Spicy Sambar Curry

Combine 2 cups of water, cabbage, carrot, green beans, bell pepper, and yellow split peas in a pressure cooker. Secure the lid tightly. Bring the contents to a boil, then increase the heat to achieve high pressure and cook until the yellow split peas are tender, taking between 6 to 8 minutes. If your pressure cooker lacks a quick-release feature, you may need to shorten the cooking time slightly as the food will continue to cook while the pressure is released slowly. Once cooked, carefully release the pressure and drain off any excess liquid; set the vegetables aside for now.

In a separate bowl, blend together 1/2 teaspoon of water and ground coriander, sambar powder, chili powder to form a smooth paste.

Heat 1-2 tablespoons of vegetable oil in a skillet over medium-high heat. Add cumin seeds and mustard seeds, stirring constantly until they start to sputter, approximately 1 minute. Add asafoetida powder and stir well. Introduce the sambar paste into the skillet, stirring continuously until it thickens, roughly 1 minute. Season with turmeric and stir in the prepared vegetables. If the vegetable mixture is too thick, you can add a bit of the reserved cooking liquid to achieve the desired consistency.

Combine chopped cilantro, shredded coconut, tamarind pulp, brown sugar, and salt into the vegetable mixture. Simmer for an additional 10 to 15 minutes, allowing the flavors to meld together.