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16 Comments

  1. Hi dassana,
    I have never tried sambar with okra. In this, do the okras retain their sliminess? I mean is it felt after final cooking?

    1. ruchi, the okra does have moistness and when you eat them you will feel slight sliminess, stickiness and moistness which is an inherent part of okra. but you will not see any sliminess in the sambar gravy. if you do not want any sliminess, then sauté the okra separately or pan fry them till they are done. then after the sambar gravy is done, add fried okra in the sambar and simmer for a minute or two.

  2. Hi Dassana! Your website is amazing! Many of my friends in Canada and U.S. use your website – many of us have an instant pot pressure cooker that does not whistle. It is just set for number of minutes.

    Could you please translate whistles into minutes? Some of your recipes say 9 whistles and some more, depending on other ingredients. For me, typically, 1 cup toor dal takes me about 12 minutes to make tender if cooking alone with onions.

    This information would be very much appreciated. Thanks so much for your excellent website!5 stars

    1. Welcome Anitha. Glad to know this. Now I am adding the minutes as well as the number of whistles in the recipe. However in older recipes this info is missing. Time taken to pressure cook depends upon the quality of the dal as well as the size of pressure cooker and the flame intensity. e.g. older dal will take long time to cook. if the dal is pre soaked then its cooks faster. in fact from my experience organic dal takes longer time to cook. so it becomes very tricky to give the exact timing. but i have started implementing this.

  3. Hi Dassana,
    Do you have a recipe for south Indian sambar rice? Please think about posting one. Thanks! ?
    Love your recipes!