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    Home » Recipes » Lentils & Beans

    Vegetable Sambar / South Indian Lentils - Instant Pot Pressure Cooker

    February 13, 2023 . By Meeta Arora . 111 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.

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

    Sambar Powder: 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
    • ½ tsp fenugreek seeds
    • 1 tsp cumin seeds
    • ½ tsp whole black peppers
    • ½ tsp turmeric powder.

    Tamarind: 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 ¼ 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.

    Vegetables: 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.

    Drumsticks: This might be new to many. Drumsticks are the fruits of the mooring tree. I found this article that gives more details. 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.

    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.

    steps to make sambar in the instant pot

    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.

    Sambar instant pot steps with pot-in-pot veggies

    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 chutney.  You can also serve it with white or brown rice or enjoy it as 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)

    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).
    4.82 from 117 votes
    Print Save Saved! Pin
    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
    • ½ Onion medium size, about 1 cup, chopped
    • 2 Tomato medium size, chopped
    • 4 teaspoon Sambar masala
    • 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) optional, skip for gluten-free
    • 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
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    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. (Note: you can also follow the pot-in-pot method mentioned in notes)
    • 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 ¼ 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, ½ tsp fenugreek seeds, 1 tsp cumin seeds, ½ tsp whole black peppers, ½ 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
    Tried this recipe?Share your photo and tag @PipingPotCurry or #pipingpotcurry

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    Reader Interactions

    Comments

    1. Niru says

      February 02, 2023 at 8:30 pm

      Easy to follow recipe as always. My dal also did not dissolve so I used the whisk as suggested.

      I am going to try 4.5 cups water next time as my family likes a less thick sambar.

      Will use heartier vegetables next time as well, I used eggplant and it completely disintegrated 😀

      Reply
      • Meeta Arora says

        February 06, 2023 at 5:02 pm

        Hi Niru - Thanks for sharing back your feedback!

        Reply
    2. Alok Gupta says

      January 31, 2023 at 6:43 am

      My first attempt at making sambhar and it appears it came out just perfect thanks to your recipe, my wife loved it...........what more could a man ask for 🙂

      Reply
      • Piping Pot Curry says

        February 02, 2023 at 7:24 am

        Hi Alok- So good to hear that. Thank you for sharing it back 😀

        Reply
    3. Matthew says

      March 23, 2022 at 11:08 am

      My lentils didn't disintegrate into the soup. The texture isn't correct for sambar.

      Do you know what went wrong?

      Reply
      • Meeta Arora says

        March 31, 2022 at 6:00 am

        Hi Matthew - I wonder sometimes if the lentils are old , they can take a bit longer to cook. You can also try to stir the sambar well, this helps the lentils to mix and disintegrate completely for the sambar.

        Reply
        • Eileen says

          October 11, 2022 at 8:57 pm

          I use an immersion blender and add boiling water to get consistency the way I like it.
          The lentils were cooked after 8 min

      • Minal says

        September 04, 2022 at 11:07 pm

        My didn’t disintegrate either! I’m thinking that bc there is no blending, it is a problem. Also the taste was not quite what I expected 🙁

        Reply
        • Meeta Arora says

          September 07, 2022 at 8:26 am

          Hi Minal - You can use a whisk to blend the dal. I have also included details for the pot-in-pot method for sambar in notes if you prefer that. With that method, you can blend the dal and then add in the cooked veggies.

    4. Shruti says

      February 21, 2022 at 8:32 pm

      Hi, first time making this hence pls pardon the silly question. How much water to add while cooking the dal in a pressure cooker? Just want an estimate 🙂

      Reply
      • Meeta Arora says

        February 25, 2022 at 10:25 pm

        Hi Shruti - Sure, not silly at all. To make sambar, I add 4 cups of water for every 1 cup of dal. Hope you enjoy it!

        Reply
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