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Home » Recipes » Lentils & Beans » Vegetable Sambar / South Indian Lentils - Instant Pot Pressure Cooker

Vegetable Sambar / South Indian Lentils - Instant Pot Pressure Cooker

Published February 13, 2020 Updated December 13, 2020 By Meeta Arora 74 Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Vegetable Sambar made in instant pot
Vegetable Sambar made in instant pot
Vegetable Sambar made in instant pot
Vegetable Sambar made in instant pot

Authentic piping hot Mixed Vegetable Sambar made in Instant Pot (Pressure Cooker).  Sambar is primarily a South Indian delicacy, but because of it's benefits and taste 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. 

Vegetable Sambar in a bowl with idli and dosa in the back

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

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

Idli, sambar and chutney is considered one of India's healthiest breakfasts.  It is rich in carbohydrates and proteins.  It is a complete meal which includes lentils, vegetables and spices.

Dosa, Sambar and Chutney in a plate

Ingredients of Sambar

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

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 be made with split red lentils (masoor dal) as well. We use the non-oily version of lentils in this recipe.

One of the main ingredients of Sambar is sambar powder which gives it the distinctive taste.  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.

Another important ingredient of sambar is tamarind paste.  You can use a store brought paste or you can 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 in their sambar.

Finally you can add a variety of vegetables when making sambar. I usually add carrots, eggplants, drumstick and pumpkin.  Other options are pearl onions and okra. You can vary the vegetables you add to Sambar, to get a different flavor each time.

Idli, Sambar and Chutney in a plate

Every state in South India, and probably every house has a different version of Sambar that they enjoy and has been passed down from generations. I will share my family's favorite sambar recipe here.

How to make Sambar in Instant Pot?

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

Start the instant pot in Sauté mode and heat oil in it.  Add mustard, asafoetida, and curry leaves to it.

In about 30 seconds, add the onion and sauté for 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 8 minutes under high pressure.

Sambar Instant Pot Pressure Cooker
Sambar Instant Pot Pressure Cooker

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 in the tamarind paste to get the tangy flavor.  You will definitely taste the difference.  Note: we add tamarind at the end, as the tartness of tamarind will hinder the lentils being cooked properly.

Garnish with cilantro and sambar is ready to be served.

Lentil Sambar served in a bowl

Cooking vegetables pot-in-pot

With the method above of cooking vegetables along with the dal, the vegetables get well cooked and can mix together with the lentils. However if you like your veggies cooked, but not completely mushed with the lentils, use this pot-in-pot method to cook the vegetables.

Add the ingredients for sambar, except the veggies in the instant pot steel insert. Then in a steamer basket, add veggies. Close lid and pressure cook the sambar.

pot-input veggies being cooked in instant pot
Sambar (lentil soup) in the instant pot along with a whisk

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

Vegetable Sambar Instant Pot Pressure Cooker

I served this sambar with idli and coconut chutney.  You can also serve it with white or brown rice or enjoy it as a soup.  Yum!

Tried this recipe?Give a rating by clicking the ★ below
Lentil Sambar served in a bowl

Instant Pot Vegetable Sambar / South Indian Lentils Recipe

Meeta Arora
Sambar, a flavorful South Indian Lentil Stew made with lentils, vegetables, tamarind, curry leaves and spices prepared in the instant pot (pressure cooker).
4.67 from 71 votes
Print Recipe Pin Recipe
Servings: 4
Calories: 305
Course: Breakfast, Main Course
Cuisine: South Indian
Diet: Gluten-free, Vegan
Method: Instant Pot/Pressure Cooker
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins

Equipment

  • Instant Pot/Pressure Cooker

Ingredients
 
 

  • 1 cup Split Pigeon Pea (Toor dal) washed
  • 1 tablespoon Oil
  • 1/2 Onion medium size, about 1 cup, chopped
  • 2 Tomato medium size, chopped
  • 4 teaspoon Sambar powder
  • 2 teaspoon Salt
  • 1 tablespoon Tamarind (Imli) paste
  • 4 cup Water
  • Cilantro leaves finely chopped, to garnish

Tempering

  • 1 teaspoon Mustard Seeds (Rai)
  • 6 leaves Curry Leaves (Kadi Patta)
  • 1 pinch Asafoetida (Hing)
  • 1 Green Chili Pepper (optional)

Vegetables

  • 1 cup Pumpkin about 120 gms, cut in medium sized pieces
  • 1 Carrot cut into small pieces
  • 3 Baby Eggplant cut into 4 pieces each
  • 6 pieces Drumsticks 2-inch pieces

Instructions
 

  • Start the instant pot in sauté mode and heat oil in it. Add all the tempering ingredients.
  • When the mustard seeds start to splutter, add the chopped onions and sauté for 2 minutes.
  • Add the chopped tomatoes, sambar powder and salt. Sauté for another 2 minutes.
  • Add all the vegetables, toor dal and water to the instant pot. Change the instant pot setting to manual or pressure cook mode for 8 minutes at high pressure with vent in sealing position.
  • When the instant pot beeps, let the pressure release naturally. Stir in the tamarind paste. Stir the sambar so it is mixed well.
  • Garnish with cilantro and sambar is ready to be served.

Stovetop Pressure Cooker Method

  • Follow the same steps as above in a stovetop pressure cooker. Cook on medium-high heat for 3 whistles, then turn off the flame and let the pressure release naturally.
  • Stir in the tamarind paste with the sambar so it is mixed well. Garnish with cilantro and serve.

Notes

Tamarind paste: If you don't have tamarind paste, you can soak seedless tamarind in 1/4 cup water and microwave for 30 seconds.  It will become soft enough to use.
Sambar powder: If you don't have sambar powder, grind all these spices - 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.
Jaggery or Sugar: I did not add any jaggery or sugar in this recipe. However you can add some to your taste after pressure cooking. Start with 1-2 teaspoon of grated jaggery, and increase to taste.  
Pot-in-pot veggies for sambar: With the method above of cooking vegetables along with the dal, the vegetables get well cooked and mix together with the lentils. However if you like your veggies cooked, but not completely mushed with the lentils, use pot-in-pot method to cook the vegetables. Add the ingredients for sambar, except the veggies in the instant pot steel insert. Then in a steamer basket, add veggies. Close lid and pressure cook the sambar. After the pressure is released, take the steamer basket out carefully. Now you can whisk the lentils if needed to make the sambar completely smooth. Then add the steamed veggies. 

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 305kcalCarbohydrates: 51gProtein: 16gFat: 5gSaturated Fat: 1gCholesterol: 1mgSodium: 1237mgPotassium: 1185mgFiber: 23gSugar: 13gVitamin A: 5700IUVitamin C: 80mgCalcium: 85mgIron: 5mg
Keyword instant pot sambar, instant pot south indian recipes, vegetable sambar
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Reader Interactions

Comments

  1. Anita says

    January 17, 2021 at 10:59 am

    Turned out perfectly – I used eggplant, carrots, okra for vegetables instead and it was delicious! Thank you for the great recipe.

    Reply
    • Piping Pot Curry says

      January 18, 2021 at 9:48 am

      Hi Anita - So glad to hear that. Thank you for sharing your experience 🙂

      Reply
  2. Joanna George says

    January 07, 2021 at 11:15 pm

    Gurl this was so good! First time trying a sambar recipe and I killed it with your amazing recipe. Keep going!

    Reply
    • Piping Pot Curry says

      January 08, 2021 at 9:21 am

      Hi Joanna - Happy to hear that. Thank you for sharing it 🙂

      Reply
  3. Esther says

    December 22, 2020 at 7:13 pm

    My husband doesn’t always like lentils or eggplant, but he liked this. And I loved it! Thank you.

    Reply
    • Piping Pot Curry says

      December 23, 2020 at 10:07 am

      Hi - So happy to hear that. Thank you for sharing it 🙂

      Reply
  4. chad henry says

    December 18, 2020 at 12:10 pm

    What kind of vegetable is "drumstick"?

    Reply
    • Meeta Arora says

      December 28, 2020 at 11:30 pm

      Hi Chad - These are the fruits of the mooring tree. Here is an article I found that gives more details - https://www.nutrition-and-you.com/moringa.html. 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.

      Reply
  5. Khushali Bhatt says

    December 13, 2020 at 1:36 pm

    What is a good substitute for tamrong paste for this recipe? I don't have it on hand

    Reply
    • Meeta Arora says

      December 17, 2020 at 11:12 am

      Hi Khushali - You can add lime juice in place of tamarind, but the flavor will be different. Tamarind paste does give the most authentic flavor to Sambar.

      Reply
  6. Juhi514 says

    December 07, 2020 at 6:10 pm

    Awesome recipe, for me the 2 teaspoon salt was bit much so I used 1 teaspoon which works equally well.

    Reply
  7. DG says

    October 17, 2020 at 9:47 am

    Excellent recipe, I did not add all veggies. Just added courgette. I used Sambhar masala. 8 mins is perfect time, nicely done. Thanks for sharing.

    Reply
  8. Kay Vris says

    September 03, 2020 at 10:23 am

    I am eager to give this a try but do not have eggplants/drumsticks on hand. Are there any other veggies that would be a suitable substitute?

    Reply
    • Meeta Arora says

      September 15, 2020 at 9:40 pm

      Hi Kay - It is totally fine to skip the veggies you don't have on hand, You can add green beans, carrots, pumpkin, okra or bell peppers. I hope you enjoy the sambar.

      Reply
  9. Ray Malghan says

    August 20, 2020 at 10:04 am

    Hi: isn't the 8 minutes too long? Typically toor daal get's cooked in 4-5 minutes.

    Reply
    • Meeta Arora says

      August 21, 2020 at 8:56 pm

      Hi Ray - For sambar, we want the lentils to get very soft, hence the extra time in this recipe. For dal fry with toor day, I do cook just for 5 minutes. Hope that helps!

      Reply
  10. SG says

    August 04, 2020 at 8:48 am

    Can i use tomato paste instead of fresh tomatoes?

    Reply
    • Meeta Arora says

      August 04, 2020 at 2:32 pm

      Hi SG - I have not tried using tomato paste, but if you do try I would suggest about 1.5 tablespoon tomato paste for 2 fresh tomatoes. You would also need about 3/4 cup of additional water in the sambar when using tomato paste.

      Reply
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Hi..I’m Meeta. I strongly believe that each one of us has a chef inside us, we just need to explore the ingredients and create great food. Here you will find easy & delicious recipes using Instant Pot & Air Fryer. Read More…

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