Ratna-Cafe Style Sambar | Pressure Cooker Sambar Recipe

I don't exactly remember when was the first time I had my first taste of Ratna-cafe Sambar,I just remember we heading there every weekend for our dose of Sambar-Idli and dosas.Mostly for the Sambar.It was different from the usual ones.Maybe the masala they used or maybe their secret recipe,it just was irresistible.For eating two idlis,we required at least one big container of Sambar and the best part is,they kept serving it with a smile on their faces!

So when I came across this recipe for Ratna-Cafe Style Sambar,I just couldn't let it go from my mind.I decided to try it and see if it matches the taste,especially because the recipe was supposedly handed down from someone who worked at the Cafe.

I think the result is almost 90% close to the original one.If my memory(or maybe taste buds?)serve me right,the Sambar had a distinct flavor of coriander,so next time I'd increase the amount of coriander used.Other than that,it is a wonderful recipe.Moreover,it is made in a pressure cooker.You just need to get a few things ready and the final cooking is done in a PC.

Ratna-Cafe Style Sambar Recipe
Recipe Source - Kannamma Cooks

Ingredients

For the Sambar Masala

Ghee - 1 tsp
Dried Red chillies - 4
Coriander seeds - 1 tsp {I'd increase it to 2 tsp next time}
Fenugreek seeds - 1/4 tsp
Urad dal - 1/2 tsp
Grated coconut - 1/4 cup
Onion - 1/2 of a medium sized,chopped
Tomato - 1,chopped
Green chilly - 1,chopped
Asafoetida - 1/4 tsp
Turmeric powder - 1/4 tsp
Chilly powder - 1/4 tsp
Jaggery - 1 tsp
Salt - 1 tsp
Water - 1/4 cup

For cooking dal 

Toor dal - 1/4 cup
Moong dal - 1/4 cup
Water - 2 cups

Vegetables

Tomato -2,chopped
Drumstick - 1,chopped to 1' pieces
Pumpkin - 1/2 cup,chopped
Curry leaves - 1 sprig
Water - 1/2 cup

For the Tadka

Ghee - 1 tsp
Mustard seeds - 1/4 tsp
Jeera - 1/4 tsp

Method

Pressure cook dal till soft and mushy.Keep aside.
Prepare the sambar masala base - 

In a kadai add ghee and add in the red chilly,coriander,fenugreek and urad dal.Roast till the dal turns golden brown in colour.Mix in the grated coconut and roast till golden.Remove to a plate and let it cool down completely.

Into a mixer jar,add the roasted ingredients along with tomato,onion,green chilly,asafoetida,turmeric powder,chilly powder,jaggery salt and water and grind to a smooth paste.

Take a pressure cooker{I used a 2ltr SS cooker}and add the tomato,curry leaves and water.Add in the vegetables,cooked dal and on top of it add the ground masala.

Do not mix at this stage.
Close the cooker with the lid and cook for 2 whistles on high heat.Let the pressure release normally.Open and mix gently.
In a tadka pan,add ghee and splutter mustard seeds and jeera.Add the tadka to the cooked sambar.

To serve - Into a small bowl,place idli and top it with sambar and a tsp of ghee.We like something crunchy with this so I added a tsp of Mixture/Chivda.

This Sambar thickens as it cools down,so feel free to add warm water as required to loosen it to the consistency you like.