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Instant pot sambar dish

Instant Pot Sambar

Spicy, tangy South Indian, Instant Pot Sambar with seasonal vegetables and a spicy curry leaf tempering - that's my idea of comfort food. This spicy lentil dish is the easiest and quickest instant pot sambar recipe that you will ever make.
4.93 from 14 votes
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Course: Main Course
Cuisine: Indian
Keyword: Hotel sambhar, Instant pot sambar, PIP Sambar, South Indian Sambhar, Vegetable Sambar
Prep Time: 5 minutes
Cook Time: 3 minutes
Natural Pressure Release: 12 minutes
Total Time: 20 minutes
Servings: 6
Calories: 238kcal
Author: Sophie
Cost: $4

Equipment

  • Instant pot

Ingredients

  • 2 cups cooked toor dal
  • 3-4 tablespoon of sambar powder
  • ½ teaspoon of turmeric powder
  • 1- inch size dried tamarind soaked in ½ cup of warm water
  • 2 cups of mixed vegetables zucchini, carrot, green beans and eggplant
  • 6-8 pearl onions peeled and halved
  • 2 large tomatoes chopped
  • 2 green chilies
  • 1 tablespoon coriander powder
  • ½ teaspoon red chili powder
  • 2 cups of water salt to taste
  • 1 teaspoon oil
  • 1 teaspoon mustard seeds
  • 2 dried red chilies
  • ½ teaspoon white Bengal gram dal
  • 2 strands of curry leaves
  • ¼ teaspoon asafoetida
  • cilantro to garnish

Instructions

  • Set the instant pot to a saute mode. When it is hot, add the cooking oil.
  • Now temper mustard seeds, chilies and after the seeds splutter, add asafoetida and curry leaves. Save half of this tadka for later use.
  • Now add onions and saute for a minute. (You don't have to soften the onions)
  • Add chopped tomatoes and allow it to cook for a while. Once the tomatoes start to lose water and become mushy, add all spices followed by tamarind water.
  • Give a good mix. Now add all the vegetables, water, salt and mix well.
  • Lastly, add cooked toor dal and stir well.
  • Close the lid and set the pot to pressure cook and set the timer for 3-minutes. Since our dal is cooked, you don't have to overcook the veggies. If using raw and soaked dal, then set the timer for 9-minutes. (Remember for this step, the dal must be soaked for at least 2-hours)
  • After the beep, wait for the natural pressure release. Open the lid and carefully mix the sambar well. Adjust salt and spices if needed. If you like a thin sambar, add 1-2 cups of hot water at this point. If you do so, don't forget to bring the mixture to a boil.
  • Now add the rest of the tadka and mix well.
  • Garnish with cilantro and serve hot with rice.

Notes

For the pot in pot method: 
  • Follow the steps till tomatoes become mushy. Then add raw, soaked toor daal and 2 cups of water. Add all spices and mix well.
  • Place a trivet on the dal. Now take all the veggies in a n a small pot and add tamarind water in it. Add ½ cup of extra water. Close the lid and place it on the trivet. For this method, I only take carrots, beans, sambar onions, drumstick and pumpkin. Since our dal will cook for 9-minutes on high pressure, I avoid taking vegetables that easily become mushy in pressure cooking. 
  • Once the cooking time and natural pressure release time is over, mix the dal with the cooked vegetables and bring the mixture to a boil. If needed, add salt and spices. Add rest of the tadka and serve. 

Nutrition

Serving: 230g | Calories: 238kcal | Carbohydrates: 18g | Protein: 18g | Fat: 9g | Fiber: 8g | Sugar: 2g