Being from the state of Karnataka in India, Sambhar (lentil soup) is one of my all time favorites. Traditional preparation takes time, but… I’m lazy. Here is my attempt at switching the order of execution to shave off a few minutes.

Ingredients

Serves 4

1. 300g raw red lentils
2. 1 medium sized onion
3. 2 medium sized tomatoes
4. 500g Okra
5. 2 tbsp sambhar powder, a pinch of turmeric, a pinch of red chilly powder
6. 2-3 tbsp oil
7. 0.5 tbsp mustard seeds
8. 1 tbsp chopped garlic
9. 1 tbsp tamarind juice
10. 40g shredded coconut

Recipe

20 min

1. Heat 2-3 tbsp of oil on an empty pressure cooker
2. Add chopped garlic, mustard seeds
3. Add one medium, thinly sliced onion
4. Add salt to taste
5. Stir till onion is brown
6. Add 2 medium sized, cubed tomatoes and ~40g of shredded coconut
7. Add ~2-4 tbsp of sambhar powder, a pinch of turmeric, a pinch of red chilly powder. You could vary the proportions according to your preference.
8. Saute until the tomatoes are cooked and the flavor looks infused
9. Add 300g raw red lentils and ~750ml water
10. Add ~500g Okra (I used frozen, pre-cut organic Okras)
11. Add tamarind juice to taste
12. Pressure cook until the lentils are cooked (2-3 puffs)

Bored with Okras? Mix it up with some carrots, potatoes, beans or your favorite veggie! Enjoy hot with cooked rice. This could be prepared using an instant pot as well. Experiment with it and let me know!

Macros

1. Calories: ~400 kcal
2. Carbohydrates: ~55g
3. Protein: 23g
4. Fat: 8g