Instant Pot Palak Sambar (Lentil and Spinach Stew)
Ingredients:
For the sambar:
1 big bunch spinach
2 tablespoon sambar powder (use store-bought or homemade sambar powder)
1 cup toor dal (pigeon pea lentil)
½ cup kala chana brown chickpea
1 small onion (roughly chopped)
2 cloves garlic
1 small tomato (roughly chopped)
2 tablespoon coconut (fresh, grated)
2 tablespoon tamarind
1 tablespoon jaggery
1-1½ teaspoon salt (adjust as per taste)
For the tempering:
2 tablespoon ghee (use store-bought or homemade ghee)
1 dry red chili
½ teaspoon mustard seeds
½ teaspoon cumin seeds
1 sprig curry leaves
½ teaspoon hing (asafetida)
Directions:
Soak brown chickpea in water for 1-2 hours.
Soak tamarind in ½ cup water for 15-20 minutes. Extract tamarind water and discard the pulp. Set aside.
Wash and clean the spinach. Roughly chop it. Pick and wash the toor dal well.
Grind sambar powder and coconut into a smooth paste with some water. Set aside.
Make the sambar:
Take toor dal, chopped palak, brown chickpeas, onion, garlic, and tomato in a stovetop pressure cooker. Add three cups of water and pressure cook for three whistles.
If you use an Instant Pot, pressure cook it on high for 8 minutes, then do a natural pressure release for 10 minutes.
Add the ground paste, tamarind extract, jaggery, and salt to the cooked dal. Add some water to adjust the consistency and bring to a boil. Simmer for 10-15 minutes.
In a small pan, heat ghee and add mustard seeds. Once the mustard seeds splutter, add cumin seeds, dry red chili, hing, and curry leaves. Saute for a few seconds.
Pour this tempering onto the sambar. Mix well and serve with rice.
