Piping Pot Curry · by Meeta Arora★ 4.9 (144)
Vegetable Sambar (Instant Pot Pressure Cooker)
NUTRITION · PER SERVING30M COOK
CAL 11%·PRO 17%
CARBS 39G74% OF CAL
13G FIBER16G SUGAR10G OTHER
FAT 4G19% OF CAL
0G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A homestyle South Indian lentil and vegetable stew made in a pressure cooker. Tangy from tamarind and aromatic from sambar spices, it's comforting and nourishing.
mainindiansoupbeans🥘 pressure cookerdairy freegluten freeveganvegetarian
View the full recipe on Piping Pot Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 cup Split Pigeon Pea (Toor dal) (washed)
- 1 tablespoon Oil
- 1/2 Onion (medium size, about 3/4 cup, sliced)
- 2 Tomato (medium size, chopped about 1 cup)
- 1-2 tablespoon Sambar masala
- 1 teaspoon Salt
- 1 tablespoon Tamarind (Imli) (paste)
- 4 cup Water
- Cilantro leaves (finely chopped, to garnish)
- 1/2 teaspoon Mustard Seeds (Rai)
- 12 leaves Curry Leaves (Kadi Patta)
- 1 pinch Asafoetida (Hing) (optional, skip for gluten-free)
- 1 cup Pumpkin (about 120 grams, cut in medium sized pieces)
- 1 Carrot (cut into small pieces)
- 2-3 Baby Eggplant (cut into 4 pieces each)
- 8 pieces Drumsticks (Beans) (2-inch pieces*, use fresh or frozen)
At a glance
PER SERVING · TIME 30M
CAL 11%·PRO 17%
CARBS 39G74% OF CAL
13G FIBER16G SUGAR10G OTHER
FAT 4G19% OF CAL
0G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 682mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1044mg
- Calcium
- 79mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 682MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.