Mess Sambar | Pressure Cooker Sambar | One Pot Sambar
Sambar served in College/office mess usually have unique flavor and taste. They need to make sambar in large quantities and that too using less cumbersome method. In this method, we add all the ingredients in the pressure cooker and cook it in one shot. We get Sambar in large quantities that too with very good taste and flavor.
Servings: 6 people
Heavy Bottomed Pan
Vegetables & Greens
- 2 nos. Onion big
- 3 nos. Tomato medium
- 15 nos. Shallots / Baby Onions
- 5 nos. Green Chili adjust to your spice level
- 1 inch Ginger
Masala / Other Ingredients
- ½ tsp Asafoetida (Asafetida / Hing)
- ¼ tsp Turmeric Powder
- 2 tsp Sambar Powder
- 2 cups Water
- 1 gooseberry size Tamarind
- ½ cup Moong dal
- 2 tsp Toor Dal (Pigeon pea) optional
- 2 tbsp Cooking Oil
- 1 tsp Mustard seeds
- 1 sprig Curry leaves
- 1 handful Coriander Leaves chopped
Cooking of Sambar
In a pressure cooker add the following ingredients one after another - Chopped Onion, Chopped Tomato, Shallots, Slit Green Chili, finely chopped ginger, 1/4 tsp Asafetida, Turmeric Powder, Sambar Powder, 1 tsp Salt, Moong Dal, Toor Dal, 2 cups of water.
Close the pressure cooker and cook the sambar over 5-6 whistles (with pressure cooker weight)
Tempering and cooking Tamarind Extract
Heat the oil in pan, and add mustard seeds when the oil is hot. Once the mustard seeds begins to sputter add hing and fry for a minute.
Add the Tamarind water and allow it to boil for about 5 minutes in low flame
Open the pressure cooker once the steam is fully released. Add the cooked Tamarind water in the pressure cooker.
Mix it well and bring this mixture to boil and switch off the flame.
Finally add curry leaves & coriander leaves and give it a good mix
The flavorful and tasty Mess Sambar is ready to serve.
Serving: 1cup | Calories: 304kcal | Carbohydrates: 61g | Protein: 12g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 0.5g | Sodium: 427mg | Potassium: 651mg | Fiber: 8.9g | Sugar: 9.4g