>1/2 tsp</ucsa> whole black peppercorns
<ucsa>1/4 tsp</ucsa> fenugreek seeds
<sa>5 to 10 fresh</sa> curry leaves
<sa>2 to 5 dried</sa> red chiles
In a small dry skillet, combine all the ingredients. Toast over medium-high heat, stirring occasionally, until the coconut starts to brown on the edges, about 5 minutes. Transfer to a plate and allow to cool completely.
When the spices are cool, transfer to a clean coffee grinder or spice grinder and grind to a fine consistency.
Store in an airtight container in a cool, dry place for up to a month. Shake or stir before using.
URVASHI PITRE moved to the U.S. thirty years ago with $20 in her pocket, two suitcases, a college scholarship, and a headful of Indian recipes passed down through her family. Now she runs her own global consulting firm. She lost 80 pounds following a restricted calorie, low-carb, keto diet, and she uses her blog, Two Sleevers, to share recipes with others. She is the author of Indian Instant Pot Cookbook, The Keto Instant Pot Cookbook, Every Day Easy Air Fryer, and Instant Pot Fast & Easy.
Book Description:
Fully authorized by Instant Pot—brand new recipes from the best-selling author of Indian Instant Pot Cookbook and The Keto Instant Pot Cookbook
Indian Instant Pot Cookbook by Urvashi Pitre is already one of the top-selling cookbooks in its category. Now Pitre turns her sights to all kinds of boldly flavored and internationally-themed recipes—Mexican, Thai, Moroccan, and more—with Instant Pot Fast & Easy, fully authorized by Instant Pot. Just like fans have come to expect, Pitre’s incredibly well-tested recipes will work perfectly every time, and of course taste great too. And because these are Instant Pot recipes, dishes like Japanese Chicken Curry, Chinese Steamed Ribs, and Mexican Pulled Pork are ready in a fraction of the time they would take using traditional cooking methods. As with all of Pitre’s recipes, the focus is on whole foods instead of artificial convenience ingredients, so the recipes are delicious, easy, and healthful too.
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