A simple, deliciously aromatic vegetable and yellow split pea soup inspired by the iconic South Indian stew, sambar. #soup #indian #instantpot #gf #soyfree #vegan
Sambar has been an all time favorite of my family. Growing up, the only time we went out to eat was to our favorite Indian restaurant and we had a standing order: Sambar soup. That became our standard and no other Indian soup has ever come close. The wonderful spices and tangy tamarind make for a perfect combination that just can’t be beat. While I don’t think I’ll ever be able to perfectly replicate that perfect sambar, this has come pretty close.
Serves 3-4
Ingredients:
2 Teaspoons coconut oil
2 Teaspoons black mustard seeds
1 Onion, chopped
4 Garlic cloves, minced
1 Inch ginger, grated
2 Tablespoons tomato paste
2 Tablespoons Sambar powder
2 Teaspoons salt
3 Carrots, chopped
3 Stalks celery, chopped
1 Cup yellow split peas (can substitute red lentils)
4 Cups water
1 Tablespoon tamarind paste
2 Tablespoons coconut butter
Cilantro to garnish
InstantPot Directions (this can be made on a stove top, just cook until split peas are soft):
Turn InstantPot on sauté mode and heat oil. Add mustard seeds and stir until they start to pop. Add in the onions and sauté for a minute before adding the garlic and ginger. Next add the spice mix and salt, give a quick stir, then add in the tomato paste to keep the spices from burning on. Feel free to add some water as necessary to prevent any burning.
Next add the carrots, celery, split peas, water, and tamarind paste. Switch the InstantPot mode to pressure cook and set on high pressure for 14 minutes. Secure the lid and turn the valve to “sealing.” Once the cooking time is over, let the pot naturally release.
Stir in the coconut butter and garnish with chopped cilantro.
Note: While this soup can be enjoyed immediately, the flavors seem to develop more over time. So I like to make extra so I can enjoy leftovers the next day or make it earlier in the day.
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