Recipe of Speedy Masoor Dal Sambhar with Pressure Cooker

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, masoor dal sambhar with pressure cooker. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Masoor Dal Sambhar with Pressure Cooker is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Masoor Dal Sambhar with Pressure Cooker is something which I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can have masoor dal sambhar with pressure cooker using 10 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Masoor Dal Sambhar with Pressure Cooker:

1. Make ready 1 cup Masoor dal
2. Prepare 1/2 tsp Turmeric powder
3. Take 1/2 tbsp Red chilli powder
4. Make ready 1 tsp Coriander powder
5. Get 2 tbsp Sambar powder
6. Take 1/2 tsp Asafoetida
7. Prepare Few curry leaves
8. Make ready 1 tbsp Tamarind pulp
9. Prepare as needed Oil
10. Get to taste Salt

Instructions to make Masoor Dal Sambhar with Pressure Cooker:

1. Boil the Dal in pressure cooker, Wait for three whistles.
2. For tempering - One whole red chilli - Mustard seeds 1/2 tsp - Few curry leaves. Heat oil in kadhai. Add mustard seeds, curry leaves and one whole red chilli. Let it crackle for a few minutes.
3. Add all the vegetables one by one and saute it for few minutes.
4. Add all the masala. Turmeric powder, Red chilli powder. Coriander powder. Hing and Sambar powder. Mix it. Add water. So that the raw smell of masala goes off.
5. Add dal mix it properly. Add water as needed. Add salt as needed. Cover and cook till the vegetables cook properly or it becomes soft and tender.
6. Once it is done. Transfer to a beautiful bowl. For tempering fry mustard seeds, curry leaves and one whole red chilli. Pour over the dal
7. Once it is done. Ready to serve with Rava Idly and Coconut Chutney

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