Ingredients
4
4 servings
- •2 cups water
- •½ cup sliced cabbage
- •½ cup sliced carrot
- •½ cup fresh green beans, trimmed
- •½ cup sliced green bell pepper
- •½ cup yellow split peas (tuvar dal)
- •1 tablespoon ground coriander (Optional)
- •2 teaspoons sambar powder
- •½ teaspoon chili powder (Optional)
- •½ teaspoon water
- •1 tablespoon vegetable oil
- •1 teaspoon cumin seeds
- •½ teaspoon mustard seed (Optional)
- •1 pinch asafoetida powder (Optional)
- •½ teaspoon ground turmeric
- •2 tablespoons chopped fresh cilantro
- •2 tablespoons fresh grated coconut
- •2 teaspoons tamarind pulp
- •1 teaspoon brown sugar
- •salt to taste
Instructions
- Place 2 cups water, cabbage, carrot, green beans, bell pepper, and yellow split peas in a pressure cooker; lock lid. Bring cooker up to pressure and cook until peas are tender, 6 to 8 minutes. If your pressure cooker does not have a quick-release function, reduce cooking times slightly as food will continue to cook while pressure releases slowly. Drain and reserve excess liquid; set vegetables aside.
- Mix ground coriander, sambar powder, chili powder, and 1/2 teaspoon water in a bowl to create a paste.
- Heat vegetable oil in a skillet over medium-high heat; cook and stir cumin seeds and mustard seeds until seeds sputter, about 1 minute; add asafoetida powder. Stir in the sambar paste; cook and stir until thickened, about 1 minute. Season with turmeric, and stir in vegetables. If vegetable mixture is too thick, stir in reserved cooking liquid.
- Mix cilantro, coconut, tamarind pulp, brown sugar, and salt into vegetable mixture. Simmer for 10 to 15 minutes more.
Nutritional Facts
Per 4 servings
- Calories: 175
- Carbohydrate: 26g
- Fat: 5g
- Fiber: 3g
- Protein: 8g
- Sugar: 4g
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