Chicken Sambar

First, pressure cook Toor Dal and Masoor Dal with 420g Water on a medium flame for 3 whistles (outside Upliance). While the dal cooks, add 2 tbsp Refined Oil, 0.5 tsp Mustard Seeds, 1 Dried Red Chilli, 0.25 tsp Hing, and 10 washed Curry Leaves to The Upliance jar. The Upliance will sauté these for 30 seconds at medium heat with automatic stirring.

Add 5 peeled Garlic cloves, 3 g peeled Ginger, 1 Green Chilli (seeds removed), and 2 pieces quartered Onion to The Upliance jar. The Upliance will cut these for 10 seconds at low heat with automatic stirring. Then, add 2 pieces halved Tomato, 1.25 tbsp Sambar Powder, 1.25 tsp Salt, and 0.25 tsp Turmeric. The Upliance will cook this mixture for 5 minutes at low heat with automatic stirring, followed by 5 seconds of combining at low heat.

Add 300 g washed Chicken - Curry Cut, the previously cooked dal, 200 g Water, and 0.75 tbsp Tamarind Paste to The Upliance jar. The Upliance will now cook the sambar base for approximately 45 minutes at low heat with automatic stirring until the chicken is tender and flavors are well combined.

Once the Chicken Sambar is cooked to your desired consistency, garnish with 2 stems Coriander Leaves. The Chicken Sambar is ready to be served hot. No more standing over the stove.