Vegetable Sambar / South Indian Lentils – 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 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. 

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.

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.

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, ginger 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.

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.

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.

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.

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!

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Instant Pot Vegetable Sambar / South Indian Lentils Recipe

Sambar, a flavorful South Indian Lentil Stew made with lentils, vegetables, tamarind, curry leaves and spices prepared in the instant pot (pressure cooker).

Course Breakfast, Main Course

Cuisine South Indian

Keyword instant pot sambar, instant pot south indian recipes, vegetable sambar

Diet Gluten-free, Vegan

Method Instant Pot/Pressure Cooker

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 4

Calories 305kcal

Author Meeta Arora

Equipment

• Instant Pot/Pressure Cooker

Ingredients

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

Tempering

• 1 tsp Mustard Seeds (Rai)
• 6 leaves Curry Leaves (Kadi Patta)
• 1 pinch Asafoetida (Hing)
• 1 inch Ginger finely chopped
• 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

US Customary - Metric

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: 305kcal | Carbohydrates: 51g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1237mg | Potassium: 1185mg | Fiber: 23g | Sugar: 13g | Vitamin A: 5700IU | Vitamin C: 80mg | Calcium: 85mg | Iron: 5mg

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