Cooker sambar (quick version)

Brinjal, drumstick, tomato is one of the best mix of vegetables to make a typical Tamilnadu sambar.  I have seen this combo as my mom's extremely regular version. But I never get bored of this sambar ever.  Raw mango also can be added upon availability. In USA, I buy mango for sambar only when I see a smaller green mango at a reasonable price (it costs anywhere around $1.49 - 2.99 per lb) always ☺ .
 Coming back to the quick sambar, this is a recipe I heard from a friend.   I usually cook dal separately, then cook the vegetables and then the tadka. My version would take more time to get the masalas blend well and to let off the raw smell. I thought this would be useful for anyone who is new to cooking or to whomever needs homemade foods with lesser effort. The best part is this sambar would taste like a restaurant sambar ☺ and it will take less than 30 minutes totally.

Try this recipe and I am sure you will be in love with this forever.

Pressure cooker sambar

Brinjal, tomato, drumstick is best vegetable combo for sambar.

This is the only way I was taught to cut the vegetables for sambar....bigger pieces.

Mixed vegetable sambar

1. To pressure cook first:

Toor dal (Thuvaram paruppu) - 3/4 cup

sesame oil - 1 tsp

turmeric powder - 1/2 tsp

hing - 1/8 tsp

small garlic - peeled handful (optional)

2. To pressure cook next:

drumstick - 1 

Thai eggplant (round white or green with seeds) - 3

tomato - 2

Tamarind - small gooseberry size
raw mango - 1/2 cup sliced

salt - to taste

sambar powder - sakthi or achi brand or homemade (dissolved in 1/2 cup water or tamarind juice)

To temper:

Shallot -2 

curry leaf - few

ghee - 1 tbsp

mustard - 1 tsp

cumin - 1 tsp

fenugreek (methi seeds) - 1/2 tsp

dry red chilly -2

To garnish:

Jaggery / brown sugar - 1 tsp

cilantro - few

Method:

First pressure cook the items given under part 1 to 5 whistles. Oil is added for uniform cooking of dal. I suggest adding garlic in every food we cook, but it is optional only.

In the meantime, prepare the vegetables and cut them.

Extract juice from tamarind.

Soak the cut vegetables in tamarind juice and keep aside.

After the dal is cooked and the pressure subsides, open the cooker lid.

Using a spatula, mash the dal.
Mix the sambar powder with 1/4 cup water and add to dal in cooker.

Add the items mentioned under part 2 (vegetables and tamarind).

If needed clean the cooker lid .
Close the cooker.

Bring to one whistle and switch off. By this way the raw smell of tamarind goes off easily.

In the meantime prepare the tadka (tempering). Heat ghee in a small wok.

Add mustard, cumin, methi seeds and wait till mustard crackles.

Then add the slit shallots, curry leaf, torn dry red chilies. Saute till shallot gets mild red.

After the pressure is released, open the cooker.

Pour the tempering. Bring to a boil.

Add the items given for garnishing.

Switch off.

Quick cooker sambar is ready

Serving suggestions:

Serve with rice, idli , dosai, pongal.

Note:
If we are using tomatoes only (not adding mango or tamarind ) along with other vegetables, then we can pressure cook everything together in one step itself. After pressure is released, add tadka and garnish with cilantro.
This tamarind-less sambar can be prepared in just 15 minutes. 
But if we add tamarind, then follow my 2 stage method (to ensure soft cooked dal).