Vegetable Sambar in Instant Pot Pressure Cooker

Authentic piping hot Mixed Vegetable Sambar made in Instant Pot (Pressure Cooker).  Sambar is primarily a South Indian delicacy, but because of its benefits and taste, it is popular all over India.  This recipe is to make the popular South Indian Lentils “Sambar” in an Instant Pot.  It is very easy to make sambar and even easier in an Instant Pot. 

I am a North Indian, but growing up, my favorite breakfast was sambar with idli (steamed rice cakes) and dosa (rice crepes). I can eat it anytime, for lunch or dinner. Sambar can also be enjoyed as a soup.

Sambar is typically enjoyed with idli, dosa, uttapam, rice, or medu vada. My family loves idli, dosa, sambar & chutney for breakfast or dinner.

Idli, sambar, and chutney are considered one of India’s classic breakfasts. It is rich in carbohydrates and proteins. It is a complete meal that includes lentils, vegetables, and spices.

Ingredients of Sambar

Sambar is mainly a South Indian Lentil Stew. It is made with lentils, vegetables, tamarind, and spices.

Dal: I have heard the question frequently about which dal (lentil) to use when making sambar. I make sambar mostly with split pigeon pea (toor or arhar dal), but it can also be made with split red lentils (masoor dal). We use the non-oily version of lentils in this recipe.

Sambar Powder: One of the main ingredients in sambar is sambar powder, which gives it its distinctive flavor.  I use the MTR brand sambar powder.  You can find it easily on Amazon or in your nearby Indian grocery store.

If you don’t have sambar powder, grind these spices to a fine powder –

• 2 whole red chilies
• 1 tsp coriander seeds
• 1/2 tsp fenugreek seeds
• 1 tsp cumin seeds
• 1/2 tsp whole black peppers
• 1/2 tsp turmeric powder.

Tamarind: Another important ingredient of sambar is tamarind paste.  You can use store-bought paste or make it at home.  To make tamarind paste, soak about 2 tbsp of seedless tamarind in 1/4 cup water and microwave for 30 seconds.  It will become soft enough to use.  Some people also like to add jaggery or sugar to their sambar.

Vegetables: Finally, you can add a variety of vegetables when making sambar. I usually add carrots, eggplants (brinjal), drumsticks, and pumpkins.  Other options are pearl onions or shallots, bottle gourd, and okra. You can vary the vegetables you add to sambar to get a different flavor each time.

Drumsticks: This might be new to many. Drumsticks are the fruits of the moringa tree. I usually cannot find it fresh at the Indian grocery store, so I buy it frozen. Feel free to skip if you are unable to find them.

Every state in South India, and probably every household, has its own version of Sambar that has been passed down for generations. I will share my family’s favorite sambar recipe here.

How to make Sambar in Instant Pot?

I am preparing Sambar in the Instant Pot. However, the same recipe can be followed in a stovetop pressure cooker.

• Start the Instant Pot in Sauté mode and heat the oil in it.  Add mustard seeds, asafoetida, and curry leaves to it.
• In about 30 seconds, add the onion (or pearl onions) and sauté for a couple of minutes. Then add tomatoes, sambar powder, and salt.
• Now add the veggies, toor dal, and water.  That is it!
• Close the Instant Pot and cook the sambar for 12 minutes under high pressure.

• When the Instant Pot beeps, let the pressure release naturally.
• You will notice that all the veggies are cooked well and almost mixed with the lentils.
• Add the tamarind paste for a tangy flavor.  You will definitely taste the difference.  Note: We add tamarind at the end because its tartness can hinder the lentils from cooking properly.
• Garnish with cilantro, and the sambar is ready to be served.

Cooking vegetables pot-in-pot

With the method above, we cook the vegetables with the dal so they are well-cooked and can be mixed with the lentils. However, if you like your veggies cooked but not completely mushy, use this pot-in-pot method.

Add the ingredients for sambar, except the veggies, to the Instant Pot steel insert. Then, add veggies to a steamer basket. Close the lid and pressure cook the sambar.

After the pressure is released, carefully remove the steamer basket. Now you can whisk the lentils if needed to make the sambar completely smooth. Then, add the steamed veggies.

I served this sambar with idli and chutney.  You can also serve it with poriyal and white or brown rice. Yum!

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