Kalakose Cooker Sambar Recipe

Recipe By Slurrp

Kalakose Cooker Sambar is a delicious and flavorful South Indian dish made with lentils, vegetables, and spices. It is cooked in a pressure cooker, which helps to infuse the flavors and cook the lentils and vegetables quickly. This sambar is tangy, slightly spicy, and pairs well with rice, idli, dosa, or vada. It is a perfect comfort food that can be enjoyed for lunch or dinner.

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Kalakose Cooker Sambar
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Ingredients for Kalakose Cooker Sambar Recipe

  • 1/4 cup Toor Dal
  • 1/2 cup Mixed Vegetables
  • 0.13 teaspoon Turmeric Powder
  • As required Salt To Taste
  • 1/2 tablespoon Oil
  • 1/4 teaspoon Mustard Seeds
  • 1/4 teaspoon Cumin Seeds
  • 0.13 teaspoon Fenugreek Seeds
  • as per your need A Few Curry Leaves
  • 1/2 Dried Red Chilies
  • 1/4 Onion, Chopped
  • 1/2 Tomatoes, Chopped
  • 1/2 tablespoon Sambar Powder
  • 1/4 tablespoon Tamarind Pulp
  • as required Coriander Leaves For Garnish

Directions: Kalakose Cooker Sambar Recipe

Cooking Directions

  • STEP 1.Wash and soak the toor dal (pigeon peas) for 30 minutes.
  • STEP 2.In a pressure cooker, add the soaked dal, chopped vegetables, turmeric powder, salt, and water. Cook for 4-5 whistles or until the dal and vegetables are soft.
  • STEP 3.In a separate pan, heat oil and add mustard seeds, cumin seeds, fenugreek seeds, curry leaves, and dried red chilies. Fry until the seeds splutter.
  • STEP 4.Add chopped onions and saut茅 until they turn golden brown.
  • STEP 5.Add tomatoes, sambar powder, and tamarind pulp. Cook until the tomatoes are soft and the raw smell of the sambar powder disappears.
  • STEP 6.Add the cooked dal and vegetables to the pan and mix well. Adjust the consistency by adding water if needed.
  • STEP 7.Bring the sambar to a boil and let it simmer for 5-10 minutes to allow the flavors to blend.
  • STEP 8.Garnish with coriander leaves and serve hot with rice, idli, dosa, or vada.

Cooking Tips

  • You can use a mix of vegetables like drumsticks, carrots, beans, brinjal, and pumpkin for the sambar.
  • To enhance the flavor, you can add a teaspoon of ghee while tempering the spices.
  • If you don't have sambar powder, you can substitute it with a mix of red chili powder, coriander powder, and turmeric powder.

Storage and Serving

  • Leftover sambar can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the sambar on the stovetop or in the microwave before serving.
  • Serve the sambar hot with steamed rice, idli, dosa, or vada. It can also be enjoyed as a soup.
Nutrition
value
138
calories per serving
4 g Fat7 g Protein16 g Carbs5 g FiberOther

Current Totals

  • Fat
    4g
  • Protein
    7g
  • Carbs
    16g
  • Fiber
    5g

MacroNutrients

  • Carbs
    16g
  • Protein
    7g
  • Fiber
    5g

Fats

  • Fat
    4g

Vitamins & Minerals

  • Calcium
    112mg
  • Iron
    3mg
  • Vitamin A
    2139mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    54mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    22mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    59mg
  • Manganese
    < 1mg
  • Phosphorus
    117mg
  • Selenium
    4mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp