Sambar recipe

This recipe is from:

 http://www.fewminutewonders.com/2011/11/pressure-cooker-sambar.html
I tend to eat this with rice -- but I do love idli -- I have started to make idli from Gits boxes and they come out good - so easy (wasn't as first of course). 

 Great sambar such as the one below is not easy to get at restaurants either so you will relish this recipe as much as I do.

Pressure Cooker
Measuring Cups and Spoons
Cutting Board
Knife
Spatula

Everyone who has tried this, loved it..!

Ingredients:

Onion - 1 medium size

Tomato - 1 wine ripe ( can use any kind)

Curry Leaves -  a few
Cilantro - 2 tbsp choped
Oil - 2 tsp
Mustard Seeds - 1 1/2 tsp
Methi Seeds - 1/2 tsp
Asafoetida - 1/2 tsp
Turmeric Powder - 1/2 tsp
Sambar Powder - 1 1/2 tsp ( add as per your taste)
Red Chillies - 1
Toor Dhal - 3/4 cup ( Tastes good with Moong Dhal too)
Water - 3 cups ( makes a thicker sambar)
Salt
Jaggery - a small bit (I don't add this)

Save Now

Preparation:

1. Heat your pressure cooker/ pan on medium high.

2. Prepare the veggies by cutting them into bigger chunks.

3. Add oil, asafoetida, mustard seeds, red chillies, methi seeds and when the mustard starts to pop add all the veggies and the curry leaves and give it a toss. Allow it to all cook for 2 minutes.
4. Add salt, turmeric powder, sambar powder and mix well. Allow it to blend well for 1 minute.

5. Add Toor dhal and mix it with the veggies and then add water. Cover and pressure cook on medium high for one whistle and then lower the heat to low and allow it to cook for 2 more whistles.Turn off the stove and remove the pressure pan from the stove.
6. Wait for the pressure to release. Open and mix gently the dhal and veggies ones.Add jaggery and mix. If you think it is thicker than you would like add 1/2 cup of water and mix well.

7. Garnish with cilantro and serve hot with idli, dosai, rice or quinoa.