1/2 c. toor dal
1 tomato, diced
1/4 onion, chopped
1.5 tsp store bought sambar powder (or 1 tsp for mild)
1.5 c. water
salt to taste
Cook in instant pot for 9-10 mins manual "high pressure". NPR or QR after 10 mins. I've made this PIP with rice (9 mins) or pongal (10 mins) and it has turned out well.
In a pan, heat oil and add mustard seeds and curry leaves, a sprinkle of asafoetida (optional). Stir this into cooked sambar before serving.
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