How to Make Smbar with Traditional Pressure Cooker
Wash and soak the lentils in water for at least 4 hours up to overnight.
In the pressure cooker, add the soaked and drained lentils, amaranthus leaves, carrots, green beans, onions, tomatoes, drumstick, green chili, tamarind, turmeric, red chili powder, sambar powder, salt, and water. Stir to combine.
Close the lid of the pressure cooker and let it cook over medium heat for 6 to 7 minutes or for 3 whistles. Open and check to see that the lentils are cooked through. If not, continue cooking an additional 2 to 3 minutes.
Pour the hot mixture over the sambar and stir to combine.
Serve with rice, dosa, idli, or vada.
How to Make Sambar in an Instant Pot
Wash and soak the lentils in water for at least 4 hours up to overnight.
Turn the Instant Pot to Saute and add the oil, mustard seeds, curry leaves, and dried chile. Saute for 2 to 3 minutes until aromatic and the seeds begin to pop.
Add in the water and stir to make sure there is no burnt on food on the bottom.
Add the remaining ingredients and stir to combine.
Set the lid to seal and turn to manual pressure. Cook on high pressure for 6 minutes.
Once the cooking process has ended, allow the steam to naturally release for 5 minutes then release the remaining pressure manually.
Stir to combine and serve hot with rice, dosa, idli, or vada.
Notes
Serve alone as a stew, with rice, dosa, roti, or naan.